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PURE LEAF TEA PAIRINGS: Lemon Glazed Scones

PURE LEAF TEA PAIRINGS: Lemon Glazed Scones

Celebrate Spring with refreshing Pure Leaf Raspberry Tea and a terrifically tart Lemon Glazed Scone.




Bite Me Bit

"...you have the emotional maturity of a blueberry scone."

-Giles, Buffy the Vampire Slayer

Ingredients

Lemon Scone

2 cups flour
1/3 cup sugar
2 tsp baking powder
½ tsp kosher salt
¼ tsp baking soda
½ cup cold butter, cubed
1/3 cup heavy cream
¼ cup sour cream
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 egg yolk
½ tsp vanilla extract
1 tbsp heavy cream, to brush on dough

Lemon Glaze

1 cup icing sugar
2 tbsp fresh lemon juice
1 tbsp melted butter

Directions

1) For the scones, preheat oven to 400ºF. Line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Cut in butter with your fingers until pea-sized crumbs. In a small bowl, whisk heavy cream, sour cream, lemon juice, lemon zest, egg yolk and vanilla extract. Add to flour mixture and stir until moistened. Dump onto a lightly floured surface, knead the dough 5-6 times, careful not to overwork. Pat dough into an 8-inch circle and brush with 1 tbsp heavy cream. Cut into 8 wedges and place on prepared baking sheet. Bake 14-15 minutes, until tops are golden.

2) For the glaze, in a medium bowl, whisk icing sugar, lemon juice and melted butter. Drizzle over cooled scones.

Yield: 8 scones

Don't forget to stock up on Pure Leaf Raspberry Tea!

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