Lemon Scones

Lemon Scones
A Sprinkle of This and That Recipe

Adapted from Biscuits and Scones by Elizabeth Alston


2 1/2 cups all purpose flour

1 Tbsp baking powder

1/2 tsp salt

1 stick cold unsalted butter, cut up

1/4 cup sugar

2/3 cup milk

1 Tbsp lemon zest

2 tsp lemon juice

2 Tbsp sugar


Preheat oven to 400 degrees. Place flour, baking powder, lemon zest and salt into a large mixing bowl.  Add pieces of butter and use mixer to blend until mixture looks like fine granules.  You can use a pastry blender and do by hand, but I was able to use a self standing mixer on the low setting.  Add the sugar and continue to mix on low.  Add teh milk and mix just until a soft ball of dough begins to form.  Remove from bowl and knead 10-12 times until dough is smooth. 

Form dough into a 6-8 inch circle.  Cut pie shaped pieces (about 6-8).  Place wedges on an ungreased cookie sheet.  Mix 2 tsp lemon juice and 2 Tbsp sugar.  Top each scone with about 1/4 tsp of the lemon mixture.  Bake at 400 degrees for 12 minutes or until lightly browned on top.  Remove from oven, cool slightly and serve.