Lemon Scones

1. Preheat the Oven

Preheat the oven to 200°C (400°F) and line a baking tray with baking parchment.

2. Make the Dough

In a large mixing bowl, combine 250 grams of plain flour, 50 grams of caster sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. Stir briefly.

Grate 100 grams of cold butter directly into the bowl with the dry ingredients. Grating the butter ensures that it is evenly distributed throughout the dough, resulting in a more uniform consistency.

Using your fingers or a pastry cutter, quickly rub the grated butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This process should be done quickly to prevent the butter from warming up too much.

In a separate small bowl, whisk together 100 grams of plain yogurt, 1 egg, the zest of 1 lemon, 50 millilitres of lemon juice, and 1 teaspoon of vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until combined. The dough should be slightly sticky.

3. Shape the Dough

Transfer the dough to a lightly floured surface and knead it gently a few times to bring it together. Using your fingertips, shape the dough into a circle about 2 cm thick.

Cut the dough into 8 wedges using a bench scraper or a knife. Place the wedges on the prepared baking tray, leaving some space between them.

4. Bake

Bake the scones in the preheated oven for 15-20 minutes, or until they are golden brown and a toothpick inserted into the centre comes out clean.

5. Prepare the Glaze

While the scones are baking, make the glaze by mixing 100 grams of icing sugar and 2-3 tablespoons of lemon juice until smooth.

After removing the scones from the oven, let them cool on the baking tray for a few minutes. Drizzle the lemon glaze over the warm scones.

6. Serve

Allow the scones to cool slightly before serving. Enjoy your Lemon Scones warm or at room temperature.

Tips for Perfect Lemon Scones

Cold Ingredients: Make sure the butter and yogurt are very cold before mixing them with the dry ingredients. Cold butter ensures that the scones have a flaky consistency.

Grating Butter: Grating cold butter allows it to be incorporated into the dough more evenly and quickly.

Sharp Cuts: Cut the dough into wedges with a sharp knife or a bench scraper. Clean cuts ensure that the scones rise evenly.

Storage Suggestion

Store any leftover scones in an airtight container at room temperature for up to 2 days. They can also be frozen for up to a month. To reheat, warm them in the oven at a low temperature until warmed through.

Variations

Lemon Blueberry Scones: Add 100 grams of fresh or frozen blueberries to the dough. The combination of tart lemon and sweet blueberries makes a delicious flavour combination.

Lemon Poppy Seed Scones: Mix 2 tablespoons of poppy seeds into the dry ingredients and sprinkle some on the lemon glaze. These provide a delicious crunch and a subtle nutty taste.

Lemon and White Chocolate Scones: Stir 100 grams of white chocolate chips into the dough. The sweet, creamy white chocolate complements the tart lemon perfectly.

Lemon Lavender Scones: Add 1 tablespoon dried culinary lavender to the dry ingredients. The lavender provides a floral note that harmonizes wonderfully with the lemon.

Related Recipes

Looking for more scone recipes? Check out the recipes below:

Scones

Yeast Scones

Spicy Scones

Conclusion

With their perfect balance of sweetness and tang, these lemon scones are incredibly versatile. They’re great for breakfast, an afternoon snack, or even as dessert. Store any leftovers in an airtight container and enjoy them over the next few days, although I doubt they’ll last that long!