Imen Dridi Barefoot Contessa Lemon Scones, made with flour, sugar, baking powder, soda, salt, butter, sour cream, egg, lemon zest, and juice, yield 8 servings. Preparation takes about 30 minutes, baking 12-15 minutes, for a total time of around 45 minutes.
More Barefoot Contessa Recipe:
- Barefoot Contessa Grapenut Pudding
- Barefoot Contessa Coconut Cream Pie
- Barefoot Contessa Peach Muffins
đ Why You’ll Love This Lemon Scones Recipe:
- Deliciously Tangy: The lemon zest and juice provide a refreshing, tangy flavor that’s perfect for lemon lovers.
- Perfect Texture: These scones have a delightful balance between being tender on the inside and slightly crisp on the outside.
- Easy to Make: The recipe is straightforward and doesn’t require any special techniques, making it great for beginners.
- Make-Ahead Friendly: You can prepare the dough ahead of time, or even freeze the baked scones for later use.
- Great for Special Diets: With a few substitutions, they can be adapted for gluten-free or dairy-free diets.
â What Is Barefoot Contessa Lemon Scones Recipe?
Barefoot Contessa Lemon Scones recipe combines flour, sugar, baking powder, baking soda, salt, cold butter, sour cream, egg, lemon zest, and juice, creating tangy, tender scones. They’re topped with a lemon glaze made from powdered sugar, lemon zest, and juice.
đ Barefoot Contessa Lemon Scones Ingredients
- 2 cups all-purpose flour
- 1/3 cup white sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 5 Tablespoons cold butter
- 3/4 cup sour cream
- 1 large egg slightly beaten
- 2 tsp lemon zest
- 1 Tablespoon lemon juice
Lemon Glaze
- 2 cups powdered sugar
- 1 Tablespoon Lemon zest
- 2-3 Tablespoons lemon juice
đĽ How To Make Barefoot Contessa Lemon Scones
- Warm the oven up to 400. In a large bowl, mix together the flour, baking soda, baking powder, and salt.
- Cut the butter into the flour mixture until you get crumbs about the size of peas. Sour cream, egg, lemon zest, and lemon juice should all be mixed together in a different bowl.
- Combine well. Add the dry ingredients to the wet ones and mix them together with a fork until they are just barely moist. Spread the dough out on a surface that has been greased.
- Make an 8-inch circle by moving the dough around all the time. If the dough gets too sticky, add a little more flour. Cut it into eight wedges with a kitchen scraper or a sharp knife.
- Put the wedges on a baking sheet that has parchment paper on it. 12 to 15 minutes in the oven. Take it out of the oven and let it cool down all the way.
- Then, put the glaze ingredients together and whisk them together until the glaze is smooth. Pour over scones. Scones can be kept in the fridge for up to a week or frozen for up to three months.
đ Recipe Tips:
- Don’t Overmix: When combining wet and dry ingredients, mix just until moistened. Overmixing can make the scones tough.
- Lemon Flavor: For a stronger lemon taste, add more lemon zest to the dough and glaze.
- Thickness of Dough: If the dough is too sticky, add a little more flour, but be careful not to add too much.
- Cutting Scones: Use a sharp knife or dough scraper for clean cuts. This helps the scones rise evenly.
- Baking: Watch the scones closely as they bake. They should be lightly golden.
- Cooling: Let scones cool before adding the glaze. This prevents the glaze from melting off.
đĽ What To Serve Lemon Scones?
Serve Lemon Scones with clotted cream, lemon curd, or jam for added richness pair with tea, coffee, or a cold lemonade they’re perfect for breakfast, brunch, or as an afternoon snack fresh fruit complements their tangy flavor.
đ How To Store Leftovers Lemon Scones?
- Room Temperature: Keep Leftovers Lemon Scones in an airtight container for up to 2 days.
- Refrigeration: In the fridge Leftovers Lemon Scones last up to a week store them in an airtight container.
