Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Lemon Scones Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 6, 2021 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 30 mins Total Time: 1 hrs 30 mins Yield: 8 Scones These sunny lemon scones are perfect for breakfast or to enjoy as a treat in the afternoon with a cup of tea. Ingredients ⅓ cup plus 1 tablespoon granulated sugar 2 tbsp. packed finely grated lemon zest plus 1 to 2 tablespoons juice from 2 large lemons 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon kosher salt ½ cup (1 stick) unsalted butter, frozen 1 large egg ¾ cup heavy cream, plus 1 tablespoon for brushing 1 cup confectioners' sugar Directions Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips. Add the flour, baking powder, baking soda, and salt and whisk until well combined. Using the large holes of a box grater, grate frozen butter into dry ingredients; using a fork, toss together until butter shreds are coated. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined. Pour the wet ingredients into the dry ingredients. Using a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.) Transfer dough to prepared baking sheet. Gather dough together and pat into a 7-inch circle. Cut into 8 wedges. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely. In a medium bowl, whisk confectioners' sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving. Rate it Print