- 12
- 20 mins
Ingredients
- Scones
- 2 ¾ cups plus 2 tablespoons unbleached
- all-purpose flour
- 4 tablespoons sugar
- ¾ teaspoon sea salt
- 1 tablespoon baking powder
- ½ cup frozen butter, grated
- 1 tablespoon lemon zest
- 2 eggs
- 1 tablespoon pure vanilla
- ¼–½ cup milk
- Glaze
- ½ lemon, juiced
- 2 –3 teaspoons lemon zest
- enough powdered sugar to make a thin glaze
Preparation
Step 1
Preheat oven to 415 degrees.
In large bowl, whisk together flour, sugar, salt, and baking powder. Add butter and lemon zest. Separately, blend eggs and vanilla. Add egg mixture to dry ingredients. A little at a time, add milk to obtain proper dough texture.
On breadboard, knead dough into circle. Cut circle in half and reform into 2 rounds. Cut each round into 6 wedges. Place on baker’s parchment and brush tops with milk. Freeze at least 30 minutes. (Note: Can be frozen for up to three months before baking.)
Place on cookie sheet and bake 20–25 minutes. While scones are baking: In small bowl, whisk together lemon juice, zest, and powdered sugar to create glaze.
Five minutes before the scones are done, remove them from the oven, turn them on their sides, and put them back in the oven. (This is so the centers finish baking, but the bottoms don’t burn.) When baked, remove scones promptly from parchment, place on cooling rack, and immediately brush tops with glaze.
Makes 12 dainty scones.