meyer lemon scones with an earl grey sugar glaze
Servings 8 -14 scones
Ingredients
- 1 1/2 cups all-purpose flour
- ½ cup whole-wheat pastry flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- the zest from two lemons
- 2 T well chilled unsalted butter but into 1/2 inch pieces
- 1 cup whipping cream
- 2 -4 tablespoons lemon juice
- For the glaze whisk together
- ½ tsp. lemon zest
- 3/4 tsp. crushed dry earl grey tealeaves
- 2 TBS lemon juice
- 1 cup confectioner’s sugar
Instructions
- Preheat oven to 400
- Combine flour, sugar, baking powder, and salt.
- Stir in lemon zest.
- Cut butter into flour mixture using your fingers or a pastry cutter until it is the size of tiny peas
- With a fork, stir in cream and 2 TBS lemon juice, adding more lemon juice if needed, until it all comes together into a rough mass.
- Place dough on a lightly floured surface and knead 5 or 6 times.
- Pat or roll dough out to about ¾ of an inch thick and either cut into 8 wedges or cut into biscuit sized rounds
- Bake 15-20 minutes, until golden brown.
- Remove to a wire rack to cool.
- Drizzle with earl grey lemon glaze if desired.
- Serve while still warm- best within a few hours of baking.