These light and fluffy homemade lemon scones with a lemon glaze and a sprinkle of lavender are perfect for Mother’s Day.
Scones have always been one of my absolute favourite breakfast treats. My mom is British, so I grew up eating the more traditional round scone, but I have to say, I’m kind of partial to the North American triangular variety.
When I set out to develop this recipe, I dove into some research. What are the differences between a traditional British scone and an American scone (other than the shape)? This piece from Cook’s Illustrated breaks it down pretty well, and I learned that the biggest difference has to do with the fat. British scones typically have less fat than North American varieties (a nice pat of butter, jam or clotted cream are usually served alongside a scone in the UK).
We also tend to stuff our scones with a million different fillings and flavours, while the Brits are more partial to scones that are a little simpler, think currants or literally nothing at all.
But here’s the thing, this lemon scone recipe is my idea of the perfect scone. It’s pleasantly sweet, with a strong lemon aroma both baked into the scone and in the glaze. I also like to sprinkle my scones with a touch of dried lavender to give them a subtle, floral note, but this is totally optional.
The lavender also looks really pretty, so there’s that too.
The trick when making scones is to be careful that you don’t overwork the dough as the scones will end up being tough instead of flaky and tender. The other important element? Always use cream. You’ll find recipes that call for milk, but in my experience, cream is the way to go. Look, we’re making scones, I never said they were going to be good for you!
Another trick I learned from a pastry chef friend of mine is to use the cream leftover in the bottom of the measuring cup to brush over the dough before you bake the scones to help with browning.
So, now I leave you with what I think is pretty much the perfect lemon scone–it’s a great treat to bake for Mother’s Day, or you could even make these to celebrate the upcoming royal wedding! Just an idea.
Louisa Clements
Yields 8 scones
15 minPrep Time
15 minCook Time
30 minTotal Time
Save Recipe4 based on 4 review(s)
Ingredients
- 2 cups flour
- 2 tbsp granulated sugar, divided
- 1 tbsp baking powder
- zest of 1 lemon
- ½ tsp salt
- ½ cup cold unsalted butter, grated
- 1 cup 35% cream
- 5 tbsp icing sugar
- 2 tbsp lemon juice
- 1/2 tsp dried lavender
Instructions
- Preheat oven to 425F, line a baking sheet with parchment paper.
- In a large bowl, whisk flour with 1 tbsp sugar, baking powder, lemon zest and salt. Grate cold butter directly into flour mixture, and stir to coat butter in flour mixture.
- Using a wooden spoon, gradually stir in cream until dough is sticky and is beginning to come together. Turn onto a floured surface and shape into a 1” thick circle, be careful not to overwork the dough as this will make it tough. Cut into 8 equal wedges.
- Brush tops of scones with the cream leftover in measuring cup, and sprinkle with remaining sugar. Bake for 13-15 minutes or until puffed and slightly golden. Remove from oven, cool on baking sheet for 10 minutes, then cool completely on wire rack.
- Whisk icing sugar with lemon juice in a small bowl, drizzle over scones and sprinkle with lavender.
Calories
Fat
Carbs
Protein
Let me know if you give these homemade lemon scones a try in the comments below.
Comments