Lemon Scones Recipe
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup buttermilk
- 1-1/2 teaspoons grated lemon peel
- Additional sugar
- In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon peel, stirring just until mixed.
- Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned. Yield: 10-12 scones.
Reviews for Lemon Scones(6)
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At what point in the recipe would you make them into mini drop scones? Before or after kneadine?
A simple favorite, especially good with raspberry jam.
My husband made these yesterday for Mother's Day and everyone loved them. I just finished making another batch. I made them into mini drop scones for after school snacks.
Very yummy! I didn't have any lemon peel, so I added some lemon and almond extract - yum!!
Yummy, light and flaky. This one is a keeper.