Lemon Scones with Lemon Glaze

Lemon Scones with Lemon Glaze

We had a baby!  More accurately, my brother and sister-in-law had a baby, but why get caught up in the details.  Madelyn was born January 17th, a whopping 8 lbs 3.9 ounces, but she looks so tiny compared to the pictures of her sister as a newborn, who was over 10 lbs at birth.

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We knew Madelyn was coming that Monday, and I couldn’t wait to meet her.  How was I to pass the time in the morning before I could visit her in the hospital in the afternoon?  I knew I had to cook something.  I had a hankering for scones, I had some fresh lemons, so lemon scones it was.

Lemon Scones with Lemon Glaze

Just as we sat at the table to eat them, it occurred to me that this was only the second time I had made lemon scones, the first being for the baby shower last month.  Coincidence, or does little Maddie just scream lemons somehow?

Lemon Scones with Lemon Glaze

Lemon Scones with Lemon Glaze Recipe  Makes 8 scones

2 cups (10 ounces) all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons unsalted butter, cut into 1/4 inch cubes
zest and juice of 2 lemons
1 cup heavy cream
1/2 cup powdered sugar

  1. Preheat oven to 400 degrees.
  2. Whisk together flour, baking powder, sugar, and salt in a large bowl.
  3. Cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.
  4. Stir in all the lemon zest and the juice of 1 1/2 lemons.
  5. Stir in heavy cream.
  6. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball.
  7. Shape and press the dough into an approximately 8″ circle, like a pizza.  Then cut into eight wedges.
  8. Place wedges on ungreased cookie sheet and bake until tops are light brown, 12 to 15 minutes.
  9. Cool for 10 minutes before eating.
  10. Combine powdered sugar and juice from 1/2 lemon to make glaze.
  11. Drizzle scones with lemon glaze.

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