Lemon Buttermilk Scones Recipe

Looking for an easy Lemon Buttermilk Scones recipe? Learn how to make Lemon Buttermilk Scones using healthy ingredients.


Submitted by mokkac

Makes 12 servings



The lemon zest in the scone batter gives just a hint of lemon flavor, then the lemon glaze provides a zestier lemon taste. Don?t forget the currants, or substitute raisins if you prefer. My sister Linda Stradley shared this recipe with me from her website What?s Cooking America. The recipe is originally from the April 2006 Sunset Magazine

Recipe Ingredients for Lemon Buttermilk Scones

2 1/2 cups all-purpose flour, plus additional for work surface
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup unsalted butter, chilled, cut into small pieces
3/4 cup buttermilk, chilled
1 large egg
1 tablespoon grated lemon zest

Recipe Directions for Lemon Buttermilk Scones

  1. Lemon Glaze:

  2. 2/3 cup confectioners (powdered) sugar

  3. 2 tablespoons lemon juice

  4. Directions:

  5. 1. Preheat oven to 350 degrees F. Baking sheets may be ungreased, or lined with parchment paper.

  6. Dough:

  7. 2. In a large bowl, combine flour, baking powder, salt, and sugar; whisk together to mix.

  8. 3. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.

  9. 4. In a small bowl, stir the buttermilk, egg, and lemon zest together. Add the liquid mixture and the currants to the flour mixture; stir just until mixed. The dough will be stiff. If necessary, turn the mixture onto a lightly floured board and knead gently just until the flour is combined. Do not over-knead as this will make a tougher scone.

  10. 5. On a lightly floured surface, shape and pat the dough into a circle or rectangle about 3/4 inches thick. Cut into wedges, squares or circles with a floured knife and place them 2 inches apart on the baking sheet.

  11. Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

  12. 6. Bake 20 to 25 minutes or until the scones are very lightly browned. Remove scones from baking sheets and cool on wire racks.

  13. Lemon Glaze:

  14. 7. In a small bowl, combine confectioners sugar and lemon juice. Drizzle glaze over the warm scones.

  15. Makes 8 Scones

Categories

Dessert

Nutrition Facts
Serving Size 61.3g
Amount Per Serving
Calories
192
Calories from Fat
76
% Daily Value*
Total Fat
8.5g
13%
Saturated Fat
5.1g
26%
Trans Fat
0.0g
Cholesterol
39mg
13%
Sodium
175mg
7%
Potassium
145mg
4%
Total Carbohydrates
25.3g
8%
Dietary Fiber
0.8g
3%
Sugars
5.0g
Protein
3.8g
Vitamin A 5% Vitamin C 1%
Calcium 6% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
    Bad points
  • High in saturated fat
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