I had some leftover heavy cream and my go-to way to use it up is to make scones. I also had a lemon and thought it would be perfect to whip up a batch of glazed lemon scones. It’s been a bit of challenge to use up everything I have in my house before going shopping – but it’s good to reduce waste.
These scones were amazing – I had to fight my family off to get a picture of them before they were gone. The lemon was perfect and the scones were flaky and buttery. My glaze was a little thin and next time I make it, I’ll go thicker.
2 cups flour
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt
2 Tbsp lemon zest
6 Tbsp unsalted butter, chilled and cut into small pieces
1 cup heavy cream
1 cup powdered sugar
2-4 Tbsp lemon juice
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
In a large bowl, combine the flour, baking powder, sugar, salt and lemon zest. Add in the butter and cut in with a pastry knife until the mixture turns into coarse crumbs. Add in the heavy cream and mix until just combined into dough.
Roll out on a lightly floured surface and form into a 1/2 inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
Bake for 13 to 16 minutes until they are lightly golden brown and cooked through. Allow to completely cool. Make the glaze together in a small bowl and drizzle over the tops of the scones.
Source: Belly Full