Lemon Scones

No need to go to a bakery to enjoy these perfect lemon scones.

These are simple ingredients, very minimal work, and you will have a perfect, bakery-level scone ready in absolutely no time. You’ll never want to go back to the store-bought version ever again.

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Ingredients

SCONES

  • 1-1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 6 tablespoons butter, cubed, & softened
  • 1 large egg
  • 6 ounces Greek yogurt
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

GLAZE

  • 1 cup powdered sugar, sifted
  • 2 tablespoons milk
  • 1 tablespoon lemon zest

Instructions

  1. Preheat oven to 350ºF. For the scones, combine flour, sugar, salt, and baking powder in a large mixing bowl. Add in butter. Work in butter until it resembles coarse crumbs. Add in egg, yogurt, lemon juice, and lemon zest. Combine completely until it is sort of sticky.
  2. On a large baking sheet with parchment or a silicone mat, shape dough into a large rectangle, about 9×7-inches and 1/2-inch thick. Use your hands to pat dough, it will be very sticky. Sprinkle with flour to make it more workable.
  3. Use a large knife, slice dough in half vertically, then cut into halves again (vertically), creating 4 larger rectangles. Slice dough horizontally once through the center, now having 8 rectangles. Cut each rectangle in half to make 2 triangles, leaving you a total of 16 triangles.
  4. Separate them on the baking sheet, using a little extra flour if needed to keep them from sticking. Bake in preheated oven for 35-40 minutes. Remove and cool completely before glazing.
  5. For the glaze, whisk together the powdered sugar, milk, and lemon zest. Spoon glaze over each cooled scone, allow to set about 15 minutes before serving. Store in an airtight container for up to 4 days.

Lemon Scones

Preheat oven to 350ºF. For the scones, combine flour, sugar, salt, and baking powder in a large mixing bowl. Add in butter. Work in butter until it resembles coarse crumbs.

Add in egg, yogurt, lemon juice, and lemon zest. Combine completely until it is sort of sticky.

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On a large baking sheet with parchment or a silicone mat, shape dough into a large rectangle, about 9×7-inches and 1/2-inch thick. Use your hands to pat dough, it will be very sticky. Sprinkle with flour to make it more workable.

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Using a large knife, slice dough in half vertically.

Then cut into halves again (vertically), creating 4 larger rectangles.

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Slice dough horizontally once through the center, now having 8 rectangles.

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Cut each rectangle in half to make 2 triangles in each rectangle, leaving you a total of 16 triangles.

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Separate them on the baking sheet, using a little extra flour if needed to keep them from sticking.

Bake in preheated oven for 35-40 minutes. Remove and cool completely before glazing.

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Bake in preheated oven for 35-40 minutes. Remove and cool completely before glazing.

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Enjoy! Store in an airtight container for up to 4 days.

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