Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 lemons zested
- ¼ teaspoon kosher salt
- 1 teaspoon baking powder
- ¾ cup unsalted butter cold, cubed
- 2 large eggs
- ¼ cup heavy cream
- 3 tablespoons lemon juice
- Heavy cream for finishing
- White sparkling sugar for finishing
Instructions
- Zest the lemons into the granulated sugar and set it aside to enhance the lemon flavor.
- Combine flour, lemon sugar, salt, and baking powder in a stand mixer with a paddle attachment. Mix on low to distribute.
- Add cold, cubed butter and mix on low until the mixture resembles coarse sand with no visible butter pieces.
- In a separate bowl, whisk eggs and heavy cream until smooth, adding lemon juice right before combining with the dough.
- While mixing on low, slowly pour in the cream mixture and mix until just combined. Avoid overmixing.
- Scrape the dough onto plastic wrap, form into a disk, wrap tightly, and refrigerate for 2 hours.
- Roll or press the dough to ½ inch thick, cutting into triangles or squares as desired. Freeze on a parchment-lined sheet for at least 1 hour.
- Preheat the oven to 325°F convection or 350°F conventional.
- Brush frozen scones with heavy cream and sprinkle with sparkling sugar before baking.
- Bake for 20 to 25 minutes, checking for golden edges and set centers. Cool completely on the baking sheet.
Notes
Letting the lemon zest sit in sugar intensifies the flavor.
For a rustic look, keep the scones in a round shape before cutting into triangles.
Freezing the scones helps maintain their texture and shape during baking.
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 9g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.