Perfect Lemon Scones
The perfect lemon scone has a slight crunch, a soft plush interior, a pronounced lemon aroma, and a kick-ass tangy lemon glaze!
For lemon scones I recommend using regular lemons. This is one case where I don’t recommend mellow Meyer lemons. Meyer lemons are amazing for some recipes like lemon curd, lemon pudding, or lemon bars. But they have a very thin peel, and aren’t the best for baked goods where I want to utilize lots of lemon oil packed zest for flavor.
- 1/2 cup granulated sugar
- zest from one lemon, peeled with a serrated vegetable peeler (you want the yellow part, not the bitter white pith.), See my post on How to Make Lemon Sugar for details.
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp coarse salt
- 1/2 cup cold butter
- 1 cup heavy cream
- 1 tsp vanilla or almond extract
- 1 1/2 cups confectioner's sugar
- lemon juice