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Zesty Lemon Scones

  All purpose flour 1 3⁄4 Cup (28 tbs)
  Granulated sugar 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Lemon peel 1⁄2 Teaspoon, finely shredded
  Salt 1⁄4 Teaspoon
  Baking soda 1⁄8 Teaspoon
  Butter/Margarine 1 Cup (16 tbs)
  Half and half/Light cream 3 Tablespoon
  Lemon juice 2 Tablespoon
  Egg 1
  Egg yolk 1
  Egg white 1
  Water 1 Tablespoon
  Coarse sugar/Granulated sugar 2 Teaspoon
  Lemon curd 3⁄4 Cup (12 tbs)

1. In a large mixing bowl combine flour, the 1/3 cup granulated sugar, baking powder, lemon peel, salt, and baking soda. Using a pastry blender, cut in butter or mar-garine till mixture resembles coarse crumbs. In a small bowl combine half-and-half, lemon juice, whole egg, and egg yolk (mixture may appear curdled); add to dry mixture. Using a fork, stir just till moistened.
2. Turn dough out onto a lightly floured surface. Quickly knead 10 to 12 strokes or till dough is nearly smooth. Pat dough to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter. Place 2 inches apart on an ungreased baking sheet. Brush tops with mixture of egg white and water; sprinkle tops with coarse sugar. Bake in a 400° oven for 12 to 15 minutes or till golden. Remove from baking sheet; cool slightly. If desired, split scones and spread bottom halves with lemon curd; replace tops.

Recipe Summary

Difficulty Level: 
Cook Time: 
20 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3446 Calories from Fat 1748

% Daily Value*

Total Fat 199 g306.6%

Saturated Fat 122.1 g610.6%

Trans Fat 0 g

Cholesterol 897 mg299%

Sodium 1625.2 mg67.7%

Total Carbohydrates 389 g129.6%

Dietary Fiber 6.3 g25.2%

Sugars 215.4 g

Protein 38 g75.7%

Vitamin A 125% Vitamin C 29%

Calcium 92.6% Iron 70.9%

*Based on a 2000 Calorie diet

Zesty Lemon Scones Recipe