Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- Zest of 1 large lemon
- 2/3 cup milk (or plant-based milk)
- 1 large egg
- 1 teaspoon vanilla extract
- Optional glaze: 1/2 cup powdered sugar + 1–2 teaspoons lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the chilled butter into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Leave small pea-sized pieces for flakiness.
- Stir in the lemon zest until evenly distributed.
- In a separate bowl, whisk together milk, egg, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the flour mixture, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
- Turn the dough onto a lightly floured surface and knead gently 2–3 times. Pat into a 1-inch thick circle.
- Cut the dough into triangles or circles and place them on the prepared baking sheet, spacing slightly apart.
- Bake for 15–18 minutes, or until lightly golden and firm to the touch.
- Optional: While baking, mix powdered sugar with lemon juice to make a glaze. Adjust consistency as needed.
- Drizzle the glaze over slightly cooled scones before serving.
Notes
Handle the dough gently for tender scones.
Customize with berries, nuts, or poppy seeds if desired.
Scones are best enjoyed fresh but can be stored for 1–2 days in an airtight container or frozen for longer storage.
- Prep Time: 15
- Cook Time: 18