Lemon Scones Recipe

All-purpose flour: The base of the scones, providing structure and texture.

Sugar: Adds sweetness to the scones.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavor of the scones.

Unsalted butter: Adds richness and flakiness to the scones.

Lemon zest: Provides a fresh, citrusy flavor.

Heavy cream: Adds moisture and richness to the dough.

Vanilla extract: Adds a subtle, sweet flavor to complement the lemon.

When cutting in the butter for your scones, make sure it is very cold. This helps create a flaky texture. Use a pastry cutter or two knives to incorporate the butter into the flour mixture until it resembles coarse crumbs. Avoid using your hands too much as the warmth can melt the butter.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but reduce the liquid in the recipe slightly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve a similar leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• lemon zest - Substitute with orange zest: Orange zest offers a different citrus flavor that can still provide a fresh, zesty note.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that adds richness and a hint of coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract gives a different but complementary flavor that can enhance the overall taste of the scones.

• To keep your lemon scones fresh, allow them to cool completely on a wire rack after baking. Once cooled, store them in an airtight container at room temperature. They will stay fresh for up to 2 days.

• For longer storage, place the cooled scones in a resealable plastic bag or wrap them individually in plastic wrap. Store them in the refrigerator for up to a week.

• If you want to freeze your lemon scones, first let them cool completely. Then, wrap each scone tightly in plastic wrap and place them in a resealable freezer bag. Label the bag with the date and freeze for up to 3 months.

• When you're ready to enjoy a frozen scone, remove it from the freezer and let it thaw at room temperature for about an hour. For a freshly baked taste, reheat the thawed scone in a preheated oven at 350°F (175°C) for 5-10 minutes.

• If you prefer to freeze the scones before baking, follow the recipe up to the point of cutting the dough into wedges. Place the unbaked wedges on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the wedges to a resealable freezer bag and store for up to 3 months.

• To bake frozen scones, preheat your oven to 400°F (200°C) and place the frozen wedges on a baking sheet. Bake for 18-25 minutes, or until golden brown and cooked through. You may need to add a few extra minutes to the baking time compared to fresh dough.

• Preheat your oven to 350°F (175°C). Place the lemon scones on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through.

• For a quick reheat, use the microwave. Place the scones on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check for warmth and add more time if needed, but be cautious not to overheat and dry them out.

• If you have an air fryer, preheat it to 300°F (150°C). Place the lemon scones in the basket and heat for 3-5 minutes. This method helps maintain their crisp exterior while warming the inside.

• For a stovetop method, use a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to ensure they don't burn.

• Toaster ovens are also a great option. Preheat to 325°F (160°C) and place the lemon scones directly on the rack or on a baking sheet. Heat for 5-7 minutes until warmed through.

• Oven: Preheat to 400°F (200°C) to bake the scones until golden brown.

• Mixing bowl: Combine the dry ingredients like flour, sugar, baking powder, and salt.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Zester: Grate the lemon to obtain fresh lemon zest.

• Whisk: Whisk together the heavy cream and vanilla extract in a separate bowl.

• Floured surface: Turn the dough out onto this surface to knead gently.

• Knife: Cut the dough into 8 wedges after patting it into a circle.

• Baking sheet: Place the wedges on this sheet for baking.

• Measuring cups: Measure out the flour, sugar, and heavy cream accurately.

• Measuring spoons: Measure out the baking powder, salt, and vanilla extract accurately.

Pre-measure ingredients: Measure out flour, sugar, and other dry ingredients the night before to save time.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough ahead of time and chill it in the fridge. This makes it easier to handle and saves time on baking day.

Preheat the oven early: Turn on your oven before you start mixing ingredients so it’s ready when you are.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quick transfer of scones.