1tablespooncoarse sugaroptional if you don’t do the icing
Icing, Optional
1cuppowdered sugarsifted
2tablespoonmilkor milk alternative
½teaspoonvanilla
1teaspoonlemon juice
Toppings, Optional
Edible flowers
Lemon slices
Sprinkles
Instructions
Lemon Sugar
Take sugar and lemon skin/pith and place into a blender or food processor. Blend for 20-30 seconds until lemon is cut into tiny pieces and incorporated. You can leave in the blender for up to 30 minutes.
Scones
Preheat the oven to 425° F, prepare a baking sheet with parchment paper or lightly dust with flour.
In a large bowl mix flour, baking powder, salt, and lemon sugar. Mix with a whisk.
Grate your butter (or cut into small cubes) and add it into the bowl. Stir until the mixture is a little chunky, not smooth.
In a medium sized bowl pour in ½ cup + 1 tablespoon of the heavy cream, lemon juice, and egg, whisk until smooth.
Add egg and cream mixture into the flour mixture. Mix until the dough just comes together, you don't want to over mix.
Roll dough out on a floured surface about ¾"- 1" thick.
Use a round biscuit cutter to cut out 8-10 circles. Or you can roll the dough into a circle and cut your dough into triangles as you would a pizza with a pizza cutter to make 8 scones.
Place scones on a prepared sheet separated 1-2 inches. Brush the scones with a little heavy cream. And sprinkle a little of the course sugar on top of each.
Bake for about 15-17 minutes or until slightly golden. Let cool on the pan for about 5 minutes.
Place scones on a cooling rack and let cool.
Icing
Using a medium sized bowl whisk powdered sugar, milk, and vanilla together. If it’s still too thick you can add in a few extra drops of milk.
Pour icing on top of scones. Add on any toppings you’d like.
Serve and enjoy.
Notes
- Flour: Use the spooning method to scoop your flour. You can fluff your flour first by using a spoon and scooping it up and fluffing it a bit. Then use a spoon to scoop your flour into your measuring spoon. It gives a more accurate measurement than directly scooping or packing it.- Unsalted Butter: Why unsalted butter? Because in baking, unsalted is preferred so you can be in control of the amount added in. salted butter can vary in content, and this way you control it. It won’t be too salty or not salty enough. You can easily swap this for vegan baking butter.- Cold Butter: Not only do you want unsalted butter, but you want very cold butter. Cold butter is grated with a cheese grater (or can be cut up into small pieces) and then is folded into the batter. This makes sure that little pieces of butter are intact in the bake.- Glaze: If you only want a lemon glaze and no vanilla, feel free to omit. it will make for a stronger lemon taste.