Lemon Vanilla Bean Scones

Posted by on Monday, January 20th, 2014

Lemon SconesI made my first batch of scones recently to kick of Season 4 of Downton Abbey.  These Lemon Vanilla Bean scones were incredible and now my family is hooked on this sweet delicacy.  Here’s how I made them:

For the Scones:

  • 1/3 cup granulated sugar
  • Zest of 2 lemons
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups plain flour
  • 10 Tablespoons very cold or frozen butter – grated
  • 1/2 cup sour cream
  • 1 large egg
  • Vanilla bean caviar from 1 long vanilla bean
  • 1 teaspoon vanilla

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

In a medium bowl combine the sugar with the lemon zest and mix with a wire whisk.  Add the flour, baking powder, baking soda, and salt.  Whisk to combine.  Grate the frozen butter into the flour mixture and use hands to combine mixture.  Mixture should resemble small peas.  In a small bowl whisk the sour cream with the egg. Add the vanilla bean caviar and mix well.  Then add the sour cream mixture to the flour mixture. Use hands to form a ball in the bowl with the mixture.  You could also use a large stand mixer for this step.  Place ball of dough on a lightly floured surface and press into a 7″ circle, or a circle about 3/4″ thick.  I used a pizza cutter to cut the circle into 8 equal triangles.   Place triangles on parchment lined baking sheet, at least an inch apart. Bake until golden brown, approximately 15 minutes.  Cool for 5-10 minutes, then dunk them in the prepared glaze (see below).  Top with more lemon zest! Serve slightly warm.

For the Glaze:

  • 3 Tablespoons melted butter
  • 1 cup powdered sugar
  • Vanilla Bean Caviar from another vanilla bean
  • 2 Tablepsoons Lemon Juice
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon – save for garnish after scones are glazed

In a medium sized bowl, mix the melted butter, powdered sugar, vanilla bean caviar, lemon juice, and vanilla extract until smooth.  Dip the baked scones in the glaze then set them on wax paper until ready to serve.  Grate more lemon zest over glazed scones.  Serve while slightly warm for best results.  Scones can be stored a couple of days in an airtight container IF there are any left.

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