Lemon Macadamia Scones are fluffy cake-like treats with crunchy macadamia nuts and fresh lemons!
There is something about a scone that makes you feel sophisticated. Unlike a muffin. A muffin is like the working class and a scone is the aristocracy. Muffins are portable, can be eaten anywhere and on anything. A scone on the other hand, commands fine and delicate china.
You can pick apart muffins, take off the top and shove the rest into your mouth. Whereas you nibble daintily on a scone, with your pinky up in the air of course. Clotted cream and lemon curd are always waiting in the wings to top your scone. Hot tea is a must.
Don’t get me wrong, I am not sophisticated, I just like to think I am. I love muffins, like these orange muffins for example, just as much as I love these lemon scones . While I like to pretend scones are sophisticated, it doesn’t mean they are difficult to make. They may take a little longer to prepare, as you have to shape out the dough and then let it rest before baking. But the rest is quite simple.
Lemon and macadamia nuts are the perfect companions. These scones have lemon zest and lemon juice in the batter as well as in the drizzle I put on top. These scones are fresh, light in texture and the perfect treat for any time of day!
- For the scones
- 2 ¾ cup flour
- 1/3 cup sugar
- ¾ teaspoon salt
- 1 tablespoon baking powder
- ½ cup cold butter
- 2 tablespoons lemon zest
- 2 large eggs
- 2 teaspoon vanilla extract
- 1/3 milk
- 1/3 cup lemon juice
- 1/2 cup chopped macadamia nuts
- 2 teaspoons milk
- For the glaze:
- 1 tablespoon melted butter
- 1 cup powdered sugar
- 1-2 tablespoon milk
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Cut in cold butter with a fork and a pastry knife until it is incorporated. Stir in nuts. In a separate bowl, combine eggs, vanilla, lemon zest, lemon juice and milk. Add liquid ingredients to dry ingredients and stir just until dough is moistened. Line a baking sheet with parchment paper. Sprinkle with flour. Place dough on floured paper and divide it in half. Pat each half into a 6” circle (about ¾ in thick). Brush each round with a teaspoon of milk. Using a warm knife, slice each circle into 6 wedges. Carefully pull each wedge so that there is about ½” space between them. Place the pan in the freezer for 30 minutes. Preheat oven to 425. Bake scones for 20-25 minutes or until they are golden brown. Remove and cool for a few minutes before covering in glaze.
- To make the glaze, stir together all the ingredients until smooth. Spoon glaze over slightly warm scones. Let set.
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