Lemon Macadamia Scones

• Vegetarian

• Produce

  • 2 1/3 tbsp Lemon, zest

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/3 cup Lemon juice

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 3/4 cup Flour
  • 1 cup Powdered sugar
  • 3/4 tsp Salt
  • 1/3 cup Sugar
  • 3 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Macadamia nuts

• Dairy

  • 9/16 cup Butter
  • 1/3 Milk
  • 5 tsp Milk

Found on realhousemoms.com

Description

Ingredients

• For the scones
• 2 ¾ cup flour
• 1/3 cup sugar
• ¾ teaspoon salt
• 1 tablespoon baking powder
• ½ cup cold butter
• 2 tablespoons lemon zest
• 2 large eggs
• 2 teaspoon vanilla extract
• 1/3 milk
• 1/3 cup lemon juice
• 1/2 cup chopped macadamia nuts
• 2 teaspoons milk
• For the glaze:
• 1 tablespoon melted butter
• 1 cup powdered sugar
• 1-2 tablespoon milk
• 1 teaspoon vanilla
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest

Directions

• In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Cut in cold butter with a fork and a pastry knife until it is incorporated. Stir in nuts. In a separate bowl, combine eggs, vanilla, lemon zest, lemon juice and milk. Add liquid ingredients to dry ingredients and stir just until dough is moistened. Line a baking sheet with parchment paper. Sprinkle with flour. Place dough on floured paper and divide it in half. Pat each half into a 6” circle (about ¾ in thick). Brush each round with a teaspoon of milk. Using a warm knife, slice each circle into 6 wedges. Carefully pull each wedge so that there is about ½” space between them. Place the pan in the freezer for 30 minutes. Preheat oven to 425. Bake scones for 20-25 minutes or until they are golden brown. Remove and cool for a few minutes before covering in glaze.
• To make the glaze, stir together all the ingredients until smooth. Spoon glaze over slightly warm scones. Let set.