Bread is an important part of Easter Brunch and light, biscuit-like scones are perfect for the occasion. This recipe makes lemon scones with a refreshing lemon glaze. Even children can help with the preparation, patting and slicing the dough and drizzling the glaze onto the scones. Add this delicious treat to your Easter brunch and everyone will be singing its praises!
For the scones, you will need:
• 2 cups flour
• 1 cup whipping or heavy cream, plus extra for brushing
• 1/3 cup sugar
• 3 tablespoons unsalted butter, cold, cut into ¼-inch pieces
• 1 tablespoon baking powder
• 1 egg yolk, slightly beaten
• Zest of 1 lemon, grated finely
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• Flour sifter
• Large mixing bowl
• Wooden spoon
• Pastry brush
• Heavy, large baking sheet (not dark coated)
• Wire cooling rack
For the glaze, you will need:
Step 1: Preheat oven to 400 degrees Fahrenheit. Grease the baking sheet and set aside.
Step 2: Sift the salt, baking powder, sugar, and flour into the mixing bowl. Add lemon zest and hand-toss the mixture.
Step 3: Rub the butter into these dry ingredients, using your fingertips. Work until the mixture forms fine crumbs.
Step 4: Create a well in the middle of the mixture. Pour in the yolk, vanilla extract, and cream and blend these ingredients within the well, using the fork. Combine all ingredients with the wooden spoon until the dough holds itself together.
Step 5: Dust a flat work surface with flour and use the spatula to scrape the dough onto it. Flour your hands and gently knead the dough three to four times to create a ball. Flatten this into a disk that is about ¾-inch thick.
Step 6: Use the knife to cut the dough into 8 wedges. Transfer each of these to the prepared baking sheet, allowing ¼-inch between each one. Use the pastry brush to lightly brush the tops with cream.
Step 7: Bake scones on center rack in oven approximately 16 to 18 minutes or until golden brown. Let them cool on the baking sheet, then transfer scones to the wire rack.
Step 8: Prepare the glaze by combining all ingredients in the small bowl and whisking until the mixture appears smooth. If the glaze seems too thick, thin it with water, but do not add more than ½ teaspoon at once.
Step 9: After scones have cooled an additional 10 minutes, use the spoon to drizzle each one with the glaze.