Lemon scones are perfect for so many occasions – bridal showers, baby showers, tea parties, quiet summer breakfasts on the patio, large family Sunday brunches. They are quick and easy to make – and beautiful on a serving tray.
If you have read my blog more than once or know me IRL, you know I add the herb lemon verbena to Every.Thing! Quick tip: For any recipe calling for lemon… Add some fresh or dried lemon verbena leaves to a food processor, along with the amount of sugar the recipe calls for. Give them a whirl together, until the leaves are minced finely. This releases the oils from the leaves into the sugar crystals. When added to the recipe, you will have an extra dose of lemon spread throughout!
Most of my baking these days is gluten-free. I was diagnosed with celiac back in the dark ages, long before there were good options for baking. I am so thankful today that there are gluten-free flours available at most any grocery. For these scones, I used a regular scone recipe, but exchanged the flour with Bob’s Red Mill gluten-free flour mix.
And! Did you see my new board, above?! I will give it it’s own post later on… I bought it from a local gentleman, retired military, that is making and selling amazing handmade woodwork items.
Lemon verbena scones
For the scones:
1/3 cup sugar, whirled with a handful of lemon verbena leaves
Zest from one large lemon
2 cups gluten-free flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
8 tablespoons cold butter (freeze for a bit before or use straight from the fridge)
1/2 cup heavy whipping cream
Preheat oven to 400 degrees.
Mix sugar and lemon zest together in a bowl. Add flour, baking soda, baking powder and salt and mix well. Grate the butter into the flour mixture. Cut the butter into the flour mixture until coarse crumbs form.
In a separate bowl, mix together the egg and cream. Add to the flour mixture and stir until ingredients are combined. Make sure to scrape down sides of bowl to fully incorporate all ingredients.
Shape the dough into a ball and place on a lightly floured surface. Roll dough out into a 7 inch circle. Cut into 8 wedges.
Place the wedges on a parchment covered baking sheet. Separate the wedges, so there is a bit of space between each one.
Bake in preheated oven for 15 minutes or until lightly brown.
Let scones cool for a few minutes, then transfer over to a wire cooling rack.
Make glaze (recipe below) and brush over cooked scones. Enjoy!
1 cup powdered sugar
3 tablespoons fresh lemon juice
1/2 teaspoon vanilla
3 tablespoons melted butter
Mix all glaze ingredients together, making sure all powdered sugar is fully incorporated.