Lemon Almond Scones
Lemon almond scones are crisp on the outside and tender in the middle. They’re packed with citrus flavor and topped with a zesty glaze and toasted almonds. These are a great option for a sunny brunch or homemade treat.
Servings: 10
Equipment
- Microplane or Zester
Ingredients
For the Scones
- 2 Cups all purpose flour
- 1 Tablespoon baking powder
- 3 Tablespoons granulated sugar
- 2 lemon zest from 2 lemons
- ½ Teaspoon salt
- ½ Cup almonds slivered
- 6 Tablespoons unsalted butter cold, cut into cubes
- 1 Cup heavy cream plus 1 tablespoon, divided
- 1 Tablespoon lemon juice fresh
- 1 Teaspoon vanilla extract
For the Lemon Glaze
- 1 Cup powdered sugar
- ½ Teaspoon lemon zest
- 1 Juice of lemon
- ½ Cup almonds toasted, slivered
Instructions
- Preheat oven to 400°F. Line a large baking sheet with Silpat and set aside.
- In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt and almonds. Quickly cut in the butter and mix until mixture resembles coarse meal, with a feel larger butter lumps.
- In a small bowl, whisk together 1 cup of heavy cream, lemon juice and vanilla extract. Pour mixture over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
- Transfer dough to a floured counter and knead dough by hand just until it forms a ball. Form scones by patting the dough into a ¾-inch thick round. Cut the scones into 8 triangles.
- Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream.
- Bake scones for 15 to 18 minutes, or until light brown, then cool on a wire rack.
- While the scones are cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Whisk until smooth.
- Drizzle glaze over the scones. Top with toasted almonds.
Notes
Use cold butter: It helps create flaky layers in the scones.
Don’t overmix: Stop stirring once the dough just comes together.
Toast the almonds: This adds extra flavor and crunch to the topping.
Drizzle when cool: Let the scones cool before glazing to avoid melting it off.
Don’t overmix: Stop stirring once the dough just comes together.
Toast the almonds: This adds extra flavor and crunch to the topping.
Drizzle when cool: Let the scones cool before glazing to avoid melting it off.
Nutrition
Calories: 383kcal | Carbohydrates: 40g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 255mg | Potassium: 145mg | Fiber: 3g | Sugar: 17g | Vitamin A: 560IU | Vitamin C: 4mg | Calcium: 131mg | Iron: 2mg
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