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Lemon Buttermilk Scones

Light, fluffy Lemon Buttermilk Scones with a burst of citrus zest; perfect for any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: British
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/4 cup unsalted butter, cold and diced
  • 1/2 cup buttermilk
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 large egg, beaten (for egg wash)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisk until evenly mixed.
  3. 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.
  4. Slowly pour in the buttermilk, lemon zest, and lemon juice. Stir gently until just combined. Be careful not to overmix!
  5. Transfer the dough onto a lightly floured surface. Gently pat the dough into a circle about 1-inch thick.
  6. 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.
  7. 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.
  8. Allow the scones to cool on a wire rack for a few minutes before serving.

Notes

Ensure all ingredients comply with Halal standards. Store baked scones in an airtight container at room temperature for up to 2 days or freeze for up to a month. For reheating, pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes.