Ina Garten Lemon Scones Recipe
The secret to soft, buttery scones? Cold butter and a light touch!na Garten’s recipe makes scones that are delicate, golden, and full of citrus aroma. They have just the right texture: crumbly at the edges with a soft, rich center.The fresh lemon zest does all the work here, so don’t skimp on it. I use a microplane to get the finest texture!Brushing the tops with cream before they hit the oven gives them a beautiful golden crust without drying them out.Once they’re out of the oven, that lemon glaze is what pulls everything together. I make mine slightly thicker for a nice drizzle that really sticks!
Ingredients
- 2 cups All-Purpose Flour
- 1/3 cup Granulated Sugar
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Cold Unsalted Butter cubed
- 1/2 cup Sour Cream
- 1 Large Egg
- Zest of 2 Lemons
- 2 tbsp Lemon Juice
- 1/2 cup Powdered Sugar for glaze
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt.
- Add in the cold, cubed butter and mix until the mixture resembles coarse crumbs.
- In another bowl, whisk together sour cream, egg, lemon zest, and lemon juice.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Transfer the dough to a lightly floured surface and knead gently until it comes together.
- Pat the dough into a circle about 1 inch thick, and use a knife to divide into 8 wedges.
- Bake for 15-20 minutes or until golden brown.
- Cool on a wire rack and drizzle with a glaze made from lemon juice and powdered sugar.
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