Citrus Scones
These easy Citrus Scones are the best spring scones recipe! They are quick and simple, making them the perfect choice for your weekend brunch!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Zester
Ingredients
Dough
- 284 grams all purpose flour
- 75 grams cane sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 113 grams salted butter (cold)
- 1 large egg
- ¾ cup heavy whipping cream
- ½ teaspoon lemon flavor
- ½ teaspoon orange flavor
- zest of 1 organic lemon
- zest of 1 organic mandarin
Topping
- 2 tablespoons heavy whipping cream
Glaze
- 142 grams powdered sugar (sifted)
- 1 tablespoon lemon juice
- 1 tablespoon mandarin juice
Instructions
- Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, baking powder, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.
- Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet. Add the egg, 3/4 cup heavy whipping cream, lemon flavor, orange flavor, lemon zest, and mandarin zest.
- Mix on low to combine until you have a shaggy dough, don't over mix as you still want to see small pieces of butter. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands.
- Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.
- In a small dish, add the 2 tablespoons heavy whipping cream for the topping. Using a pastry brush, brush the tops of the scones to coat completely.
- Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
- Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.
- To make the glaze: In a medium bowl, add the powdered sugar, lemon juice, and mandarin juice. Whisk until you have a smooth glaze.
- Drizzle the glaze on top of each scone.
- Store in a cool dry place for up to 3 days.
Video
Notes
Tips
- Always use a digital food scale for the best results!
- While I'm using salted butter, you can use unsalted if you prefer. Just add 1/4 teaspoon of salt to the recipe.
- Gluten Free: Replace the all purpose flour with 310 grams (2 cups) gluten free flour blend.
- Make sure your butter is cold, straight from the fridge. This is the key to flaky and tender scones!
- I use a large box grater to grate the butter, but if you don't have one you can cut the butter into small cubes.
- The dough should look shaggy, not super smooth. Mix just until it comes together and finish with your hands as needed so you don't over mix.
- Refrigerating the dough is essential to prevent the scones from spreading too much. This also helps keep the butter cold right when it hits the oven so you get tender and flaky scones. You need to refrigerate for at least 30 minutes, but you can leave even longer if needed, up to overnight.
- Scones should be stored in a cool, dry place. I like to leave them out on the counter. Don't store under a cake dome or in an airtight container as they can get soggy.
- High Altitude — Bake at 400°F for 18 to 22 minutes or until lightly golden brown on the bottoms.
Nutrition
Calories: 581kcalCarbohydrates: 75gProtein: 7gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 107mgSodium: 552mgPotassium: 102mgFiber: 1gSugar: 38gVitamin A: 1021IUVitamin C: 1mgCalcium: 157mgIron: 3mg
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