GLAZED LEMON TEA SCONES
Cream scones flavored with lemon zest and tea, then garnished with a lemon drizzle.
Provided by Liz Berg
Categories 120+ Brunch Recipes
Time 45m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350º. Line a baking sheet with parchment and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda. Cut butter into cubes and using a pastry blender, two knives or your fingers, incorporated the butter until it's the size of small peas.
- Wet the tea bag (use a second for a more pronounced tea flavor). Squeeze the tea bag into the buttermilk, being careful not to break the bag.
- Stir the tea infused buttermilk, vanilla and lemon zest into the flour mixture until a dough forms. You do not want to over-work the dough.
- On a lightly floured surface, pat or gently roll the dough into an 8-inch circle and place onto the parchment lined baking sheet. Cut the round into 8 wedges and separate them slightly. Sprinkle with sugar if desired.
- Bake for 20-25 minutes.
- Remove from oven and let cool. To make drizzle, place the powdered sugar into a medium bowl. Whisk in the melted butter and milk. Drizzle over cooled scones. Sprinkle with lemon zest if desired.
Nutrition Facts : Calories 339 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 scone, Sodium 431 grams sodium, Sugar 23 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
AMAZING LEMON SCONES
These are so delicious they just melt in your mouth! They have a bakery back home that has these amazing lemon scones that I was addicted to. Through much trial and error I think I've got them!
Provided by ANGELSTAR
Categories Bread Quick Bread Recipes Scone Recipes
Time 55m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 61.9 g, Cholesterol 54 mg, Fat 20.6 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 12.9 g, Sodium 487.9 mg, Sugar 32.2 g
GLAZED LEMON SCONES
Source: Family Fun Magazine "Light and lemony, these biscuit-like cakes will make a refreshing addition to any Easter brunch menu. Plus, they're a fun and easy pastry for kids to help prepare, particularly when it comes time to pat and slice the dough and drizzle on the glaze."
Provided by Mom2Rose
Categories Scones
Time 26m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 14
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.
SUGAR AND SPICE! GLAZED LEMON TEA SCONES
Delightful light and lemony glazed scones with just a hint of spice! These are even more delicious when split and spread with lemon curd - and maybe a dollop of cream for good measure! These would be wonderful when served for afternoon tea, or make a batch up for a spring picnic. This recipe was on a set of recipe cards that a kind friend sent to me from the States, and I adapted them slightly to my own taste. If you are unable to source mixed spice, I have a recipe for mixed spice on zaar: Recipe #266688
Provided by French Tart
Categories Scones
Time 30m
Yield 8 Glazed Lemon Scones, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/400°F Grease a large, heavy baking sheet.
- Sift the flour, sugar, baking powder, cream of tartar, mixed spice and salt into a large mixing bowl. Add the lemon zest and lightly mix with your hands.
- Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
- Make a well in the centre of the dry ingredients and add the cream and the beaten egg; mix with a knife; then using a wooden spoon, combine all the ingredients together, just until the dough holds together.
- Scrape the dough onto a floured surface and using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 1 inch thick, then using a pastry (biscuit or cookie) cutter, cut out 8 rounds, for 8 scones. Transfer the scones to the baking sheet, leaving plenty of space between them. Brush the tops lightly with extra cream.
- Bake the scones in the centre of the oven until golden brown, about 15 to 20 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 more lemon juice, stirring in a 1/2 teaspoon at a time. When the scones have cooled for another 5 to 10 minutes, drizzle each one generously with the lemon glaze.
- Serve them with butter, cream or lemon curd for a tea-time treat!
Nutrition Facts : Calories 381.7, Fat 19.1, SaturatedFat 11.6, Cholesterol 87.6, Sodium 105, Carbohydrate 48.6, Fiber 0.8, Sugar 23.2, Protein 4.8
BLUEBERRY SCONES WITH LEMON GLAZE
Provided by Tyler Florence
Time 40m
Yield 8 scones
Number Of Ingredients 11
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.
GLAZED LEMON-CRANBERRY MINI TEA BREADS
Make and share this Glazed Lemon-Cranberry Mini Tea Breads recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 55m
Yield 4 mini-loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Butter four mini-loaf pans that measure about 5 1/2 by 3 1/2 by 2 inches.
- Sift flour, baking powder and salt into a medium bowl. Set aside.
- In a small bowl, stir together cranberries and 1 tbsp of sugar. Set aside.
- In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest, and remaining 1 cup sugar until smooth and lightened slightly in color, about 1 minute.
- Beat in eggs until smoothly blended, about 1 minute. On low speed, mix in half the flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until it's incorporated. Use a large spoon to sir in cranberries.
- Divide batter evenly among the four pans. Place the pans on a cookie sheet for easy placement and removal from oven. Bake until tops are golden, edges are light brown, and a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a rack for 10 minutes.
- Prepare the glaze. In a small saucepan over low-medium heat, stir together sugar and lemon juice until sugar dissolves, about 5 minutes. Using a toothpick to poke 5 holes in each of the slightly cooled loaves. Spoon about 3 tbsp of glaze over each loaf. Cool loaves completely in their pans.
- The loaves can be wrapped tightly in platic wrap and stored at room temperature for up to three days or frozen for up to one month.
Nutrition Facts : Calories 661.9, Fat 20.6, SaturatedFat 12, Cholesterol 153.1, Sodium 288.6, Carbohydrate 112.1, Fiber 2.5, Sugar 73.2, Protein 9.4
GLAZED LEMON SCONES
Make and share this Glazed Lemon Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Scones
Time 45m
Yield 8 to 12 scones
Number Of Ingredients 14
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.
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