Why did my scones turn out flat instead of rising properly?

Flat scones usually indicate that your butter wasn't cold enough or the dough was overworked. The cold butter creates steam pockets while baking, which helps the scones rise. Also, make sure your baking powder is fresh and active.

Can I use milk instead of heavy cream in this recipe?

While heavy cream produces the richest, most tender scones, you can substitute whole milk in a pinch. The texture will be slightly less luxurious, but they'll still be delicious. Avoid low-fat milk as it won't provide enough fat for proper texture.

How do I know when my scones are perfectly baked?

Perfectly baked scones should be golden brown on top and feel firm to the touch. If you insert a toothpick into the center, it should come out clean. Underbaked scones will feel doughy in the middle, while overbaked ones will be dry and darker brown.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, cut it into wedges, and refrigerate them (covered) for up to 24 hours before baking. Alternatively, freeze the cut dough as mentioned in the storage section. This makes fresh-baked scones possible even on busy mornings.

Lemon Scones Recipe - Evelynseats

Description

These lemon scones are buttery, tender, and bursting with fresh citrus flavor. Perfect for breakfast, brunch, or as a delightful snack, these scones are easy to whip up and finished with a zesty lemon glaze that adds the perfect touch of sweetness.

Ingredients

Units Scale

Scones

2 1/4 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold butter
3/4 cup heavy cream
1/4 cup lemon juice
2 tablespoons lemon zest

Glaze

1/2 cup powdered sugar
1 tablespoon milk (optional)
1 tablespoon lemon juice

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Instructions

Preheat Oven
Preheat your oven to 425°F (220°C) and prepare an ungreased baking sheet.
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well.
Cut in Butter
Grate your cold butter using a cheese grater or cut it into small pieces. Incorporate the butter into the flour mixture using your hands, a pastry cutter, or forks until the mixture resembles coarse sand or meal.
Add Liquid Ingredients
Stir in the heavy cream, lemon juice, and lemon zest until the dough just comes together. Be careful not to overmix.
Form the Dough
Transfer the dough to a clean countertop and form it into a ball. Flatten it into a round 2-inch thick circle.
Cut and Arrange
Use a butter knife to divide the circle into 8 equal wedges. Place the wedges on the ungreased baking sheet, ensuring they have some space between them.
Bake Scones
Bake the scones in the preheated oven for 12-15 minutes or until the tops are lightly browned.
Prepare the Glaze
While the scones are baking, whisk together the powdered sugar, lemon juice, and milk (optional) to create a glaze. Adjust the milk or lemon juice to achieve your desired consistency.
Cool and Glaze
Once baked, remove the scones from the oven and let them cool slightly on a wire rack. Drizzle the prepared glaze over the tops and let them cool completely before serving.

Notes

For the flakiest scones, make sure your butter is very cold before incorporating it into the flour.
If you don’t have heavy cream, you can substitute it with a mix of half whole milk and half melted butter.
Add a poppy seed twist by sprinkling some into the dough for a fun variation.
To make these scones dairy-free, substitute the butter with vegan butter and heavy cream with coconut cream.
Lemon scones pair beautifully with a cup of hot tea or coffee.

Nutrition

Serving Size: 1 serving
Calories: 320kcal
Sugar: 11g
Sodium: 180
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg