RCI-BR.003.0255.001
Lemon Scones
Lemon Scones from the Recidemia collection
Prep20 min
Cook18 min
Total38 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
Combine the sifted flour (which already includes baking powder from sifting three times with 2 tbsp baking powder), sugar, salt, and grated lemon peel in a large mixing bowl.
3
Cut the unsalted butter pieces into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs with pea-sized butter pieces still visible.
4
Whisk the beaten eggs and milk (or buttermilk) together in a small bowl until combined. Reserve 2 tablespoons of this mixture for brushing.
5
Pour the egg-milk mixture (except the reserved portion) into the flour-butter mixture and stir gently with a fork until a shaggy dough just comes together; do not overmix.
6
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick round. Cut into 8 wedges or use a scone cutter to shape individual scones.
7
Arrange the scones on the prepared baking sheet, spacing them about 2 inches apart.
8
Brush the tops of the scones with the reserved egg-milk mixture, then brush lightly with whipping cream.
9
Bake in the preheated 400°F oven for 18 minutes until the scones are golden brown on top.
18 minutes
10
Remove from the oven and transfer to a wire rack to cool for 5 minutes before serving.