Lemon Streusel Scones Recipes

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.

LEMON-STREUSEL BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean. , Cool 5 minutes before removing from pan to a wire rack. Serve warm.

LEMON SCONES

Steps:

• Preheat oven to 375 °F.
• Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment.
• Cut butter into dry ingredients until it resembles coarse meal.
• Stir together ¾ cup cream and vanilla and add to dough.
• Mix just until dough comes together.
• Turn dough onto a lightly floured surface. Roll dough twice to an inch thick, each time folding in half (this is the secret to a flaky scone).
• Roll dough to ¾-1 inch thick and cut desired shapes.
• Place on a greased or parchment-lined baking sheet and brush with remaining cream.
• Bake for 15 to 18 minutes, until tops are nicely browned.

LEMON STREUSEL MUFFINS

Steps:

• Preheat the oven to 400*.
• Grease or paper line medium sized muffin cups or mini- cups.
• In a small bowl, combine flour, baking powder, baking soda, sugar, and salt.
• Mix well.
• In a large bowl, combine yogurt, oil, lemon zest and the eggs.
• mix well.
• Add dry ingredients but stir only until it is moistened.
• Gently fold in the fruit.
• Fill prepared muffin tin three-fourths full with batter.
• Topping: Combine sugar,flour and butter and mix until crumbly.
• Sprinkle this over the batter.
• Bake for 12 to 13 min.
• for mini muffins and 20 min.
• for medium sized muffins.
• Cool for 5 min.
• then remove them from their pans (12 muffins or 24 mini) Variation for the muffins: eliminate the fruit and add 14 c.
• popy seeds or 1 c.
• finely chopped pecans.

STREUSEL SCONES

Steps:

• Preheat oven to 400°F.
• Combine the first five ingredients in a medium sized bowl. Add the butter and cut into the flour mixture with a pastry blender to make coarse meal.
• In another bowl, combine the buttermilk and water. Add the wet ingredients to the dry ingredients and mix together gently, just until blended.
• Turn the dough onto a floured surface, knead a few times, and divide into two equal sized balls. Pat each ball into a 6 inch circle, slightly mounded, and place on ungreased baking sheet.
• In a small bowl mix together the topping ingredients until crumbly. Spread the topping over the top of the two 6 inch circles and gently pat inches.
• With a floured knife, cut each 6-inch circle into 8 wedges, wiggling the knife slightly to separate the wedges from each other. When the scones are baked you will be able to easily pull them apart. The sides will be straight and soft.
• Bake 15 minutes or until golden brown.