- Freezing: Wrap each scone individually of Leftovers Lemon Scones in plastic wrap, then place in a freezer bag they can be frozen for up to 3 months.
đĽľHow To Reheat Leftovers Lemon Scones?
- In The Oven: Preheat to 350°F (175°C) place Leftovers Lemon Scones on a baking sheet and heat for 5-10 minutes.
- In The Microwave: For a quick option microwave Leftovers Lemon Scones for 30-60 seconds be cautious as they can become too soft.
- Air Fryer: heat your Leftovers Lemon Scones use at 300°F (150°C) for up 3-5 minutes.
FAQ’S
Can I use bottled lemon juice instead of fresh for Lemon Scones?
Yes, you can use bottled lemon juice, but fresh lemon juice gives a better, more vibrant flavor. Fresh lemon zest is also crucial for the authentic citrus aroma.
How do I know when Lemon Scones are done baking?
Scones are done when they have a light golden-brown color on the top and bottom they should also feel firm to the touch overbaking can make them too hard.
Why are my Lemon Scone snot rising?
This could be due to overmixing the dough, old baking powder, or not keeping the ingredients cold enough. Itâs important to handle the dough as little as possible and ensure your baking powder is fresh.
Can I make the dough of Lemon Scone ahead of time?
Yes, you can prepare the dough, shape it into scones, and refrigerate overnight bake them fresh in the morning for best results.
Try More Barefoot Contessa Recipe:
- Barefoot Contessa Pineapple Upside Down Cake
- Barefoot Contessa Peach Salad
- Ina Garten Chocolate Lava Cake
Barefoot Contessa Lemon Scones Nutrition Fact
Amount Per Serving
- Calories 261.7
- Total Fat 12.6g
- Saturated Fat 7.5g
- Cholesterol 57.1mg
- Sodium 489.4mg
- Potassium 69mg
- Total Carbohydrate 34.9g
- Dietary Fiber 1.7g
- Sugars 8.1g
- Protein 4.2g
- Vitamin A 8.6%
- Vitamin C 7.8%
- Calcium 16%
- Iron 9.4%
Barefoot Contessa Lemon Scones
Description
Barefoot Contessa Lemon Scones, made with flour, sugar, baking powder, soda, salt, butter, sour cream, egg, lemon zest, and juice, yield 8 servings. Preparation takes about 30 minutes, baking 12-15 minutes, for a total time of around 45 minutes.
Ingredients
Lemon Glaze
Instructions
- Warm the oven up to 400. In a large bowl, mix together the flour, baking soda, baking powder, and salt.
- Cut the butter into the flour mixture until you get crumbs about the size of peas. Sour cream, egg, lemon zest, and lemon juice should all be mixed together in a different bowl.
- Combine well. Add the dry ingredients to the wet ones and mix them together with a fork until they are just barely moist. Spread the dough out on a surface that has been greased.
- Make an 8-inch circle by moving the dough around all the time. If the dough gets too sticky, add a little more flour. Cut it into eight wedges with a kitchen scraper or a sharp knife.
- Put the wedges on a baking sheet that has parchment paper on it. 12 to 15 minutes in the oven. Take it out of the oven and let it cool down all the way.
- Then, put the glaze ingredients together and whisk them together until the glaze is smooth. Pour over scones. Scones can be kept in the fridge for up to a week or frozen for up to three months.
Notes
- Don’t Overmix: When combining wet and dry ingredients, mix just until moistened. Overmixing can make the scones tough.
- Lemon Flavor: For a stronger lemon taste, add more lemon zest to the dough and glaze.
- Thickness of Dough: If the dough is too sticky, add a little more flour, but be careful not to add too much.
- Cutting Scones: Use a sharp knife or dough scraper for clean cuts. This helps the scones rise evenly.
- Baking: Watch the scones closely as they bake. They should be lightly golden.
- Cooling: Let scones cool before adding the glaze. This prevents the glaze from melting off.
