Lemon Scones with Lemon Glaze Drizzle
Thinking of the arrival of warmer weather makes me think of lemons. I’m not sure why; Maybe because they are yellow? I think the real reason is that lemons have a light & fresh fruit flavor when put into baked goods. I personally could eat a lemon freshly sliced; I’m sure you are cringing right now.
This recipe was original made with meyer lemons. Since I could not find them anywhere I opted for regular old lemons. I hear meyer lemons are sweeter, so use whichever you can find!
Fresh Spring Lemon Scones
adapted from Baking Bites
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1/2 cup butter, chilled and cut into 10-12 small pieces
8-10 tbsp fresh lemon juice
1-2 tsp lemon zest
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and sugar. Add butter and toss to coat. Using your finger tips, rub the butter into the flour mixture.
Add 5-6 tablespoons of orange juice and zest and stir dought with a fork. Add remaining juice until dough comes together into a not-too-moist ball. Divide dough in to two balls and flatten onto baking sheet to for discs about 1-inch thick. Divide each disc into quarters and separate slightly. Bake for 20-22 minutes, until scones are a light golden color.
Mix together a few tablespoons of white sugar with a tablespoon or two of lemon juice to make a paste. Drizzle on scones when hot out of the oven.