Lemon Scones Barefoot Contessa
These Barefoot Contessa Lemon Scones will taste just as good as those from a high-end bakery. These scones can be prepared in a flash and stored in the freezer with just a few basic ingredients and some TLC. If you want to make the best possible Lemon Scones, be sure to read all the notes I’ve included with the main recipe.
Ingredients
For the scones:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ tablespoon poppy seeds
- 6 tablespoons unsalted butter cold
- 2 tablespoons lemon juice
- 3 teaspoons pure lemon extract
- 1 teaspoon freshly grated lemon peel
- ⅔ cup heavy whipping cream
- 1 large egg
For the glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- ½ tablespoon water
- 1 teaspoon freshly grated lemon peel
Instructions
- Start by preheating the oven to 400 degrees F.
- In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- Cut butter into chunks and use a pastry cutter to combine with flour mixture until butter chunks are pea-sized.
- To heavy whipping cream, add the egg, lemon extract, lemon peel, lemon juice, and lemon juice. Mix until just combined.
- Turn out onto a floured surface and knead for a minute or two until dough forms. It will be a little sticky. Roll up into a ball and pat into a circle about one inch thick.
- On a lightly greased baking sheet, cut the circle into eight triangles.
- Bake the scones for 18-21 minutes, or until they are lightly browned on the bottoms and a toothpick comes out clean. Transfer to a cooling rack.
- While the scones are cooling, prepare the glaze by mixing water, lemon juice, and lemon peel in a small bowl. Add powdered sugar slowly, mixing thoroughly after each addition.
- When scones are cool, spoon glaze over them and serve.
Notes
- The glaze’s consistency can be adjusted by adding more or less powdered sugar. If it’s too runny, add more powdered sugar.
- To create fluffy pockets in the scones. Instead of using lemon juice concentrate, use fresh lemon juice. Buttermilk is a suitable alternative to heavy cream.
- When the dough is too sticky, add one tablespoon of flour at a time until it’s not so wet. If it’s too dry, add one tablespoon of heavy cream until it’s moist. It must be cohesive and moist, but not sticky enough to form large clumps on your fingers.
- Make sure your butter and cream are very cold for the best results when baking lemon scones. This allows the scones to expand as they bake.
- To keep the scones soft and fluffy, mix as little as possible. Scones will be tough and dry if the gluten is overdeveloped from excessive mixing.
- With these recipe instructions, you can use the same base for other flavors, like blueberry, cranberry, orange, or chocolate chip scones.
- To complete your holiday brunch spread, try serving these scones with our recipe for delicious waffles and our homemade French vanilla coffee creamer.
Nutrition
Calories: 382kcalCarbohydrates: 53gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 65mgSodium: 389mgPotassium: 82mgFiber: 1gSugar: 28gVitamin A: 584IUVitamin C: 3mgCalcium: 137mgIron: 2mg
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