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Lemon Scones with Lemon Curd Glaze


  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 scones 1x

Description

Make these Lemon Scones and serve them with Lemon Curd Glaze!  A delicious and very lemony treat!


Ingredients

Scale

Lemon Scones:

  • 2 cups flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup of cold butter (cut into small chunks)
  • 3/4 cup heavy cream (half & half works too)
  • zest from 1 lemon

Lemon Curd Glaze:

  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup melted butter
  • juice from 1 lemon (about 1/4 cup)
  • zest from 1 lemon

Instructions

Lemon Scones:

  1. Preheat your oven to 375 degrees.
  2. In a bowl whisk together the flour, sugar, baking powder, baking soda and salt.
  3. Using a pastry cutter, cut the cold butter into the flour mixture until the butter is pea sized.
  4. Stir in the cream until the dough is moistened, but be careful not to over mix it or the biscuits will be tough.
  5. Stir in the lemon zest.
  6. Lay a sheet of wax or parchment paper onto your counter.
  7. Press the dough into a ball and transfer it on to the paper and press it down into a circular disk. Then using a rolling pin (or your hands), roll and flatten the dough to a 1/2 inch thickness.
  8. Using knife cut the dough into triangles.
  9. Spread the biscuits out onto a parchment paper lined baking sheet, and bake for ~10-15 minutes. The scones are done when the bottom edges are slightly brown.
  10. When they are done baking, transfer the scones to a cooling rack.

Lemon Curd Glaze:

  1. In a saucepan whisk together the sugar and the egg until smooth.
  2. Stir in the melted butter, fresh lemon juice, and lemon zest, and cook on low-medium heat, whisking often.
  3. Whisk and cook until the lemon curd glaze thickens, about 15 – 20 minutes.

Putting them together:

  1. Once the scones have cooled, drizzle them with the lemon curd glaze, and serve the extra glaze on the side!

Notes

Please note, the glaze will thicken as it cools.

  • Cuisine: Bread