Lemon Nut Scones
Brighten your mornings with these delightful Lemon Nut Scones, a perfect balance of zesty citrus and nutty crunch. Made with fresh lemon zest, buttery dough, and your choice of chopped nuts like pecans, walnuts, or almonds, these scones offer a heavenly aroma and satisfying texture with every bite. A drizzle of tangy lemon glaze adds the perfect finishing touch, making them ideal for breakfast, brunch, or an indulgent snack. Ready in just 35 minutes, this easy and elegant recipe is perfect for impressing guests or treating yourself to bakery-quality scones at home. Whether paired with a warm cup of tea or enjoyed on their own, these Lemon Nut Scones are the ultimate combination of tart, sweet, and savory flavors.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.33 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 2 lemons zest of 2 lemons
- 0.5 cup chopped nuts (pecans, walnuts, or almonds)
- 0.5 cup heavy cream
- 1 piece large egg
- 1 teaspoon vanilla extract
- 0.5 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until the mixture resembles coarse crumbs.
Stir in the lemon zest and chopped nuts, evenly distributing them throughout the mixture.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until combined.
Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula or wooden spoon until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and shape it into a disc about 1 inch thick and 6-8 inches in diameter.
Use a sharp knife or bench scraper to cut the disc into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Bake the scones for 18-20 minutes, or until they are golden brown around the edges. Remove from the oven and let them cool slightly on a wire rack.
While the scones are cooling, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
Drizzle the glaze over the slightly warm scones and allow it to set for a few minutes before serving.
Nutrition Facts
Calories |
3098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.3 g | 230% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2661 mg | 116% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 129.4 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 154 mg | 12% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
