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Tender Lemon Scones

Tender Lemon Scones
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Tender Lemon Scones

Tender Lemon Scones

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Tender lemon scones with optional blueberries or chocolate chips and a lightly sugared top.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 16 scones
Course: Bars & Pastries, Cookies
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups all-purpose flour (480 g)
  • 6 tablespoons granulated sugar (75 g)
  • 4 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup margarine or plant-based baking sticks (1 stick; 113 g), very cold
  • 2 large eggs
  • 3/4 cup cold unsweetened soy milk or water (180 mL)
  • 1 tablespoon finely grated lemon zest (about 6 g)
  • 1–2 Tbsp additional soy milk or water (only if needed)
  • 1/2 cup fresh or frozen blueberries OR chocolate chips (optional)
For the Tops
  • 2 tablespoons melted margarine or oil
  • 1 tablespoon granulated sugar

Equipment

  • large mixing bowl
  • Medium mixing bowl
  • whisk
  • Pastry cutter, fork, or fingertips
  • Rubber spatula or sturdy spoon
  • Parchment-lined baking sheet
  • Pastry brush

Method
 

  1. Preheat the oven. Heat to 375°F / 190°C. Line a large baking sheet with parchment paper.
  2. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
  3. Cut in the cold margarine. Cut the very cold margarine into small cubes and add it to the flour mixture.
  4. Work to coarse crumbs. Using a pastry cutter, fork, or fingertips, work the margarine into the flour until the mixture looks like coarse crumbs with some pea-sized pieces remaining.
  5. Mix the wet ingredients. In another bowl, whisk together the eggs and 3/4 cup cold soy milk or water.
  6. Combine. Pour the wet mixture into the flour mixture.
  7. Stir gently. Mix only until the dough begins coming together.
  8. Check the dough. It should look slightly rough, soft, and a little crumbly but should hold together when pressed.
  9. Add extra liquid only if needed. If there are many completely dry flour patches, add 1 tablespoon soy milk or water at a time, up to 2 tablespoons total.
  10. Add optional mix-ins. If using blueberries or chocolate chips, fold them in gently. Do not thaw frozen blueberries first.
  11. Bring the dough together. Turn onto a lightly floured surface and gently press the dough together. Do not knead it like bread.
  12. Divide. Cut or pinch the dough into 16 portions.
  13. Shape. Gently shape each portion into a rough round and place on the prepared baking sheet.
  14. Flatten slightly. Press each scone gently to about 3/4 inch thick.
  15. Add topping. Brush lightly with melted margarine or oil, then sprinkle the 1 tablespoon sugar evenly over all the scones.
  16. Bake. Bake for 15–20 minutes, beginning to check at 15 minutes.
  17. Check for doneness. The tops and bottoms should be lightly golden, the sides should look set, and the centers should no longer look wet or doughy.
  18. Cool. Transfer to a cooling rack. Serve warm or at room temperature.

Notes

Variation Choices
  • Plain Lemon: No add-in.
  • Lemon Blueberry: Add 1/2 cup fresh or frozen blueberries.
  • Lemon Chocolate Chip: Add 1/2 cup chocolate chips.
Make Ahead, Storage & Freezing
Room temperature: Best the day they are baked, but store airtight for about 2–3 days. Freezer: Freeze cooled scones airtight for up to 3 months. To refresh: Warm at 300–325°F for about 5–8 minutes. Unbaked option: Freeze shaped scones and bake from frozen, adding a few extra minutes.
Bubby’s Tip
Scone dough is not supposed to look perfectly smooth. Once it holds together, stop mixing. Those rough edges and little pieces of cold margarine are what help give you a tender scone instead of a hard biscuit.

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