Best Double Lemon Scones Recipes

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DOUBLE-LEMON THUMBPRINT SCONES



Double-Lemon Thumbprint Scones image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Breakfast     Brunch     Bake     Mother's Day     Lemon     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 5

3 large lemons
2 cups self-rising flour
1/2 cup plus 2 tablespoons sugar
1 1/4 cups plus 2 tablespoons chilled heavy whipping cream
2 tablespoons (about) cherry, raspberry, or strawberry preserves

Steps:

  • Position rack in center of oven and preheat to 425°F. Line large heavy-duty rimmed baking sheet with parchment paper. Finely grate enough peel from lemons to measure 6 teaspoons; set grated peel aside. Squeeze enough juice from 1 lemon to measure 1 tablespoon (seal remaining lemons in plastic wrap and reserve for another use). Whisk flour and 1/2 cup sugar in medium bowl to blend. Add 1 1/4 cups chilled whipping cream, 1 tablespoon lemon juice, and 4 teaspoons finely grated lemon peel; stir gently to combine.
  • Gather dough together and turn out onto lightly floured work surface; knead briefly, 4 to 5 turns. Pat or roll out dough to 1-inch-thick round. Using 2 1/2-to 2 3/4-inch-diameter cookie cutter or biscuit cutter dipped in flour, cut out rounds. Reroll dough scraps and flatten to 1-inch thickness; cut out additional rounds. Transfer scones to prepared rimmed baking sheet, spacing scones about 1 inch apart. Using thumb, push down center of each scone to make deep indentation. Spoon about 1/2 teaspoon preserves into indentation of each scone.
  • Whisk remaining 2 tablespoons sugar, 2 tablespoons heavy whipping cream, and 2 teaspoons finely grated lemon peel in small bowl to blend. Brush top of scones generously with lemon glaze. Bake scones until golden and cake tester inserted horizontally into center of scone comes out clean, 18 to 20 minutes. Transfer thumbprint scones to rack and cool slightly. Serve scones warm or at room temperature.

DOUBLE-LEMON SCONES RECIPE



Double-Lemon Scones Recipe image

Provided by mirelsonp

Number Of Ingredients 10

2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 tablespoon baking powder
2 tablespoons finely grated
lemon zest plus 1/4 cup fresh lemon juice
1 teaspoon kosher salt
1 tablespoon poppy seeds
1 stick unsalted butter, cut into cubes and chilled
1 cup heavy cream, plus more for brushing
1 cup confectioners' sugar

Steps:

  • Step 1 Preheat the oven to 375°. Line a large baking sheet with parchment paper. In a food processor, pulse the 2 1/4 cups of flour with the granulated sugar, baking powder, lemon zest, salt and 2 teaspoons of the poppy seeds. Add the butter and pulse until it resembles coarse meal. Add the 1 cup of heavy cream and pulse until evenly moistened. Step 2 Transfer the dough to a lightly floured surface, gather any crumbs and knead a couple of times until the dough just comes together. Using a lightly floured rolling pin, roll the dough into a 9-by-6-inch rectangle. Using a large knife, cut the dough into 8 scones. Transfer the scones to the prepared baking sheet and brush with heavy cream. Bake in the lower third of the oven for about 25 minutes, until firm and lightly golden. Let the scones cool. Step 3 In a medium bowl, whisk the confectioners' sugar with the lemon juice and the remaining 1 teaspoon of poppy seeds. Brush the scones with the glaze and let stand until set, about 15 minutes. Make Ahead The scones can be stored in an airtight container for up to 2 days.

DOUBLE-LEMON SCONES



Double-Lemon Scones image

Lemon-poppy seed cake meets scones in this delightful recipe from Food & Wine's Justin Chapple. Slideshow: More Scone Recipes

Provided by @MakeItYours

Number Of Ingredients 9

2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 tablespoon baking powder
2 tablespoons finely grated lemon zest plus 1/4 cup fresh lemon juice
1 teaspoon kosher salt
1 tablespoon poppy seeds
1 stick unsalted butter, cut into cubes and chilled
1 cup heavy cream, plus more for brushing
1 cup confectioners' sugar

Steps:

  • Preheat the oven to 375°. Line a large baking sheet with parchment paper. In a food processor, pulse the 2 1/4 cups of flour with the granulated sugar, baking powder, lemon zest, salt and 2 teaspoons of the poppy seeds. Add the butter and pulse until it resembles coarse meal. Add the 1 cup of heavy cream and pulse until evenly moistened. Transfer the dough to a lightly floured surface, gather any crumbs and knead a couple of times until the dough just comes together. Using a lightly floured rolling pin, roll the dough into a 9-by-6-inch rectangle. Using a large knife, cut the dough into 8 scones. Transfer the scones to the prepared baking sheet and brush with heavy cream. Bake in the lower third of the oven for about 25 minutes, until firm and lightly golden. Let the scones cool. In a medium bowl, whisk the confectioners' sugar with the lemon juice and the remaining 1 teaspoon of poppy seeds. Brush the scones with the glaze and let stand until set, about 15 minutes.

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