Best Fresh Lemon Scones Recipes

FRESH BLUEBERRY LEMON SCONES

Steps:

• 1. Preheat oven 425, place oven rack in middle of oven. Line cookie sheet with parchment paper.
• 2. In large bowl, combine flour, sugar, baking powder and salt. Cut in cold butter with a pastry cutter. Mixture should look like coarse crumbs.
• 3. In small bowl, combine 1 egg, slightly beaten, lemon extract, buttermilk and lemon zest.
• 4. Add to flour mixture and stir just until dough comes together. Do not over mix. Fold in blueberries.
• 5. Knead dough in bowl 4-6 times. Transfer to a lightly floured surface. Pat dough into a 7" circle
• 6. Cut into 8 wedges. Place wedges on prepared cookie sheet.
• 7. Brush tops of scones with beaten egg. Sprinkle with sugar.
• 8. Bake at 425 for 20 mins. or until golden brown

FRESH LEMON-BLUEBERRY SCONES

Steps:

• Heat oven to 400°F. In large bowl, mix flour, 1/4 cup sugar, the lemon peel, baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
• In small bowl, mix cream cheese and egg until smooth. Gradually stir in milk and blueberries. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball.
• Place about 1/3 cup dough in each wedge of ungreased divided scone pan. Brush with lemon juice. Sprinkle with sugar.
• Bake 20 to 22 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.

LEMON-FILLED FRESH GINGER SCONES

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet.
• Mix flour, 1/4 cup sugar and the baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball.
• Divide dough in half. Place half of dough on cookie sheet; pat or roll into 7-inch circle. Spread lemon curd over dough to within 1/2 inch of edge. Pat or roll remaining dough into 7-inch circle; gently place over lemon curd. Gently pinch edge to seal. Sprinkle with sugar. Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
• Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Remove from cookie sheet to serving platter or dish; cut into wedges. Serve warm.

FRESH LEMON SCONES

Steps:

• Heat oven to 400°F.
• Cut butter into flour, oats, 3 tablespoons sugar, the baking powder, lemon peel and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in 1 egg, the almonds and just enough half-and-half so dough leaves side of bowl.
• Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter. Place about 2 inches apart on ungreased cookie sheet. Brush dough with 1 egg; sprinkle with sugar.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet; cool.

LEMON-FILLED FRESH GINGER SCONES

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet.
• Mix flour, 1/4 cup sugar and the baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball.
• Divide dough in half. Place half of dough on cookie sheet; pat or roll into 7-inch circle. Spread lemon curd over dough to within 1/2 inch of edge. Pat or roll remaining dough into 7-inch circle; gently place over lemon curd. Gently pinch edge to seal. Sprinkle with sugar. Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
• Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Remove from cookie sheet to serving platter or dish; cut into wedges. Serve warm.