Scones are an amazing breakfast option, simple and yet somehow decadent. In the US Pacific Northwest, they’ve become that region’s answer to the bagel as the quick breakfast of choice. In the UK, they’re best enjoyed with clotted cream and jams, and often served during high tea, or, increasingly, at brunch.
For this totally master-able scones recipe, we’ve added a lemon glaze to add just a hint of citron-y flavor.
- 2 cups all- purpose flour, plus more for dusting your work surface
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into 1/2- inch pieces
- 3/4 cup heavy cream
- 1 egg, beaten
- 1 cup powdered sugar, plus more depending on how thick you want your glaze
- 1/2 lemon juiced
- Preheat the oven to 375 degrees F. 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 1/2-inch 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.
Makes about a dozen scones, depending on how big you cut your triangles.
Serve with an assortment of jams and clotted cream.