Glazed Lemon Tea Scones Recipes

GLAZED LEMON TEA SCONES

Steps:

• Preheat the oven to 350º. Line a baking sheet with parchment and set aside.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda. Cut butter into cubes and using a pastry blender, two knives or your fingers, incorporated the butter until it's the size of small peas.
• Wet the tea bag (use a second for a more pronounced tea flavor). Squeeze the tea bag into the buttermilk, being careful not to break the bag.
• Stir the tea infused buttermilk, vanilla and lemon zest into the flour mixture until a dough forms. You do not want to over-work the dough.
• On a lightly floured surface, pat or gently roll the dough into an 8-inch circle and place onto the parchment lined baking sheet. Cut the round into 8 wedges and separate them slightly. Sprinkle with sugar if desired.
• Bake for 20-25 minutes.
• Remove from oven and let cool. To make drizzle, place the powdered sugar into a medium bowl. Whisk in the melted butter and milk. Drizzle over cooled scones. Sprinkle with lemon zest if desired.

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.

SUGAR AND SPICE! GLAZED LEMON TEA SCONES

Steps:

• Heat the oven to 200C/400°F Grease a large, heavy baking sheet.
• Sift the flour, sugar, baking powder, cream of tartar, mixed spice and salt into a large mixing bowl. Add the lemon zest and lightly mix with your hands.
• Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
• Make a well in the centre of the dry ingredients and add the cream and the beaten egg; mix with a knife; then using a wooden spoon, combine all the ingredients together, just until the dough holds together.
• Scrape the dough onto a floured surface and using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 1 inch thick, then using a pastry (biscuit or cookie) cutter, cut out 8 rounds, for 8 scones. Transfer the scones to the baking sheet, leaving plenty of space between them. Brush the tops lightly with extra cream.
• Bake the scones in the centre of the oven until golden brown, about 15 to 20 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 more lemon juice, stirring in a 1/2 teaspoon at a time. When the scones have cooled for another 5 to 10 minutes, drizzle each one generously with the lemon glaze.
• Serve them with butter, cream or lemon curd for a tea-time treat!

BLUEBERRY SCONES WITH LEMON GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
• Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
• You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.