TWO-BITE LEMON SCONES
Yields: approximately 60 scones
 
INGREDIENTS
FOR THE SCONES
  • 2¾ cups all-purpose flour
  • ⅓ cup sugar
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup (1 stick) cold butter, cubed
  • 2 large eggs
  • ⅔ cup milk
  • 2 tablespoons fresh squeezed lemon juice
  • zest of one lemon
FOR THE GLAZE
  • 3½ cups confectioners' sugar
  • 5 tablespoons water
  • 2 tablespoons fresh squeezed lemon juice
PREPARATION
FOR THE SCONES
  1. In a large bowl, whisk together flour, sugar, salt, and baking powder. Cut butter into flour mixture until a crumbly meal is formed.
  2. In a separate bowl, whisk together eggs and milk. Stir into dry mixture until the dough just starts to come together.
  3. Add lemon juice and zest and kneed gently until just combined.
  4. Scrape dough onto a well floured work surface, flour both sides of dough, and roll into a 8x8 inch square. Cut the dough into two-inch squares and then cut squares in half diagonally. For larger center triangles, cut in half a second time if desired.
  5. Transfer triangles to a baking sheet lined with parchment paper or silicone baking mat and freeze on baking sheet for 30 minutes.
  6. While freezing, preheat oven to 425 degrees Fahrenheit. Bake for 14-16 minutes until bottoms are golden brown and tops have set. Transfer to a wire rack to cool completely.
FOR THE GLAZE
  1. In a small bowl, whisk together confectioners' sugar, water, and lemon juice until smooth.
  2. Dip each scone bite into glaze making sure to cover all sides. Transfer to a sheet of parchment paper to set completely before serving or storing in an airtight container.
NOTES
Recipe adapted from King Arthur Flour's recipe for Chocolate Chip Scone Nibbles.
Recipe by Bake Love Give at http://bakelovegive.com/two-bite-lemon-scones/