Bring on all of the freshness of Spring and Summer days even if it’s the dead of winter! These Fresh Squeezed Lemon Scones brighten any breakfast or tea and make for the most divine part of a Brunch Menu. The trick is fresh lemons, their juice and zest make these take on a whole new meaning of Fresh Squeezed! You’ll find these in our Red Tins quite a lot as we dream of the sun shining more and as we welcome all things Spring.

Fresh Squeezed Lemon Scones

3 Tablespoons sugar
1 Tablespoon lemon zest (about 2 lemons worth)
2 cups flour
1/2 teaspoon salt
1 Tablespoon baking powder
1/2 cup grated cold butter
1 egg
1/2 cup buttermilk
1 1/2 teaspoons Vanilla
Lemon juice if needed

Icing:

1 cup powdered sugar
Juice from 1 lemon
*this makes a very thin icing, use less lomon juice if you want it thicker

Preheat oven to 425.

Start with a little bowl to blend the lemon zest and sugar. Really smash it up together to release the lemon oil into the sugar.

Then in a medium sized bowl, combine the lemon sugar, flour, salt and baking powder. Grate the butter into the flour mixture and mix until it’s nice and crumbly.

In a separae small bowl, whisk together the buttermilk (half and half will work too!) egg and vanilla. Pour into the flour/butter mixture and mix until just combined. If it’s too crumbly, squeeze half of one of the zested lemons over the mixture and mix until it binds together.

On a lightly floured surface, shape the batter into a 2 foot x 3 inch wide long rectangle. Cut into triangles and bake for 10-12 minutes at 425 (or until the scones are slightly golden).

While the scones are baking, mix up the icing. Once the scones have cooled, drizzle with the lemon icing. You can garnish these with a few lemon zest shavings and then hide some so you can be sure to have at least 1 for breakfast tomorrow. ;)

Cheers to fresh lemon scones to brighten even the chilliest of winter days! - Kelly