* Exported from MasterCook *
Scones, Lemon
Recipe By :Susan Reid, King Arthur Flour
Serving Size : 16 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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Scones:
2 cups All-Purpose Flour -- (240g)
1/2 teaspoon salt
1/3 cup granulated sugar -- (66g)
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons King Arthur Lemon Juice Powder -- (18g), see note
6 tablespoons butter -- cold, (85g), cut into pieces
2 large eggs
1/3 cup yogurt -- (74g), plain or lemon
1/2 teaspoon Vanilla Extract
1/8 teaspoon lemon oil -- to 1/4tsp, to taste, see note
Glaze:
1/2 cup confectioners' sugar -- (57g)
2 teaspoons King Arthur Lemon Juice Powder -- (6g), see note
2 tablespoons heavy cream -- to 3T, (28g to 43g)
Note: Don't have lemon juice powder? In the dough, add 2T freshly
squeezed lemon juice to the wet dough ingredients and reduce the
yogurt to 1/4C (57g) and in the glaze, add 1T lemon juice and reduce
the cream by 1T.
Note: You can substitute 1tsp lemon zest for the lemon oil.
Preheat the oven to 375F. Grease the wells of a mini scone pan.
Alternatively, lightly grease a baking sheet, or line it with parchment.
To make the dough: In a medium bowl, whisk together the dry ingredients.
Using your fingertips or a pastry blender, work the cold butter into
the dry ingredients until the mixture looks like coarse meal.
In a separate small bowl, whisk together the eggs, yogurt, vanilla
extract, and lemon oil. Add to the dry ingredients, mixing just until combined.
To make mini scones: Divide the dough evenly among the wells of the
pan, using about 3 tablespoons in each. Smooth the tops with wet fingers.
To make full-size scones: On a lightly floured work surface, pat the
dough into a 4" x 10" rectangle about 1" thick. Cut the rectangle
into four 4" x 2 1/2" rectangles, then cut each of those rectangles
in half diagonally to make eight triangular scones. Place the scones
on the prepared baking sheet, leaving 1/2" between them.
To bake: Bake the scones for 18 to 20 minutes or until lightly
browned. Remove them from the oven. If you've used a mini-scone pan,
let the scones cool in the pan for 15 minutes before using a
thin-bladed spatula to transfer them to a rack to finish cooling. If
you've baked full-size scones, let them cool right on the pan.
To make the glaze: In a small bowl, whisk together all the
ingredients until smooth. Drizzle over the cooled scones.
Storage information: Store any leftover scones, well wrapped, at room
temperature for up to three days; freeze for longer storage.
S(Internet address):
https://www.kingarthurbaking.com/recipes/lemon-scones-recipe
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Per Serving (excluding unknown items): 145 Calories; 6g Fat (36.8%
calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary
Fiber; 41mg Cholesterol; 203mg Sodium. Exchanges: 1 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2022 - 1113