There’s something utterly delightful about the light, fluffy texture of Lemon Buttermilk Scones that lifts spirits with every bite. Picture this: a golden-brown scone, exploding with citrusy zest on the inside, paired perfectly with a dollop of cream or a drizzle of honey. Whether it’s a cozy family gathering or a casual afternoon tea with friends, these scones have a way of making any occasion feel a little more special. Fun fact: Did you know that scones originated in Scotland? It’s said that the earliest recipes were made with oats!
In this recipe post, we’ll dive deep into the art of baking these tender treats. If you’ve ever tried our popular “Blueberry Muffins,” then you know we love to keep flavors vibrant yet simple. That’s exactly what we’re doing here, making Lemon Buttermilk Scones a beloved staple in your baking repertoire.
What is Lemon Buttermilk Scones?
So what’s the buzz about Lemon Buttermilk Scones? With a name that might leave you wondering if they’re as fancy as they sound, the answer is a resounding yes! A play of textures and flavors, these scones are soft and crumbly with a fresh citrus punch. The expression “the way to a man’s heart is through his stomach” could easily be changed to “the way to anyone’s heart is through these scones!” They bring smiles to every face, making them a must-have at any family table. Why not grab the lemon, turn on the oven, and make your loved ones’ day?
Why You’ll Love These Lemon Buttermilk Scones
Lemon Buttermilk Scones are the quintessential baked good that can transition seamlessly from breakfast to dessert. Imagine biting into one of these beauties—flaky, buttery, with a burst of lemon zest. When you cook at home, not only do you save money, but you also provide your family with fresh ingredients and flavors that store-bought scones can’t compete with. You can customize them with your favorite toppings too! Slather on some fresh cream, or perhaps a bit of lemon glaze, and suddenly you’re treating yourself to something extraordinary. It’s like bringing a piece of the café into your kitchen—so why not get started right now?
How to Make Lemon Buttermilk Scones
Quick Overview
Making Lemon Buttermilk Scones is a breeze, with a preparation time of only 15 minutes and a baking time of 20 minutes. The beauty of it? You can have a plate full of delicious scones ready in less than an hour! It’s the kind of recipe that guarantees satisfaction, with a crispy exterior and a melt-in-your-mouth interior. Let’s dig into the details!
Key Ingredients for Lemon Buttermilk Scones
To make these delightful scones, here’s what you’ll need:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and diced
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 egg, beaten (for egg wash)
Note: Ensure that all of your ingredients comply with Halal standards.
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisk until evenly mixed.
- Cut in the butter: Add the diced cold butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add wet ingredients: Slowly pour in the buttermilk, lemon zest, and lemon juice. Stir gently until just combined. Be careful not to overmix!
- Shape the dough: Transfer the dough onto a lightly floured surface. Gently pat the dough into a circle about 1-inch thick.
- Cut the scones: Use a sharp knife or a bench scraper to cut the dough into wedges or use a round cutter for traditional shapes. Place them on the prepared baking sheet.
- Brush and bake: Brush the tops with the beaten egg for a golden finish. Bake in the preheated oven for about 20 minutes or until they’re lightly golden.
- Cool and serve: Allow the scones to cool on a wire rack for a few minutes before serving.
Top Tips for Perfecting Lemon Buttermilk Scones
- Butter temperature: Ensure the butter is cold. If you forget to take it out, pop it in the freezer for a few minutes before using it.
- Add-ins: Consider adding dried fruits like cranberries or blueberries for a fun twist.
- Mixing: Remember, less is more! Overmixing will lead to tough scones, so mix just until combined.
Storing and Reheating Tips
Once you’ve baked these delicious Lemon Buttermilk Scones, they can be stored in an airtight container at room temperature for up to 2 days. If you want to save some for later, you can freeze them for up to a month. For reheating, simply pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore that warm, fresh-baked goodness.
With this recipe in hand, you’re now armed with the skills to create delicious Lemon Buttermilk Scones that will wow family and friends alike. Their bright flavor and soft texture make them a timeless treat that will surely become a cherished favorite in your home. Happy baking!
Lemon Buttermilk Scones
Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisk until evenly mixed.
- Add the diced cold butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Slowly pour in the buttermilk, lemon zest, and lemon juice. Stir gently until just combined. Be careful not to overmix!
- Transfer the dough onto a lightly floured surface. Gently pat the dough into a circle about 1-inch thick.
- Use a sharp knife or a bench scraper to cut the dough into wedges or use a round cutter for traditional shapes. Place them on the prepared baking sheet.
- Brush the tops with the beaten egg for a golden finish. Bake in the preheated oven for about 20 minutes or until they’re lightly golden.
- Allow the scones to cool on a wire rack for a few minutes before serving.
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