Lemon Scone Recipe
I decided to try out a lemon scone recipe from Fabulous Fairholme Bed & Breakfast, and let’s just say things didn’t go exactly as planned. That’s my gentle way of admitting I did not make fluffy scones, I made flat biscuits, y’all.
But here’s the thing about baking (and life): sometimes, even when things don’t turn out the way you expect, they can still be sweet! There is always beauty to be found in the chaos. Despite my little "flop," I’d absolutely make these again for a brunch or afternoon tea.
What I Learned
Baking is often a trial-and-error process, and I’m taking my scone mishap as a learning experience. Here’s what I’ll do differently next time to (hopefully) get a better result:
Not overmix the dough – I got a little too excited with my food processor and ended up over-blending, which made the dough too dense.
Make them at least an inch thick – Mine were a bit on the thin side, which is why they didn’t puff up as much.
Use all-purpose flour instead of '00' flour – I experimented with a different type of flour, which likely contributed to the texture difference.
Sprinkle with coarse sugar – I skipped this step, but next time I’m definitely adding that extra crunchy sweetness.
So, basically, what I’m saying is that next time, I’ll actually follow the directions.
The Recipe: Lemon Scones (Makes 12)
If you’re up for giving these scones a try yourself (and trust me, they’re worth it), here’s the recipe I followed from Fabulous Fairholme Bed & Breakfast:
Ingredients:
3 cups all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
¼ teaspoon salt
Zest of 1 lemon
¾ cup cold butter
1 egg
Buttermilk (about 9 ounces)
Raw sugar (for sprinkling)
¼ cup currants (optional) I opted out!
Instructions:
Preheat your oven to 375°F.
In a food processor, sift together the flour, sugar, baking powder, salt, and lemon zest.
Add cold butter, cut into cubes, and pulse until the mixture resembles coarse peas.
In a separate bowl, crack the egg, add the buttermilk, and lightly beat. Slowly add the liquid to the flour mixture, being careful not to overmix.
Turn out the dough onto a lightly floured surface, and roll or pat it to a 1-inch thickness. Use a 2-inch cutter to cut out scones and place them on a parchment-lined baking sheet.
Sprinkle the tops with raw sugar and bake for about 15 minutes, or until lightly golden.
Optionally, sprinkle with powdered sugar before serving for an extra touch of sweetness.
If you decide to give this recipe a go, don’t worry if it doesn’t turn out perfectly the first time! Baking is an adventure, and part of the fun is learning along the way. Whether your scones end up looking picture-perfect or more like my flat biscuits, the important part is that they’re delicious and made with love. Anything tastes sweeter served with jelly and Devonshire cream.
Let me know if you try this recipe, and feel free to share your baking wins (or flops) in the comments! 🍋✨
