Lemon Scones For a Special Breakfast

I love lemon scones on sunny mornings, whether it’s summer and I want commodity to match the rainfall, or downtime and I can pretend it’s as warm as where bomb trees grow. There is commodity majestic but rustic about scones. They make me want to serve them with a fancy tea but also immerse them.

These bomb scones have a blunt surface and they are tender and short on the inside. They're rich and caloric but balanced by the bright and flowery bomb. The dough is loaded with bomb tang and after incinerating, the golden crusts are speckled with a savory bomb glaze.

For These Lemon Scones You Only Need One Bowl !

Scones are generally quick and easy to make, and this form is no different. They mix up in just a many twinkles by hand and use only one coliseum. The only special outfit you need is a fine grater for zesting the failures.

still, these bomb scones might just save your morning, If it's Sunday morning and you only just now realized that you ’d like commodity special for brunch.

Tips and Tricks for Flaky, Tender Scones :

The stylish scones are caloric and short with a crisp surface and tender scruple. To insure your scones come out as short and tender as possible, try these tips

• You want to use veritably cold adulation minced into 1/ 2- inch cells. If you have time you should cut the adulation and indurate it for at least 30 twinkles before mixing the dough.

• Avoid overmixing the dough. The dough should be enough crumbly and it’s absolutely fine if there are a many powdery or dryspots.However, the scones can get tough and will lose some of their flakiness, If you overmix the dough.

• For the brickle scones that wo n’t lose their shape as much during baking, chill the shaped scones in the freezer before incinerating for at least 15 twinkles while the roaster preheats.

RECIPE :

Lemon Scones For a Special Breakfast

PREPE TIME :                         COOK TIME :                   CHILL TIME :                      TOTAL TIME :

    15 mins                                     20 mins                             15 mins                                50 mins

   

SERVINGS :  8 Servings

YIELD :  8 Scones

INGREDIENTS :

For the lemon scones :

• 3 lemons, finely grated
• 1/2 cup (100g) sugar
• 3 cups (360g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1 cup (227g) unsalted butter, cold, cut into 1/2-inch cubes
• 1 large egg, cold
• 2/3 cup (120ml) buttermilk, plus extra for brushing the scones

For the lemon glaze :

• 1/2 cup (57g) powdered sugar
• 2 tablespoons lemon juice morning and you only just now realized that you ’d like commodity special for brunch.

METHOD :

1- Preheat the oven to 425°F :

Line a baking sheet with parchment paper and set aside until ready to use.

2- Mix the dry ingredients :

In a large bowl, use your fingertips to rub the lemon zest into the sugar, infusing the sugar with the oils from the lemon zest. 

Add the flour, baking powder, salt, and baking soda and whisk to combine.

3- Cut in the butter :

Add the cold, cubed butter to the flour mixture, tossing with your hands to distribute and coat the butter in flour. Using a pastry cutter, work the butter into the flour mixture until the mixture forms coarse crumbs and the butter is in pieces no larger than a pea.

If you don’t have a pastry blender, use the tips of your fingers to squish the butter into the flour, pressing and breaking the butter into pea-sized pieces, but flat, not in chunks.

4- Add the wet ingredients :

Measure the buttermilk in a liquid measuring cup, then whisk in the egg. Pour the buttermilk mixture into the flour mixture. Gently fold the mixture together with a rubber spatula or plastic dough scraper until it forms a cohesive, but crumbly mass. Don't overmix. It's okay if the dough is slightly lumpy or a few dry bits remain.

5- Shape and divide :

Transfer the dough to a lightly floured surface. Use your hands to gently knead the dough a few times, then press the dough into an 8-inch diameter disk about 1 1/2 inches thick. Use a long knife or a bench scraper to cut the disk into 8 equal-sized wedges.

Place the wedges on the prepared baking sheet, spacing them at least 1-inch apart. Use a pastry brush to brush the tops of the scones lightly with buttermilk.

6- Chill :

Place the baking tray in the freezer and chill for 15 minutes.

7- Bake :

Bake the scones in the center of the oven until golden on top and browned underneath, about 20 minutes. Allow the scones to cool completely on the pan before adding the lemon glaze.

8- Make the lemon glaze :

While the scones cool, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until the glaze is smooth.

9- Glaze the scones :

Use a spoon to drizzle the scones with the lemon glaze. Allow the glaze to set for 10 minutes, then serve.

10- Storage :

The scones will keep in an airtight container on the counter for up to two days. For longer storage, the scones can be frozen for up to two months in a freezer bag. Let the scones defrost at room temperature for about 1 hour before eating.

NUTRITION FACTS : (PER SERVING)

     462                                       24g                           56g                                       6g

CALORIES                                 FAT                         CARBS                             PROTEINS

Bon appetite !! 

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