Lemon Scones

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 lemons zested
• 1/4 teaspoon kosher salt
• 1 teaspoon baking powder
• 3/4 cup unsalted butter cold, cubed
• 2 large eggs
• 1/4 cup heavy cream
• 3 tablespoons lemon juice
• Heavy cream for finishing
• White sparkling sugar for finishing

Instructions

1. 1

   Zest the lemons into the granulated sugar and set aside to enhance the lemon flavor.

2. 2

   In a stand mixer bowl, combine flour, lemon sugar, salt, and baking powder. Mix on low to combine.

3. 3

   Add the cold, cubed butter and mix on low until the mixture is crumbly and resembles damp sand with no visible butter pieces.

4. 4

   In a separate bowl, whisk together eggs and heavy cream until smooth. Stir in lemon juice before adding to the dough.

5. 5

   With the mixer on low, gradually pour in the cream mixture and mix until just incorporated. Avoid overmixing.

6. 6

   Transfer the dough onto plastic wrap, shape into a disk, wrap it tightly, and refrigerate for 2 hours.

7. 7

   Roll or press the dough to ½ inch thickness. Cut into desired shapes: either square and triangles for uniformity or rustic triangles by pressing into a circle.

8. 8

   Place the scones on a parchment-lined baking sheet, wrap in plastic wrap, and freeze for at least 1 hour or overnight.

9. 9

   Preheat the oven to 325°F convection or 350°F conventional.

10. 10

    Brush the frozen scones with heavy cream and sprinkle with sparkling sugar before baking, working in batches to prevent the cream from freezing before applying sugar.

11. 11

    Bake for 20 to 25 minutes, checking at 20 minutes, until edges are golden and centers feel just set. Allow to cool completely on the sheet.