Lemon Streusel Scones
Makes 8
  • 3 cups (375 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 1 tablespoon (3 grams) lemon zest
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ cup (170 grams) cold unsalted butter, grated
  • ½ cup (57 grams) sliced almonds
  • 1 cup (240 grams) whole milk
  • 1 large egg (50 grams)
  • Cardamom Streusel Topping (recipe follows)
  • Lemon Glaze (recipe follows)
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, zest, and salt. Add cold butter, tossing to coat. Cover and freeze for 15 minutes. Stir in almonds.
  3. In a small bowl, whisk together milk and egg. Add milk mixture to flour mixture, stirring and folding just until moistened.
  4. Turn out dough onto a heavily floured surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Shape dough into an 8-inch circle. Top with Cardamom Streusel Topping. Using a bench scraper or sharp knife, cut into 8 wedges. Place about 1½ inches apart on prepared pan. Freeze for 10 minutes.
  5. Bake until golden brown, 12 to 18 minutes. Let cool completely. Drizzle with Lemon Glaze.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/lemon-streusel-scones/