From the Kitchen of The Pearl of Seneca Lake B & B
Dundee, NY

Lemon Scones

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I originally found this recipe somewhere on the internet and have tweaked it a bit.   Basically, I added more lemon and lemon peel.

Lemon Scone Recipe

Using a pastry cutter or food processor, cut:
½ cup cold butter (1 stick) into:

    2 cups all-purpose flour
    1/4 cup sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/4 teaspoon salt

When the butter in the mixture is “pea size” place it in the freezer to chill a few minutes.   Then add:
1/2 cup buttermilk
Zest from a whole lemon
Juice from 1 lemon

Place the dough on a floured board or counter top and knead 4-5 times.   Be very careful to handle the dough as little as possible.   You want the butter to remain cold so that it melts in the oven.   Form dough into a ball and then into a circle or free form shape about ½ inch thick.   The rolling pin keeps your hands off the dough and helps to form a shape.   Cut into triangle shapes and place on parchment paper/Silpat or greased cookie sheet.   You can also opt to brush the scones with melted butter and a sprinkle of sugar, giving them a nice crustiness. (I put the cookie sheet into the refrigerator until I am ready to bake the scones.)

Bake at 375 deg for about 15-18 minutes.