Doubling down on bright citrus flavors with a Lemon Glaze and zesty dough, we top off our sunny scones with a warm cardamom streusel to cut through the tang. Find more quick bread recipes in our 2018 Quick Breads Special Issue, here!
Lemon Streusel Scones
Makes 8
Ingredients
- 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)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 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.
- In a small bowl, whisk together milk and egg. Add milk mixture to flour mixture, stirring and folding just until moistened.
- 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.
- Bake until golden brown, 12 to 18 minutes. Let cool completely. Drizzle with Lemon Glaze.
Cardamom Streusel Topping
Makes about ½ cup
Ingredients
- ¼ cup (31 grams) all-purpose flour
- ¼ cup (55 grams) firmly packed light brown sugar
- ½ teaspoon (1 gram) ground cardamom
- 2 tablespoons (28 grams) unsalted butter, softened and cubed
Instructions
- In a small bowl, whisk together flour, brown sugar, and cardamom. Add butter, pinching with fingers to incorporate. Squeeze mixture into large clumps. Use immediately, or refrigerate in an airtight container for up to 3 days.
Lemon Glaze
Makes about 1 cup
Ingredients
- 1 cup (120 grams) confectioners’ sugar
- 1 tablespoon (3 grams) lemon zest
- 2 tablespoons (30 grams) fresh lemon juice
Instructions
- In a small bowl, whisk together all ingredients. Use immediately.
I made these delicious scones last week. They are easy to make and they are my new favorite! I did not have any almond slices so I chopped up whole almonds. I love the crunch from the almonds. I am making them again today!