Lemon Scones

Soft and fluffy Lemon Ricotta Scones! Perfect for breakfast. Notes: Scones may be frozen, without the glaze, for 2 months. Store in an airtight container in the freezer.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.

Step 2

In a large bowl mix together flour, salt, baking powder, baking soda, sugar and lemon zest.

Step 3

Cut the butter into small cubes then quickly work it into the mixture (using two forks or a pastry cutter) until lit resembles a coarse meal.

Step 4

In a small bowl whisk together the egg, lemon juice and lemon extract (if using), then add to flour and butter mixture. Use a fork to stir everything together until just moistened. Don't worry if it looks clumpy at this point!

Step 5

Pour the shaggy dough out onto a clean, lightly floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.

Step 6

Lightly brush each scone with the egg wash, then sprinkle the top of each scone with sugar.

Step 7

Bake for 18-20 minutes, or until the tops are lightly golden brown.

Step 8

Cool for 10 minutes on the baking sheet. In the meantime, make your glaze.

Step 9

In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.

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