It only takes a few ingredients to make these scones for an easy brunch recipe! Buttery and flaky scones with a lemon glaze drizzle are the perfect breakfast treat.
2Tablespoonscane sugar(plus 1 Tablespoon to sprinkle on top)
3Tablespoonslemon juice
2Tablespoonslemon zest
1/2cupalmond milk
2teaspoonspure vanilla extract
For Lemon Glaze:
1cupconfectioner sugar
1/4 cuplemon juice
1Tablespoonmelted butter
Instructions
Preheat oven to 400 degrees Fahrenheit.
In a medium mixing bowl, add flour, baking powder, salt, and cane sugar.
Cut in butter until the butter is in tiny clumps, evenly distributed in the dough.
Add honey (or agave), lemon juice, lemon zest, almond milk, and vanilla extract. Mix ingredients; If the dough is too dry, add more milk, 1 tablespoon at a time until the dough is stiff. You don’t want the dough to be liquidy.
Add dough to a floured surface and knead a few times. Roll out into a round disc and divide it into 8 even slices. Using a spatula, transfer to a parchment-lined baking sheet.
Sprinkle cane sugar on top of scones (optional).
Bake for 20 minutes. Remove from the oven and let cool completely before adding the glaze.
To make the glaze: Whisk together until the mixture turns into a thick glaze. Drizzle over the top of the scones and let cool.
Video
Notes
Scones are best eating them fresh so if you plan on making these in advance, I suggest shaping them and placing them in the fridge until ready to make (no longer than 1 day)
How to Store Scones:To store baked scones, tightly wrap them in foil to prevent drying out. They should keep on the counter for 1-2 days.To Freeze SconesLet cool completely and transfer to a freezer bag. They should keep for about 3 months. When ready to eat, let them thaw out for 2-3 hours (or the fridge overnight) and bake heat in a 350F oven for 10-15 minutes.If you plan on freezing the scones, I recommend NOT icing them and rather making the glaze to put on the scones right before serving!