A delightful twist on classic scones, these lemon-infused treats are perfect for breakfast or brunch.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
Whisking the dry ingredients ensures they are evenly distributed.
Cut the cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
Keep the butter cold for a flaky texture.
Stir in the lemon zest.
Fresh lemon zest adds a vibrant citrus flavor.
In a small bowl, whisk together the egg and milk.
Whisking the egg and milk together ensures even distribution in the dough.
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently mix until just combined.
Avoid overmixing to keep the scones tender.
Turn the dough onto a floured surface and gently knead a few times. Shape into a circle about 3/4 inch thick.
Handle the dough lightly to maintain its airy texture.
Cut the dough into 8 wedges and place them on the prepared baking sheet.
Spacing the scones apart allows for even baking.
Bake in the preheated oven for 15-20 minutes or until golden brown.
Check the scones at 15 minutes to avoid overbaking.
Let the scones cool slightly before serving. Enjoy them warm or at room temperature.
Serve with your favorite toppings like clotted cream or jam for a classic touch.
