Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Ensure all dry ingredients are well combined.
- Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for flaky scones.
- In a separate small bowl, whisk together the beaten egg, cold buttermilk, and 2 tablespoons of fresh lemon juice.
- Pour the wet ingredients into the dry ingredients. Add the lemon zest. Stir with a fork or rubber spatula until just combined. Be careful not to overmix, as this can lead to tough scones. The dough will be shaggy and a bit sticky.
- Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times, just enough to bring it together. Do not overwork the dough.
- Pat the dough into a 3/4-inch thick round (approximately 7-8 inches in diameter).
- Using a sharp knife or a round cookie cutter (about 2.5 inches), cut the dough into 8 wedges or rounds. For wedges, cut the round into quarters, then each quarter in half.
- Place the scones on the prepared baking sheet, leaving about an inch between them.
- Bake for 15-18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
- While the scones are baking, prepare the optional lemon glaze. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth. Add more juice if needed to reach a drizzling consistency.
- Once the scones are baked, transfer them to a wire rack to cool slightly.
- Drizzle the warm scones with the lemon glaze, if using. Serve warm or at room temperature.
Cooking Tips and Variations
For the flakiest scones, ensure all your wet ingredients are very cold, especially the buttermilk. Cold ingredients prevent the butter from melting too quickly before baking, which creates steam and results in a light, airy texture. You can even chill your flour for 15-20 minutes before starting. When cutting in the butter, resist the urge to overwork it; small pieces of butter are key. Overmixing the dough is the enemy of tender scones; mix only until the ingredients are just combined. A shaggy dough is a happy dough.
To vary this recipe, consider adding 1/2 cup of fresh blueberries or cranberries to the dough along with the lemon zest for an added burst of fruitiness and color. For a richer flavor, you can replace a portion of the buttermilk with heavy cream. If you prefer a less sweet scone, you can reduce the granulated sugar by a tablespoon or two, or omit the glaze entirely. For a different citrus twist, try substituting lime or orange zest and juice for the lemon. A sprinkle of coarse sugar on top before baking can also add a delightful crunch and sparkle to the finished scones. You can also experiment with adding a pinch of ground cardamom or poppy seeds to the dry ingredients for an aromatic variation.
Storage and Reheating
Leftover scones are best stored in an airtight container at room temperature for up to 2-3 days. If the weather is particularly warm or humid, or if they are glazed, they can be stored in the refrigerator for up to 4-5 days, though refrigeration may slightly alter their texture, making them a little denser. For longer storage, unglazed scones can be frozen for up to 3 months. To freeze, place cooled scones in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container.
To reheat, if stored at room temperature, you can simply warm them in a toaster oven or microwave for 15-30 seconds until just heated through. For refrigerated scones, it’s best to warm them in a preheated oven at 300°F (150°C) for about 5-7 minutes, or until warmed through and slightly crisp on the outside. If reheating from frozen, allow the scones to thaw at room temperature for an hour or two, then warm them in an oven at 325°F (160°C) for 10-15 minutes, or until fully heated and refreshed. The glaze, if applied, might become a bit runny upon reheating, so if you plan to freeze, it’s often better to glaze them fresh after thawing and reheating.
Frequently Asked Questions
Can I make these scones ahead of time?
Yes, you can prepare the scone dough the night before. After cutting the scones, arrange them on the parchment-lined baking sheet and cover tightly with plastic wrap. Refrigerate overnight. Bake them directly from the refrigerator the next morning, adding a few extra minutes to the baking time if needed. This is a great way to enjoy fresh, warm scones without the early morning effort.
What can I use if I don’t have buttermilk?
If you don’t have buttermilk, you can easily make a homemade substitute. For 1/2 cup of buttermilk, measure 1/2 cup of regular milk (dairy or non-dairy) and stir in 1/2 tablespoon of fresh lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles. This acidified milk will react with the baking soda similarly to buttermilk, providing the necessary acidity for leavening.
Why is it important not to overmix the dough?
Overmixing scone dough develops the gluten in the flour, which can lead to a tough, chewy texture rather than the desired light and flaky crumb. Once the wet and dry ingredients are just combined and the dough comes together, stop mixing. A few lumps or dry spots are perfectly fine and contribute to a tender scone.
Can I make these scones savory instead of sweet?
Absolutely! To make savory scones, omit the granulated sugar and the lemon glaze. You can reduce the lemon juice to 1 tablespoon if you don’t want a strong lemon flavor. Add savory mix-ins like shredded cheddar cheese, chopped fresh chives, diced cooked bacon, or herbs like rosemary and thyme. Serve them with soup, chili, or as a side with dinner.