Lemon Buttermilk Scones

• Vegetarian

• Produce

  • 2 Lemons, zest of

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1 tbsp Corn syrup, light
  • 2 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 1/2 cups Confectioners' sugar
  • 1/2 tsp Salt
  • 1 pinch Salt
  • 1/3 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 cup Buttermilk
  • 1 tbsp Milk

Found on jocooks.com

Description

Directions

• Preheat the oven to 400 F degrees.
• In a large bowl combine the flour, sugar, baking powder, salt and lemon zest. Whisk to combine everything.
• In a small bowl whisk the egg yolk, buttermilk and vanilla extract together.
• Add the butter to the flour bowl, and using a pastry blender, cut in the butter to make small pieces pea sized.
• Add the buttermilk mixture to the flour mixture and stir until the dough pulls together. Lightly flour a work surface and dust your hands with flour.
• Transfer the dough to the work surface and knead it gently about 5 time. Shape the dough into a ball, then flatten it into a disk thats about 3/4 of an inch thick and about 8 inches in diameter.
• Cut the disk into 8 wedges of equal size. Place the wedges onto a baking sheet.
• Bake them for about 20 minutes or until golden. Transfer the scones to a cooling rack.
• To make the lemon glaze, add the confectioners sugar to a bowl. Add the corn syrup, milk, lemon juice, pinch of salt and start whisking until smooth. Add more milk until the glaze is runny but still thick.
• While the scones are cooling drizzle them generously with the glaze then garnish with more lemon zest.

Nutrition