Lemon Buttermilk Scones

So PDiddy (a nickname for my husband, Paul) loves to make his coffee runs on Sundays to a yummy restaurant and bakery called Jeannine’s. If you’re in the Santa Barbara area, definitely go there for breakfast or get a cake from them (my dear friend, Michelle get’s their Texas chocolate cake for her birthday every year). Crazy delicious!

Anyhoo, a few months ago Paul brought home his double latte along with a couple of Jeannine’s lemon scones. I immediately fell in love. They were the perfect scone texture with a beautifully sweet, yet tart, glaze on top. It was my goal in life to replicate them.

So a few months ago I had all my ingredients ready to go, music playing, and the oven preheating. Now scones are not hard to make, so I went in a bit too confidently. Well, far too confidently. When I was rolling out the dough, I was so surprised how dry it was. Um, yeah. I forgot to put in the buttermilk. Oops!

I’m not gonna lie to you, the dough was insanely wet and difficult to cut. In my attempt to shape the scones into triangles on the cookie sheet, I gave up and decided to just create drop scones.

So this was my second attempt. They turned out fabulously! Such a lovely, lemony flavor. Mine were a touch doughy, but I’d rather have that than scones that are too dry.

Now the Jo Cooks site has it’s own glaze, but I found this other glaze that sounded decadently delicious because it included melted butter. And butter just makes everything better. Have fun and enjoy!

Lemon Buttermilk Scones (recipes care of jocooks.com)

INGREDIENTS: 2 cups all-purpose flour, 1/3 cup sugar granulated, 1 tablespoon baking powder, 1/2 teaspoon salt, 3 tablespoon lemon zest from about 2 lemons, 1 egg yolk, 1 cup buttermilk, 1 teaspoon vanilla extract, 3 tablespoon butter unsalted

DIRECTIONS: Preheat the oven to 400 F degrees. In a large bowl combine the flour, sugar, baking powder, salt and lemon zest. Whisk to combine everything. In a small bowl whisk the egg yolk, buttermilk and vanilla extract together. Add the butter to the flour bowl, and using a pastry blender, cut in the butter to make small pea sized pieces. Add the buttermilk mixture to the flour mixture and stir until the dough pulls together. Lightly flour a work surface and dust your hands with flour. Transfer the dough to the work surface and knead it gently about 5 time. Shape the dough into a ball, then flatten it into a disk that’s about 3/4 of an inch thick and about 8 inches in diameter. Cut the disk into 8 wedges of equal size. Place the wedges onto a baking sheet. Bake them for about 20 minutes or until golden. Transfer the scones to a cooling rack.

Glaze (recipe care of allrecipes.com)

INGREDIENTS: 2 cups confectioners’ sugar, ⅓ cup butter (melted), 2 ½ tablespoons lemon juice, ½ teaspoon vanilla extract, 2 tablespoons water (or as needed)

DIRECTIONS: While scones are cooling, stir confectioners’ sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled. Drizzle glaze over warm scones.

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