Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.
This Lemon Scone Recipe is a must try this weekend! They are soft, fluffy and moist. Not to mention the tangy lemon glaze is everything (and you will want to use it on everything else you bake)!
Yield
8 Servings
Type
Time
Level
Beginner
– 1 1/4 Cup All Purpose Flour – 3/4 tsp Baking Powder – 1/4 tsp Baking Soda – 1/4 tsp Sea Salt – 1 Tbsp Lemon Zest – 2 Tbsp Poppy Seeds – 1/3 Cup Whole Milk – 1 Lemon (appx 3 T juice) – 1/2 tsp Pure Vanilla Extract – 2 tsp Honey – 1/4 Cup O California Meyer Lemon Olive Oil – 1 Egg – 4 Tbsp Sugar
Step 1 Preheat the oven to 400 degrees. Combine flour, baking powder, baking soda, salt, lemon zest and poppy seeds in a large bowl.
Step 2 In a separate bowl, combine milk, lemon juice, vanilla extract, honey and O California Meyer Lemon Olive Oil.
Step 3 Stir the wet ingredients into the dry ingredients until the mixture just comes together and forms a dough.
Step 4 On a floured surface, shape the dough into a round disk about 1 inch thick. Cut the dough into 4 to 6 triangles depending on the size you want. Place scones on a lined baking sheet and place in the freezer for 10 to 12 minutes to firm.
Step 5 Once the dough has firmed up, brush the top of each scone with the beaten egg and sprinkle with sugar.
Step 6 Bake for 16 to 20 minutes or until golden brown.
Step 7 Whisk together powdered sugar, O California Meyer Lemon Olive Oil, water and a pinch of salt to create a lemon glaze.
Step 7 – Place scones on cooling rack over parchment paper or paper towels to catch drips. Drizzle glaze over cooled scones and allow to set.