Incredible desserts should cap off amazing meals, and these Vanilla Scones with Lemon Glaze do that deliciously. Slightly sweet, perfectly flakey, and that lemon glaze is next level!
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Vanilla Scones with Lemon Glaze:
These scones are very easy to make. We use the usual suspects to get started: flour, baking powder and salt. Then we add cold butter grated with a cheese grater and then use our fingers to form a grainy dough. Then add minimal sugar, buttermilk (or milk or cream) an egg and vanilla and combine that into a solid dough ball. Then we press that dough ball into a flat circle about 3/4′ -1″ thick. Cut into eight triangles and bake!
The Glaze:
The glaze is a simple: whisk together powdered sugar, lemon zest and lemon juice and drizzle on top of scones. That’s it!
Top with Macerated Berries or Blueberry Compote:
I love to top these scones with Macerated Berries and Whipped Cream…
….or top with Blueberry Compote!
What you need: a baking sheet, a cheese grater, a microplane and parchment paper. Top with Blueberry Compote or Macerated Berries!
Perfectly flakey vanilla scones with a tangy lemon glaze!
Course:
Brunch, Dessert
Keyword:
dessert scones, lemon glaze, vanilla scones
Servings: 8 servings
The Scones:
-
2
cups
all purpose flour -
2 1/2
teaspoons
baking powder -
1/2
teaspoon
kosher salt or sea salt -
4
tablespoons
cold butter, grated with a cheese grater -
1
large
egg -
1/2-2/3
cup
buttermilk, milk or cream (I like buttermilk best) -
2
teaspoons
vanilla paste or extract
The Lemon Glaze:
-
1
cup
powdered sugar - Zest one lemon, juice of half to one lemon
-
1/2
teaspoon
vanilla paste or extract
The Scones:
-
Preheat oven to 400 degrees and place oven rack in center position. Place parchment paper on a baking sheet and set aside.
-
In a bowl, use a whisk to mix flour, baking soda and salt together. Use a cheese grater to grate butter into the bowl, then use your fingers to press butter into the flour until you create a grainy course meal.
-
In a separate bowl use a whisk to mix egg, 1/2 cup buttermilk (or milk or cream) and vanilla together. Pour into bowl with dry ingredients and use your hands to form a dough ball. Dough should be slightly sticky, if it’s too dry add more buttermilk, one tablespoon at a time until desired consistency is achieved. Scatter flour onto counter surface and turn dough ball onto counter. If needed knead some more and then flatten the ball with your hands to form a flat circle about 3/4″-1″ thick (basically the shape of a round cake pan).
-
Use a knife to cut the dough into eight even triangles. Place on parchment covered cooking sheet and place in the oven. Bake for 9-11 minutes. Remove and allow to cool a bit.
The Lemon Glaze:
-
Place powdered sugar in a bowl, Use a microplane to zest lemon and add to bowl. Juice the lemon and add one tablespoon at a time, whisking between additions. You want the glaze to be thick enough that it won’t run off the scones but also pourable. Pour over scones and serve as is, or top with berries or blueberry compote.
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