Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 0.333 cup plus 1 tablespoon granulated sugar
• 2 tbsp. packed finely grated lemon zest plus 1 to 2 tablespoons juice from 2 large lemons
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.75 teaspoon kosher salt
• 0.5 cup (1 stick) unsalted butter, frozen
• 1 large egg
• 0.75 cup heavy cream, plus 1 tablespoon for brushing
• 1 cup confectioners' sugar

Method

1. Heat the oven to 400°F, line a baking sheet with parchment and rub the granulated sugar and lemon zest together in a large bowl with your fingertips until the sugar smells strongly of lemon.
2. Whisk the flour, baking powder, baking soda and kosher salt into the lemon sugar.
3. Grate the frozen butter on the large holes of a box grater straight into the bowl and toss the shreds with a fork until every piece is coated in flour.
4. Whisk the egg into the ¾ cup of heavy cream in a measuring cup, pour it over the dry mixture and stir with a fork until a shaggy dough just comes together.
5. Tip the dough onto the lined sheet, gather it into a ball and pat it out into a 7-inch circle.
6. Cut the circle into 8 wedges, brush their tops with the remaining tablespoon of cream and sprinkle over the reserved tablespoon of granulated sugar.
7. Bake the wedges for 20 to 25 minutes, rotating the sheet halfway, until they are risen and golden, then move them to a wire rack to cool completely.
8. Whisk the confectioners' sugar with 1 tablespoon of the lemon juice in a medium bowl, adding more juice half a teaspoon at a time until the glaze is as thick as honey.
9. Drizzle the glaze over the cooled scones with a spoon and let it sit for 15 minutes before serving them.

Total: 1h 30m

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).