3-INGREDIENT LEMON SCONES
These scones are so quick and simple. They only have three ingredients and produce deliciously light scones. The bubbles in the lemon soda make them rise. There is no need to rub butter as in the traditional scone recipe. Serve hot with whipped cream and berry jam.
Provided by purplepiscean
Categories Bread Quick Bread Recipes Scone Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with cooking spray; lightly dust with flour.
- Sift self-rising flour into a large bowl. Combine lemon soda and cream and pour over the flour. Mix until dough is just combined. Turn dough out onto the prepared baking sheet. Flour your hands and gently pat dough into a large rectangle. Do not overwork the dough. Cut into triangles or squares.
- Bake in the preheated oven until golden, 10 to 12 minutes.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 26.4 g, Cholesterol 27.2 mg, Fat 7.7 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 404.4 mg, Sugar 2.8 g
LEMON SCONES
These delicate scones are the perfect lightly sweet treat to serve with coffee or tea at any holiday get-together. It's a simple bread since, like biscuits, it doesn't require much kneading and there's no need to let the dough rise.
Provided by Taste of Home
Time 35m
Yield 12 scones.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 198 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 324mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON-LIME SCONES
Make and share this Lemon-Lime Scones recipe from Food.com.
Provided by MARIA MAC
Categories Scones
Time 27m
Yield 10-12 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F Grease a cookie sheet.
- Mix the dry ingredients together in a large bowl. Add the lime zest. Cut in cold butter until crumbly.
- Beat the egg slightly in a bowl, mix with the milk, then pour into dry mixture. Stir with a fork to make a soft dough.
- Roll into 12 (2-inch) balls and place on prepared cookie sheet. Bake in preheated oven for 12 minutes or until done. Let cool.
- Mix icing sugar and enough lemon juice to make a barely pourable glaze. Drizzle over scones.
Nutrition Facts : Calories 278.1, Fat 10.6, SaturatedFat 6.4, Cholesterol 47.8, Sodium 360.7, Carbohydrate 42.9, Fiber 0.7, Sugar 22, Protein 3.9
AMAZING LEMON SCONES
These are so delicious they just melt in your mouth! They have a bakery back home that has these amazing lemon scones that I was addicted to. Through much trial and error I think I've got them!
Provided by ANGELSTAR
Categories Bread Quick Bread Recipes Scone Recipes
Time 55m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 61.9 g, Cholesterol 54 mg, Fat 20.6 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 12.9 g, Sodium 487.9 mg, Sugar 32.2 g
LEMON CREAM SCONES
As a quick way to warm everyone up, I make these lemony scones to go with a pot of hot tea. Sometimes I like to add dried cherries to the batter, to jazz it up a little.-Angela Matz, West Allis, Wisconsin
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, 1/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk 3/4 cup cream, eggs and lemon extract until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into eight wedges., Place wedges on a greased baking sheet. Mix cinnamon and remaining sugar. Brush tops with remaining cream; sprinkle with cinnamon-sugar. Bake 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts :
LEMON SCONES
These sunny lemon scones are perfect for breakfast or to enjoy as a treat in the afternoon with a cup of tea.
Provided by Martha Stewart
Categories Bread Recipes
Time 1h30m
Yield Makes 8 Scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips. Add the flour, baking powder, baking soda, and salt and whisk until well combined.
- Using the large holes of a box grater, grate frozen butter into dry ingredients; using a fork, toss together until butter shreds are coated. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined.
- Pour the wet ingredients into the dry ingredients. Using a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to prepared baking sheet. Gather dough together and pat into a 7-inch circle. Cut into 8 wedges. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely.
- In a medium bowl, whisk confectioners' sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving.
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