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Author Notes: Tart and sweet, these scones are perfect for a lazy, Sunday summer brunch. —Jim Kennedy
cups AP flour
tablespoons cane sugar
tablespoon baking powder
teaspoon sea salt
tablespoons unsalted butter, chilled
lemons, zested and juiced
cup powdered sugar
- Macerate dried fruit in lemon juice for 2 hours. Reserve liquid. Pat fruit dry with a paper towel, let dry on baking sheet overnight.
- Preheat oven to 400 degrees
- Whisk egg in small bowl, add to buttermilk. Add half the reserved lemon juice.
- In a large mixing bowl, add the dry ingredients including the zest of one lemon. Whisk to combine. Place contents in food processor.
- Remove butter from refrigerator, cut into 5 pieces, place in flour mixture. Process for 30 seconds. Pour mixture back into large mixing bowl.
- With tips of fingers, squeeze any remaining large pieces of butter.
- Add wet ingredients. Stir until just combined.
- Turn out dough onto well floured board. Roll out to 1" thick. Trim ends to create large square/rectangle. Cut and subdivide into triangles. Place on baking sheet with parchment or Silpat. Brush with melted butter.
- Bake for 20-25 minutes or until brown at the edges.
- Cool on baking sheet
- Add remaining lemon juice to 1/4 cup powdered sugar. Brush on top of scones. Optional: use the remaining lemon zest to top.
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