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Scones
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2 cups all-purpose flour
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1/3 cup sugar (plus 1 teaspoon to top scones if desired)
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3/4 teaspoon baking powder
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3/4 teaspoon baking soda
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1/2 teaspoon salt
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2 large hard boiled large eggs, peeled and finely diced
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1 teaspoon lemon zest
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6 Tablespoons Challenge Butter Cut into 1/2-inch cubes
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2 teaspoons fresh lemon juice
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1/2 cup milk
Lemon Butter
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1/2 cup (1 stick) Challenge Butter, softened
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1/4 cup powdered sugar
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1 teaspoon finely grated lemon zest
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1 Tablespoon fresh lemon juice
Scones
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1
Preheat oven to 375˚ F.
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2
Combine flour, sugar, baking powder, baking soda, and salt in a food processor bowl with steel blade and blend for 8 seconds.
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3
Add finely chopped eggs and pulse 10 to 12 times to incorporate.
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4
Cut butter and lemon zest into flour mixture by pulsing 8 to 10 times until mixture resembles a coarse meal.
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5
Combine lemon juice and milk and add to mixture. Pulse just until dough is evenly wetted and begins to come together.
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6
Turn dough onto a lightly floured surface (It will appear somewhat mealy until pressure is applied). Pat into 8-inch circle, approximately ½ to ¾ inch thick. Cut into 6 to 8 wedges (For mini scones pat into two 4-inch circles)
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7
Place on parchment lined or butter baking sheet. Brush tops of scones with milk and sprinkle with sugar if desired.
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8
Bake 12 to 15 minutes or until golden brown. Serve scones warm with lemon butter.
Lemon Butter
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1
Combine butter with powdered sugar and lemon zest; beat until creamy. Gradually beat in lemon juice. Cover and refrigerate until ready to serve.