I recently noticed that my neighborhood Peet’s coffee is selling petite lemon scones for $.95. I’ve was in there one afternoon thinking 1) that three bite scone would be the perfect snack and 2) I could make that for a LOT less than $.95! I love scones. In fact, I love any biscuit like concoction that combines butter/flour/buttermilk and creates a flaky bite of loveliness.
I have a folder full of scone recipes so when I decided to make a batch of these on a whim this afternoon, I went through it. I knew I needed a buttermilk based recipe, versus the true English scone which is made with heavy cream (also delish but no cream in the house today). Truth be told, I had no buttermilk either but that is easy to pull together by souring milk with some lemon juice.
I put a few recipes together and here’s what I came up with. Bigger, fresher, and definitely cheaper than what you’ll find at the local coffee shop. Come on over, I’ll sell you one for a lot less than $.95!
Lemon Scones with Lemon Glaze
2 cups flour
3 tablespoons of sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
zest of 1 lemon
1/2 cup butter, cold and cut into small cubes
1/2 cup buttermilk (or 2 tbs fresh lemon juice and 1/4 c plus 2 tbs milk mixed until slightly thickened)
juice of 1/2 a lemon
1/4 cup powdered sugar
Preheat the oven to 425 degrees and line a baking sheet with parchment or a sil-pat.
In a medium bowl, or the bowl of an electric mixer, combine the flour, sugar, baking powder, baking soda, salt, and lemon zest. Mix until well combined. Add the butter and mix until the butter pieces resemble coarse crumbs. If doing this by hand, literally use your hands and flake the butter into small pieces. If using the electric mixer, be sure the butter is cold and mix on very low speed until it just breaks down into coarse crumbs. Whisk together the buttermilk mixture and egg and slowly add it to the flour mixture, mixing until just combined.
Transfer the dough to a very lightly floured work surface. Gently press it into a rectangle, about 1-inch thick and fold the dough over on itself one time. Gently press it back into a rectangle, again 1-inch thick. Using a sharp knife or bench scraper cut the dough into 12 small squares and transfer them to the prepared baking sheet.
Bake the scones until lightly golden brown, about 10 minutes. Transfer to a rack to cool.
While the scones are cooling, combine the lemon juice and powdered sugar, adding more sugar or lemon juice as needed to form an opaque glaze that is slightly thickened. When the scones are cool, drizzle the glaze over the top and let sit until the glaze sets up.
Makes one dozen scones.