Glazed Lemon Cream Scones

Photo Credit
Becky Luigart-Stayner
Ken Haedrich
Yield
Makes 8 scones.
Category
Bread
Course
Breads
Preparation Method
Bake
Sources
The Old Farmer's EATS

Shockingly simple to make, these sublime Glazed Lemon Cream Scones taste delicious alongside coffee or tea.

This recipe is from the Eats cookbook by The Old Farmer’s  editors. 

Batter:

Ingredients
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
finely grated zest of 1 lemon
3 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 egg yolk
1 cup heavy or whipping cream, plus a spoonful or two for tops
1/2 teaspoon vanilla extract
Instructions

Preheat the oven to 400°F. Get out a large baking sheet.

Combine the flour, sugar, baking powder, salt, and lemon zest in a large bowl and whisk to mix. Add the butter and, using a pastry blender or your fingers, cut it into the dry mixture to make very small pieces. Make a well.

Combine the yolk, cream, and vanilla in a small bowl and stir to blend. Pour into the well and stir until the dough pulls together. Set aside to rest for 3 to 4 minutes.

Lightly flour a work surface.

Scrape the dough onto the work surface and dust your hands and the dough with flour. Knead the dough gently 4 or 5 times. It will be soft but manageable. Shape the dough into a ball, then flatten it into a disk about 3⁄4-inch thick and 7 to 7-1⁄2 inches in diameter. Cut the disk into eight equal pie wedges. Place the wedges on the baking sheet, evenly spaced. Lightly brush the tops with cream.

Bake for 15 to 17 minutes, or until golden, and transfer to a cooling rack.

Lemon Glaze:

Ingredients
1 1/2 cups confectioners’ sugar
1 tablespoon light corn syrup
1 tablespoon milk, plus more as needed
1/8 teaspoon lemon extract
1 teaspoon grated lemon zest, for garnish
Instructions

Sift the confectioners’ sugar into a bowl. Add the corn syrup and 1 tablespoon of milk and stir with a wooden spoon, until smooth. Add the lemon extract and stir to blend. Add additional milk, 1/2 teaspoon at a time, and whisk until the glaze is runny but still thick.

When the scones are barely warm, place them on a sheet of wax paper or plastic wrap and drizzle them generously with the glaze. Garnish with lemon zest.

About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich
 

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Comments

Susan (not verified)

2 years 9 months ago

The scone recipe sounds wonderful.Great time to bake during these snowy,cold days to enjoy with coffee or tea.Thanks to the readers lemon cookies,wrote that recipe down as well,always enjoy the comments!

Chris (not verified)

3 years 9 months ago

Thank you for sharing your Lemon Cookie recipe. They sound delightful and I look forward to trying them!

A ROCKWELL (not verified)

3 years 9 months ago

Lemon Cookies
teaspoons Lemon Zest, 1 lemon
1 cup Granulated Sugar
1/2 cup Unsalted Butter, softened
1/2 teaspoon Pure Vanilla Extract
1 large Egg
1/4 cup Lemon Juice, from 1 to 2 lemons
1/4 teaspoon Salt
1/4 teaspoon Baking Powder
1/8 teaspoon Baking Soda
1 1/2 cups All-Purpose Flour
1/2 cup Powdered Sugar
Directions

In a food processor, or the bowl of a stand mixer, mix together the sugar and lemon zest until well combined and the sugar is lightly yellow and fragrant.
Add the softened butter to the sugar and mix until light and fluffy.
Add the vanilla, egg, and lemon juice and mix well, scraping down the sides of the bowl as needed.
Add the salt, baking powder, baking soda and flour and mix until combined.
Chill the dough for one hour.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
Roll the cookie dough into tablespoon sized balls, roll them in powdered sugar and place them 2 inches apart on the baking sheet.
Bake for 10-11 minutes or until they are just starting to brown on the edges and are no longer shiny. Do not over bake the cookies.
Allow the cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5-7 days, or freeze for up to 3 months.

A ROCKWELL (not verified)

3 years 9 months ago

when a child I would bake Lemon cookies + cakes; Lemon cookies are tangy; yet buttery: (I use fresh lemons or reconstituted lemon/lime juice);

Lisa (not verified)

6 years 1 month ago

I made these scones and they are perfect! Not that sweet, so the glaze goes great with it. The batter was kinda dry, so I added a bit more cream. They turned out slightly crunchy on the outside and very soft and moist on the inside! Very good scones. This recipe is a keeper!

Mary Katherine Knipp (not verified)

6 years 6 months ago

Thank you. I love scones, and these will be so good for the summer.