Easy Glazed Lemon Scones

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Easy Glazed Lemon Scones

Light, Flaky, and Bursting with Citrus

These scones are crisp on the outside and tender on the inside. They aren’t overly sweet, which makes the zesty lemon glaze the perfect finishing touch.

Ingredients

For the Scones:

  • All-Purpose Flour: 2 Cups

  • Granulated Sugar: 1/3 Cup

  • Baking Powder: 1 Tablespoon

  • Salt: ½ Teaspoon

  • Unsalted Butter (Cold & Cubed): ½ Cup (115g)

  • Heavy Cream (Cold): ½ Cup (plus 1-2 tbsp for brushing)

  • Egg: 1 Large

  • Lemon Zest: 1 Tablespoon (freshly grated)

  • Vanilla Extract: 1 Teaspoon

For the Lemon Glaze:

  • Powdered Sugar: 1 Cup

  • Fresh Lemon Juice: 2-3 Tablespoons

  • Lemon Zest: ½ Teaspoon (for garnish)

Instructions

  1. Prep: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

  2. Dry Mix: In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.

  3. Cut in Butter: Add the cold, cubed butter. Use a pastry cutter or your fingers (in your black nitrile gloves) to work the butter into the flour until it looks like coarse crumbs with some pea-sized chunks.

  4. Wet Mix: In a separate small bowl, whisk the heavy cream, egg, and vanilla.

  5. Combine: Pour the wet ingredients into the dry. Stir gently until a shaggy dough forms. Do not overmix, or the scones will be tough!

  6. Shape: Turn the dough onto a floured surface. Gently pat it into a 7-inch circle (about 1-inch thick). Cut into 8 wedges.

  7. Bake: Place wedges on the baking sheet. Brush the tops with a little extra heavy cream. Bake for 15-18 minutes or until golden brown. Let them cool slightly.

  8. Glaze: Whisk the powdered sugar and lemon juice together until smooth. Drizzle generously over the warm scones.

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