Lemon Almond Scones
5:00 AM
I love lemons. The bright color and that citrus smell... they're so invigorating and refreshing, especially this time of year. This recipe is just the thing to get your house smelling all lemony-fresh (without cleaning!) and still a little bit comfort food (because we still need that in February).
I've been so excited to share this recipe with you: Lemon Almond Scones! I'll be honest - scones were never really my favorite. They always sound good, and I've had a few good ones here and there, but typically, they've always just been tough, dry, and generally disappointing. These are different. They were tender and flaky and not at all dry, with just the right balance between the almond and the lemon.
I've been so excited to share this recipe with you: Lemon Almond Scones! I'll be honest - scones were never really my favorite. They always sound good, and I've had a few good ones here and there, but typically, they've always just been tough, dry, and generally disappointing. These are different. They were tender and flaky and not at all dry, with just the right balance between the almond and the lemon.
Lemon Almond Scones
- 1/4 c. sugar
- 2 Tbsp fresh lemon zest
- 1 3/4 c. flour
- 1/3 c. ground almonds
- 1 Tbsp Roasted lemon zest
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 c. cold butter, cut into cubes
- 1/2 c. whole milk
- 1/4 tsp almond extract
Glaze
- 1/2 c. powdered sugar
- 1 Tbsp. fresh lemon juice
- 1/4 - 1/2 tsp fresh lemon zest
Preheat your oven to 400 degrees F. Line a baking sheet with a silicon baking mat or parchment paper.
Combine flour, ground almonds, roasted lemon zest, baking powder, baking soda, and salt in a large mixing bowl. Set aside. In a blender or food processor, pulse the fresh lemon zest and the sugar. Mix into the dry ingredients.
Cut the butter into the dry mixture until it resembles coarse meal. There will be chunks of butter throughout. Gently mix in whole milk and almond extract, being careful not to over-mix.
Turn onto a lightly floured surface. Form dough into a ball and then pat down to a disk about 1 inch thick. Cut into 8 triangles. Place onto prepared baking sheet.
Bake for 15-18 minutes, until lightly browned. Remove to a cooling rack and allow to cool completely. Meanwhile, make the glaze.
Glaze
In a small bowl, mix the lemon juice and powdered sugar. Mix until there are no lumps remaining. Stir in the lemon zest.
Drizzle over the cooled scones and allow to set a minute or two.
![Facebook_F[1]](http://farm8.staticflickr.com/7175/6426658719_cd31bb8b47_s.jpg)
Posts
0 comments