Lemon-Walnut Scones
Serves: 9
 
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup plus 1 teaspoon granulated sugar, divided
  • 1 tablespoon fresh lemon zest
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into pieces
  • ½ cup chopped toasted walnuts
  • ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
  • ½ teaspoon lemon extract
  • ¼ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, ¼ cup sugar, lemon zest, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add walnuts, stirring to blend.
  4. In a liquid-measuring cup, combine ¾ cup cream, lemon extract, and vanilla extract, stirring to blend. 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 square cutter, cut 9 scones from dough. Place scones 2 inches apart on prepared baking sheet.
  6. Brush tops of scones with remaining 1 tablespoon cream. Sprinkle remaining 1 teaspoon sugar on tops of scones.
  7. Bake until edges of scones are golden brown, approximately 20 minutes.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-walnut-scones/