Fresh Lemon Glaze For Scones Cookies Biscuits And Cakes Recipes

LEMON SCONES WITH LEMON GLAZE

Steps:

• Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl whisk together the flour, sugar, baking powder, and salt, until well combined.
• Add the pieces of cold butter into the dry ingredients. Cut the butter into the dough using a pastry cutter or a fork until the texture or coarse meal.
• Lightly whisk together the heavy cream (or half and half or buttermilk), the egg, lemon zest, and lemon juice together. Add the wet ingredients into the bowl with the dry ingredients and stir just until combined. Do not over-mix.
• Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Be gentle so that you do not overwork the dough. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut into 8 triangle shaped pieces.
• Gently transfer the scones onto the prepared baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar or sanding sugar, if desired.
• Bake at 425 F (220 C) for 12-15 minutes until golden brown. Allow the scones to cool completely before glazing.
• To make the lemon glaze by whisking the powdered sugar and lemon zest with the lemon juice little by little until you have a thick but pour-able consistency.
• Store leftovers completely cooled in an airtight container for up to 2 days. OR wrap cooled scones in plastic wrap or in a ziplock freezer bag and store in the freezer for up to 3 months. Refresh in the oven at 300F (150C) until warmed through

LEMON SCONES

Steps:

• In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon zest, stirring just until mixed. , Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.

GLAZED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

AMAZING LEMON SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
• Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
• Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
• While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
• Drizzle glaze over warm scones.

GLAZED LEMON SCONES

Steps:

• Heat the oven to 400°F
• Grease a large, heavy baking sheet (preferably not a dark one) and set it aside.
• Sift the flour, sugar, baking powder, and salt into a large mixing bowl.
• Add the lemon zest and toss the mixture with your hands.
• Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
• Make a well in the center of the dry ingredients.
• Pour in the cream, the yolk, and the vanilla extract and use a fork to blend the liquids within the well.
• Then use a wooden spoon to combine all the ingredients, just until the dough holds together.
• Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball.
• Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges.
• Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them.
• Brush the tops lightly with cream.
• Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes.
• Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
• While the scones continue to cool, make the glaze.
• Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth.
• If necessary, you can thin the glaze with water, stirring in no more than 1/2 teaspoon at a time.
• When the scones have cooled for another 10 minutes, drizzle each one generously with glaze.

FRESH LEMON GLAZE FOR SCONES, COOKIES - BISCUITS AND CAKES

Steps:

• In a small bowl, whisk together the confectioner's sugar and the juice and zest of 1 lemon. Stir in the lavender flowers or lemony herbs, if using.
• Drizzle over warm scones, cookies/biscuits, or cakes.
• Note: You may also use other citrus such as oranges or limes, in place or with the lemons.