Citrus Scones

Citrus Scones

Filled with fresh fruity flavor, these Citrus Scones are a delight for teatime. 

Citrus Scones
Serves: 9
 
Ingredients
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon fresh grapefruit zest
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh orange zest
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into pieces
  • ¾ cup plus 2 tablespoons cold heavy whipping cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • ½ cup confectioners’ sugar
  • 2 teaspoons fresh grapefruit juice
  • 2 teaspoons fresh orange juice
  • 2 teaspoons fresh lemon juice
Instructions
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, granulated sugar, grapefruit zest, lemon zest, orange zest, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
  4. In a liquid-measuring cup, combine cream, vanilla extract, and lemon extract, stirring well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch fluted round cutter, cut 9 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes. Let cool completely.
  7. In a small bowl, combine confectioners’ sugar, grapefruit juice, orange juice, and lemon juice, whisking until smooth. Brush tops of scones with citrus glaze. Let dry completely before serving.

 

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