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Martha Stewart Lemon Scones Recipe

Martha Stewart Lemon Scones Recipe

Are you craving a delicious breakfast treat? Martha Stewart Lemon Scones Recipe is perfect for you.
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Course Dessert

Equipment

  • 2 large mixing bowls
  • Measuring cups and spoons
  • A pastry cutter or fork
  • A baking sheet and parchment paper
  • A sharp knife
  • A zester
  • Cooling rack

Ingredients
  

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cubed
  • 2 large eggs
  • 1/2 cup heavy cream
  • 2 tablespoons lemon zest about 2 lemons
  • 1 tablespoon fresh lemon juice
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Line a baking sheet with parchment paper.
  • This prevents sticking and ensures even baking.
  • Set it aside while you mix ingredients.
  • Combine flour, sugar, baking powder, and salt.
  • Whisk them together in a large bowl.
  • Make sure there are no lumps remaining.
  • This creates the perfect scone base.
  • Add cold, cubed butter to the flour mixture.
  • Use a pastry cutter or fork here.
  • Work until the mixture looks like coarse crumbs.
  • Small butter pieces create flaky, tender scones.
  • Whisk eggs, heavy cream, lemon zest, and juice.
  • Beat them together in a separate bowl.
  • The mixture should be smooth and yellow.
  • The lemon aroma will smell wonderful already.
  • Pour wet ingredients into the dry mixture.
  • Stir gently until just combined together.
  • Don't overmix or scones become tough.
  • The dough should be slightly sticky.
  • Turn dough onto a floured surface carefully.
  • Pat it into a circle about 1 inch thick.
  • Cut into 8 equal wedges using a knife.
  • Place wedges on your prepared baking sheet.
  • Bake for 15-18 minutes until golden brown.
  • The tops should be lightly colored.
  • The bottoms should feel firm when touched.
  • Let them cool for 5 minutes.
  • Mix powdered sugar, lemon juice, and zest.
  • Stir until smooth and pourable consistency.
  • Drizzle generously over cooled scones.
  • Let glaze set for a few minutes.

Notes

  • Use cold butter straight from the refrigerator.
  • This creates flaky layers in your scones.
  • Don't skip the lemon zest at all.
  • It adds the most intense lemon flavor.
  • Mix the dough gently and avoid overworking.
  • Overmixing makes scones dense and heavy.
  • Fresh lemon juice tastes better than bottled.
  • Serve scones warm for the best experience.
  • Store leftovers in an airtight container overnight.
  • Reheat briefly in the oven before serving.
Keyword Martha Stewart Lemon Scones Recipe