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Baked Goods

Simple Scones with Lemon Glaze
If you choose not to make a glaze but still want a shiny finish, brush scones with a beaten egg in Step 6 just before baking. To freeze unbaked scones, make the dough through Step 5, then transfer triangles to a parchment-lined baking sheet. Cover with plastic wrap and freeze until fully frozen. Transfer to a resealable plastic bag and freeze for up to 1 month. Bake frozen scones as directed, adding 3 to 5 minutes to the baking time.
6 Tbsp. unsalted butter, chilled
2 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 cup plus 1 Tbsp. whole milk, chilled
1/2 cup confectioners' sugar
1 tsp. zest and 1 Tbsp. juice from 1 lemon
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Simple Scones with Lemon Glaze

Simple Scones with Lemon Glaze

Simple Scones with Lemon Glaze
  • Servings:Makes 8 scones
  • Prep Time:10 minutes
  • Cook Time:20 minutes
1. Place a rack in the upper-middle of oven and heat to 425 degrees.
2. Over a small plate, grate chilled butter on the large holes of a box grater. Freeze plate of shredded butter for 15 minutes.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a rubber spatula, toss frozen shredded butter with flour mixture until thoroughly coated.
4. Fold milk into flour-butter mixture and stir just until dough comes together into a shaggy ball.
5. Transfer dough to a lightly floured counter and, using floured hands, pat into a 3/4"-thick square. Cut square into quarters, then cut each quarter in half diagonally to make 8 triangle-shaped pieces.
6. Transfer scones to a parchment-lined baking sheet and bake until light golden brown, about 20 minutes. Transfer baking sheet to a wire rack and let cool for 10 minutes.
7. For the glaze: Whisk confectioners' sugar with lemon zest and juice until smooth. Brush glaze evenly over scones and let cool completely before serving.
Source: Hannaford fresh Magazine, May - June 2017