Amazing Lemon Scones Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener.

Set your oven to 400°F (200°C).

In a large bowl, add 3/4 cup granulated sugar (67 g).

Zest 2 lemons into the sugar using a microplane, rubbing the zest into the sugar until fragrant.

Add 2 cups all-purpose flour (240 g) to the bowl with the sugar.

Add 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/8 teaspoon baking soda to the flour mixture.

Cut 1/2 cup cold butter (113 g) into small cubes and add to the dry mixture.

Use your hands or a pastry cutter to work the butter into the mixture until it resembles small pieces no bigger than a pea.

In a separate medium bowl, combine 1/2 cup buttermilk (120 ml), 1 large egg, and 1 teaspoon vanilla extract. Whisk until combined.

Pour the wet ingredients into the dry ingredients and stir until you have a shaggy mixture.

Lightly flour your counter and dump the wet mixture onto it. Fold or knead the dough once or twice to give it some structure.

Pat the dough into a circle about 7 to 8 inches in diameter.

Cut the circle into 8 wedges using a knife or bench scraper.

Transfer the wedges onto a lined rimmed baking sheet, placing them about 2 inches apart.

Brush the tops of the scones with buttermilk.

Bake in the preheated oven for 20 to 25 minutes, rotating the pan halfway through, until puffed and golden brown.

While the scones bake, prepare the glaze by mixing 1 tablespoon fresh lemon juice with 1/2 cup powdered sugar and a pinch of salt until smooth.

Once the scones are out of the oven, drizzle the glaze over the warm scones.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens