These lemon scones are so delicious. They melt in your mouth! This recipe came about after much trial and error as I tried to create the amazing scones I used to get in a bakery back home. I think I've got it right!
Ingredients
- all-purpose flour: 3 cups
- white sugar: 0.33333 cup
- ½ teaspoons baking powder: 1 piece
- ½ teaspoons baking soda: 1 piece
- salt: 0.33333 tsp
- butter: 0.75 cup (cut into pieces, cold)
- milk: 9 Tbsp
- lemon juice: 3 Tbsp
- ½ teaspoons lemon zest: 2 piece
- ½ teaspoons vinegar: 1 piece
- confectioners' sugar: 2 cups
- butter: 0.33333 cup (melted)
- ½ tablespoons lemon juice: 2 piece
- vanilla extract: 0.5 tsp
- water: 2 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Make the scones: Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Whisk milk, lemon juice, lemon zest, and vinegar in a small bowl; stir into flour mixture until dough is moistened.
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Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns. Pat or roll dough out into a 1-inch-thick round. Cut into 10 wedge-shaped pieces; arrange 1 inch apart on a baking sheet.
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Bake in the preheated oven until bottom edges are golden brown, 12 to 15 minutes. Cool scones on a wire rack for 15 minutes.
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Meanwhile, make the glaze: Stir confectioners' sugar, melted butter, lemon juice, and vanilla together in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, to make a glaze; drizzle glaze over warm scones.
