There are no other scone recipes you’ll ever need.
Ree Drummond is known more as The Pioneer Woman. She is an excellent cook. Her cream scones, however, are a true masterpiece. These scones melt in your mouth and are crumbly. It is hard to stop eating one of these scones, as I have seen it. Although her basic recipe can be modified to include vanilla, berries, or rosemary, we kept it simple with bright, sunny lemon. These scone recipes are so delicious! I could go on and on about their texture and flavor, but it is enough to say I will never need another.
Serves 24 45 Minutes
Ingredients:
3 cups all-purpose flour
⅓ cup granulated sugar
5 tablespoons baking powder
¼ teaspoon salt
½ lb (2 sticks), unsalted butter, chilled & cubed
1 large egg
1 cup heavy cream
1 teaspoon vanilla extract
Zest 1 lemon
To get the glaze:
5 cups powdered sugar, sifted
½ cup whole milk plus additional as necessary
Juice and zest 1 lemon
¼ teaspoon salt
Directions:
Preheat oven to 350°F. Line a baking sheet using parchment paper. Set aside.
Mix together flour, sugar, baking powder, and salt in a large bowl.
Mix egg, vanilla, and lemon zest into the cream. Let it sit for 10 minutes.
Use a pastry cutter, or two knives to cut the butter into the flour. The mixture should look like coarse crumbs. Mix cream mixture with flour mixture. Stir gently using a fork to combine. The mixture should be crumbly.
Place the dough on a floured surface. Press together to form a rectangle. Roll the dough out until it is approximately ¾-inch thick.
Cut the edges with a knife and then cut into 12 rectangles or squares. Each piece should be cut in half diagonally so that you can make two triangles.
Bake for 18 minutes, then transfer the triangles to a baking sheet.
Let cool on a baking sheet for 15 minutes, then transfer to a wire rack and let cool completely.
Let the scones cool before you make the glaze
Mix together the lemon juice, lemon zest, salt, and milk, and let it sit for about 10 minutes.
Add powdered sugar to milk. If you prefer a thicker consistency, add more.
Once the glaze is smooth, dip each cooled scone in it. Let the glaze set for about an hour before you serve. Enjoy!