Satisfy your sweet tooth with this easy-to-make recipe for Scoop and Drop Lemon Citrus Scones.
1. Info for Scoop and Drop Lemon Citrus Scones
- Cook Time: 50 min
- Total Time: 50 min
- Servings: 8
- Calories: 437.12 kcal
2. Ingredients for Scoop and Drop Lemon Citrus Scones
- 3/4 cup unsalted butter (cut into small cubes and frozen)
- 2 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup heavy whipping cream (refrigerator cold)
- 2 tablespoons lemon zest (from 2 large lemons)
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy whipping cream
- 1/4 cup granulated sugar
- 1/3 cup apricot jam (or raspberry jam, optional)
- Attach the KitchenAid® Sifter + Scale Attachment to your KitchenAid® Stand Mixer fitted with the flat beater. Place the scale lid on top. Weigh the butter, cut it into small cubes, place it in a small bowl and freeze it while you weigh and prepare the other ingredients.
- Close the valve on the ingredient hopper. Weigh the flour (9.5 oz), sugar (2.6 oz), baking powder (0.42 oz), and salt (0.5 oz) in the ingredient hopper, taring the scale between ingredients.
- In a small bowl, combine the 1/2 cream, 2 Tbsp. lemon zest, and 1 tsp. vanilla. Set aside.
- On medium-low speed, open the ingredient valve, and sift the flour mixture into the mixer bowl. Turn off the mixer and scatter the frozen, cubed butter over top of the flour. Turn the mixer on low speed, and mix the dough just until the butter is the size of peas, about 3 minutes. Pour the cream mixture in a slow steady stream. Stop the mixer once to scrape down the sides of the bowl. Mix 20 seconds longer to incorporate any scraggly bits. The dough will look shaggy but mixed.
- Turn the dough out on a lightly floured work surface. With your hands, form the dough in a round thick patty. Using a #12 scoop or measuring cup (80 ml/ 1/3 cup), scoop out 8 slightly rounded balls and drop onto a rimmed baking sheet lined with parchment paper, spacing them evenly apart. Using the palms of your hands, gently shape the balls into 2 1/2-in/6.25-cm by 1-in/2.5-cm rounds. (If you want the scones to have a center of jam see the Note below.)
- Note: To make scones with a center of jam, use your thumb to make a well in the center of each scone. Fill with your favorite jam, preferably a thick jam, such as apricot or raspberry. Use approximately 2 rounded teaspoons of jam per scone. Add the jam before you freeze the scones, prior to baking.
- Place the scones in the freezer for 1 to 2 hours, or overnight. The longer they chill, the better the shape they will hold. (At this point, the scones can be wrapped tightly and frozen for up to 1 month.)
- Position an oven rack in the center of the oven and preheat the oven to 375ºF/190ºC/gas 5.
- Remove the scones from the freezer. Lift each scone off the baking sheet, brush with 2 Tbsp. heavy cream, and sprinkle the tops and sides generously with the 1/4 cup granulated sugar. (Do this over a bowl rather than on the baking sheet to keep the parchment clean.) If your scones have jam-filled centers, bake them on 2 baking sheets (4 scones per baking sheet) to give them room to spread.
- Bake the scones until the bottoms are golden brown and the tops are firm to the touch, 18 to 20 minutes. Set the baking pan on a wire rack and cool the scones for 10 minutes before serving. Scones are best when served on the day they are baked.