Glazed Lemon Scones Recipes

Steps:

• Scones: Preheat oven to 350 degrees with rack in center.
• In a mixer fitted with the paddle attachment, beat together flour, granulated sugar, baking powder, baking soda, salt, crystallized ginger, ground ginger, and lemon zest. Add butter; beat on low speed until butter is somewhat broken down with some visible pieces remaining, about 30 seconds.
• In a liquid-measuring cup, whisk together buttermilk, cream, egg, and grated ginger. With mixer on low, add buttermilk mixture and beat until dough just comes together, 20 to 30 seconds (there will still be some flour mixture at bottom of bowl).
• Remove bowl from mixer. Using your hands, gather and lift dough, turning it over in the bowl, until remaining flour mixture has been incorporated into dough.
• Turn dough out onto a lightly floured surface and gently roll out 1 inch thick. Using a 2 1/2-inch round cutter, cut out 10 rounds, rerolling scraps as necessary. Transfer to a parchment-lined baking sheet, spacing about 2 inches apart.
• Bake until light golden brown, 30 to 35 minutes. Transfer sheet to a wire rack; let cool 10 minutes.
• Lemon Glaze: In a small bowl, whisk together confectioners' sugar and enough lemon juice to make a smooth, thick, pourable glaze. Brush glaze over warm scones and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
• Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
• Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
• While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
• Drizzle glaze over warm scones.

Steps:

• Preheat the oven to 400 degrees F.
• Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
• Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
• You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Steps:

• Heat the oven to 400°F
• Grease a large, heavy baking sheet (preferably not a dark one) and set it aside.
• Sift the flour, sugar, baking powder, and salt into a large mixing bowl.
• Add the lemon zest and toss the mixture with your hands.
• Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
• Make a well in the center of the dry ingredients.
• Pour in the cream, the yolk, and the vanilla extract and use a fork to blend the liquids within the well.
• Then use a wooden spoon to combine all the ingredients, just until the dough holds together.
• Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball.
• Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges.
• Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them.
• Brush the tops lightly with cream.
• Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes.
• Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
• While the scones continue to cool, make the glaze.
• Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth.
• If necessary, you can thin the glaze with water, stirring in no more than 1/2 teaspoon at a time.
• When the scones have cooled for another 10 minutes, drizzle each one generously with glaze.

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
• In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
• Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.

Steps:

• Preheat oven to 400°.
• In a big bowl, combine the flour, sugar, baking powder, and salt; cut in the butter using a pastry blender until mixture resembles coarse crumbs; stir in lemon zest and blend.
• In another bowl, whisk egg, milk, and lemon juice; pour into flour mixture; mix until blended and moistened and a soft dough is formed.
• Place dough on a floured work surface; knead 15-20 times and roll into a circle ¾-inch thick.
• Place on baking sheet; score into 8-12 wedges with the point of a sharp knife.
• Bake for 15 minutes or until golden brown; cool slightly on wire rack; cut into wedges as marked and serve warm.
• The glaze: in a small bowl, mix together powdered sugar and lemon juice; add in desired amount of food coloring (if using); drizzle over warm scones; sprinkle with lemon zest and almonds.