Why are my scones heavy and dense?

Overmixing the dough, not using cold enough butter, or having too much liquid in the dough can result in heavy, dense scones. Be sure to mix gently, use cold ingredients, and measure your ingredients accurately.

Why are my scones dry?

Overbaking or not having enough moisture in the dough can cause dry scones. Don’t overbake and make sure you are adding enough buttermilk or milk.

Can I make the dough ahead of time?

Yes, you can prepare the dough and chill it, but bake it as soon as possible. Keep them well-covered with plastic wrap to prevent them from drying out.

Can I use salted butter?

Yes, but reduce the amount of salt in the recipe to avoid overly salty scones. If you use salted butter, reduce the amount of salt by about 1/8th teaspoon.

Do I need a stand mixer to make this recipe?

No, a stand mixer is not necessary to make this recipe. You can use a pastry blender, two knives, or a food processor to cut the butter into the dry ingredients.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but you can use bottled juice if you are in a pinch. Fresh lemon juice features a brighter, more dynamic flavor, as restricted to the more tart flavor of bottled juice.

Lemon Scones: Easy Recipe & Lemon Glaze

Description

These amazing lemon scones are tender and flaky, with a bright, citrusy flavor, and topped with a sweet lemon glaze. This easy scone recipe is perfect for breakfast, brunch, or afternoon tea.

Ingredients

Scale

For the Scones:

3 cups all-purpose flour
⅓ cup granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
⅓ teaspoon salt
¾ cup cold unsalted butter, cut into pieces
9 tablespoons milk
3 tablespoons lemon juice
2 ½ teaspoons lemon zest
1 ½ teaspoons vinegar

For the Lemon Glaze:

2 cups confectioners’ sugar
⅓ cup unsalted butter, melted
2 ½ tablespoons lemon juice
½ teaspoon vanilla extract
2 tablespoons water, or as needed

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Cut in Butter: Cut in cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
Combine Wet Ingredients: In a small bowl, whisk together milk, lemon juice, lemon zest, and vinegar.
Add Wet to Dry: Stir the wet ingredients into the dry ingredients until just moistened.
Knead and Shape: Turn the dough out onto a lightly floured surface and knead briefly, 5 or 6 turns. Pat or roll the dough out into a 1-inch-thick round.
Cut Scones: Cut into 10 wedge-shaped pieces.
Arrange on Baking Sheet: Place scones 1 inch apart on the prepared baking sheet.
Bake: Bake in the preheated oven until the bottom edges are golden brown, 12 to 15 minutes.
Cool Scones: Cool scones on a wire rack for 15 minutes.
Make Glaze: In a bowl, stir confectioners’ sugar, melted butter, lemon juice, and vanilla together until smooth. Add water, 1 tablespoon at a time, to reach desired consistency.
Glaze: Drizzle glaze over the warm scones.
Set Glaze: Let the glaze set for about 15 minutes before serving.

Notes

Cold Butter is Key: Ensure butter is very cold to create flaky layers.
Do Not Overmix: Overmixing will result in tough scones.
Freezing: Scones can be frozen before or after baking. Freeze before glazing, and add glaze after thawing.
Variations: Add blueberries, poppy seeds, or orange zest for different flavors.
Glaze Consistency: Adjust the amount of water in the glaze to achieve desired thickness.
Storage: Store baked scones in an airtight container at room temperature for up to 3 days.

Prep Time: 25 minutes
Additional Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American, British

Nutrition

Serving Size: 1 scone
Calories: 446kcal
Sugar: 32g
Sodium: 488mg
Fat: 21g
Saturated Fat: 13g
Carbohydrates: 62g
Fiber: 1g
Protein: 5g
Cholesterol: 54mg