This is my favorite snack/breakfast at Starbucks, I change the flavor from vanilla to lemon and they turn up even more delicious. I really encourage you to try it.
You can freeze them for up to 2 months. Defrost on the counter, just allow enough time for the glaze to set again.
Meyer Lemon Scones
for 50 mini scones
- 3 cup all-purpose flour sifted
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- zest of 1 lemon, I used Meyer
- 175 grams cold unsalted butter
- 1 egg
- 3/4 cup heavy cream cold
- Mix the sugar with the lemon zest, stir well.
- In a large bowl mix the sifted flour, baking powder, salt and sugar with the lemon zest. Mix well.
- Add the diced butter and work with a fork until it looks like fine sand. Do not use your hands, or the butter will melt.
- In a small bowl mix the egg and cream, whisk until blended.
- Add the cream mixture to the flour mixture and work with a wooden spoon until it forms a soft dough.
- Spread over the floured counter, pat or roll until a thickness of 1 inch.
- Cut into squares and then into triangles. Freeze for 30 minutes (do not skip)
- Preheat oven to 350F or 180C.
- Place leaving 1″ in between on baking sheet (you may use Silpat or parchment paper or aluminum if desired).
- Bake for 13-15 minutes until lightly browned.
- Let cool for 5 minutes on the baking sheet, then move to a wire rack and let cool completely before applying the glaze.
- 4 cups sifted powdered sugar
- 1/2 cup lemon juice
In a medium bowl sift the powdered sugar, start adding the lemon juice stirring well with a whisk.
Dip each scone in the glaze. Let drip back into the bowl and then let dry for 2-3 hours on a grid (placed on a tray because it will leak).