Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Makes About 12 Scones
- 2 1/4 cups all-purpose flour, about 10 ounces (Spoon and Sweep Method)
- 2 1/2 teaspoons baking powder
- 5 tablespoons granulated sugar
- zest of 1 lemon
- 6 tablespoons cold salted butter, cut in small pieces*
- 1/8 teaspoon salt
- 2/3 cup light cream or half and half
- 1 large egg
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted butter
- zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 cup confectioners' sugar
In a large bowl combine the flour, baking powder, granulated sugar, and zest of 1 lemon. Whisk to blend well.
Work the pieces of butter into the dry mixture with fingers or a pastry blender until you have a crumbly mixture.
In a small bowl, whisk together the light cream or half and half, the egg, lemon extract, and vanilla.
Add the egg mixture to the dry ingredients and mix just until moistened and they begin to form a soft dough. Turn out onto a floured surface and knead 2 or 3 times. Pat into a circle about 1/2 inch thick and cut out scones with a biscuit cutter. Or, pat into 2 circles and cut each into 6 small wedges.
Arrange on the baking sheet. Bake for 15 to 18 minutes, until lightly browned.
Mix the topping ingredients together and brush about half of the mixture over the hot scones. Transfer to racks to cool completely and brush again. Let the lemon glaze harden then store in a covered container.
*If you use unsalted butter, change salt to 1/4 teaspoon.
Makes about 12 2-inch scones.
Vanilla Cream Scones
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Cranberry Orange Cornmeal Scones
Make these flavorful scones for tea, or make them for a brunch or breakfast treat. These aren't overly sweet, but feel free to add an extra tablespoon of sugar if you want a sweeter scone.
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