2 cups all-purpose flour, plus more for dusting
½ cup sugar
2 tsp. baking powder
¼ tsp. salt
6 tbsp. unsalted butter, cut into ½-in. pieces
¾ cup heavy cream
1 egg, beaten
For the glaze:
Powdered sugar, about 1 cup
1/2 lemon, juiced
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
In the bowl of a food processor, pulse together the flour, sugar, baking powder, salt and butter until the mixture resembles a coarse meal. Add the egg and slowly add in the cream until the mixture comes together.
On a lightly floured counter top, roll out the dough to about ½-in. thick. Cut the dough into triangles and put on the prepared baking sheet.
Bake for 18 to 20 minutes, or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.
For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Drizzle the glaze over the scones
½ cup sugar
2 tsp. baking powder
¼ tsp. salt
6 tbsp. unsalted butter, cut into ½-in. pieces
¾ cup heavy cream
1 egg, beaten
For the glaze:
Powdered sugar, about 1 cup
1/2 lemon, juiced
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
In the bowl of a food processor, pulse together the flour, sugar, baking powder, salt and butter until the mixture resembles a coarse meal. Add the egg and slowly add in the cream until the mixture comes together.
On a lightly floured counter top, roll out the dough to about ½-in. thick. Cut the dough into triangles and put on the prepared baking sheet.
Bake for 18 to 20 minutes, or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.
For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Drizzle the glaze over the scones
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