Japanese food prepared in the home. Essentially, it is a bowl of sushi’s elements mixed together and presented. It is a very quick and practical way to experience sushi’s flavor without doing all the labor! A soy sauce-wasabi mixture is also good to have on the side, as are chopped up bits of seaweed. It goes well with tea, but beer goes better.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 10 scones |
Ingredients
- 3 cups all-purpose flour
- ⅓ cup white sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ⅓ teaspoon salt
- ¾ cup cold butter, cut into pieces
- 9 tablespoons milk
- 3 tablespoons lemon juice
- 2 ½ teaspoons lemon zest
- 1 ½ teaspoons vinegar
- 2 cups confectioners’ sugar
- ⅓ cup butter, melted
- 2 ½ tablespoons lemon juice
- ½ teaspoon vanilla extract
- 2 tablespoons water, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the scones: Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Whisk milk, lemon juice, lemon zest, and vinegar in a small bowl; stir into flour mixture until dough is moistened.
- Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns. Pat or roll dough out into a 1-inch-thick round. Cut into 10 wedge-shaped pieces; arrange 1 inch apart on a baking sheet.
- Bake in the preheated oven until bottom edges are golden brown, 12 to 15 minutes. Cool scones on a wire rack for 15 minutes.
- Meanwhile, make the glaze: Stir confectioners’ sugar, melted butter, lemon juice, and vanilla together in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, to make a glaze; drizzle glaze over warm scones.
Nutrition Facts
| Calories | 446 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 488 mg |
| Sugars | 32 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
These are amazing!!! I added a bit more milk and lemon juice to the flour mixture and these turned out light and flaky and delicious! I think I’ll add some blueberries next time!
Excellent texture and taste. I added some lemon zest to the glaze and liked that addition.
easy and delicious. I added currants too. cooked at 400 f for 15 minutes .
Tart! I enjoyed baking them, but they were very crumbly, so I added more milk! Can’t wait to make these again
I added 2 more tablespoons lemon juice and 1 more of milk and they turned out perfect. These are delicious!
Very simple to make and absolutely delicious!!! My new go to recipe.
Added Crasin/nut mix -1/3 cup
Was too dry and crumbly. The dough wouldn’t hold together even before baking. I added more lemon juice than the recipe called for and I didn’t even taste it. Just tasted like butter and flour.
I have always wanted to make scones but was scared for some reason. These are totally easy to make and they came out delicious! I used my blender/food processor to combine everything and the dough was perfect. I also cut the frosting in half and it was perfection.
They are Amazing! Super easy. Light flaky. Followed directions. I just added tiny extra milk as needed to moisten the dough. Glaze just tart enough. Thank you for sharing.
Delicious
These are wonderful. I would suggest weighing your flour if you find these dry…1 cup equals 120 gm. They are perfection when you weigh your flour.
I have made these several times and everyone loves them. However I always had to add more milk in order to be able to have the dough not be too crumbly. And for the glaze I just use the lemon juice and the butter but not nearly that much icing sugar. Lots of requests for this recipe from friends and family.
The scones themselves are amazing! (I highly recommend using a food processor for the dough it is SO much easier!) I have to admit that I had no idea that butter could be used in a glaze and I am never not using it again! Perfection!
Didn’t change a thing. Delicious!
These were delicious, even though I didn’t get a single compliment, all were gone the next morning. The things I changed, triple sifted the dry ingredients together. I added a Tablespoon of water when kneading the dough, as it seemed a little dry. Preheated the Oven after I had them ready to go in, to give a little reaction time. Also I halved the Glaze and added a quarter teaspoon of Lemon Zest to the Glaze. Just the right amount of moistness and not at all falling apart crumbly.
I loved this recipe. I used a dough hook for the final mix instead of kneading. I had a lot of extra frosting, so would decrease the amounts, using 1 1/2 cups confectioners sugar.
Delicious recipe…no dry scones here! Based off previous suggestions, I used my food processor to mix in the butter, then added the liquid through the chute, and the dough came together beautifully. I also only made 1/2 the icing, which was plenty. The only other modification was that I added a little extra lemon zest to the icing. Will be making these again, for sure!
My glaze curdled, what is the cause? Hot butter maybe? Did I mix too much (my icing sugar was a bit old and lumpy). I added raspberries and hazelnuts, so I can’t really comment on how perfect the recipe is, since I had to wing it a bit when adding milk (to compensate for moisture from berries).
The recipe was ok. I found the lemon flavor from the scone dough alone was nearly non existent. If I made this again I would definitely double the lemon juice in the dough. The 13.5 tbsp of liquid was nowhere near enough to form any sort of workable dough. I probably added 1/4 more milk to get it moist, but not too moist and still crumbly. Cook time was also off for me. I cooked mine till about 22 minutes. The dough did rise quite nicely. I would make again just with a few fine tune adjustments.
We love this recipe. We follow it exactly as written except that we find we only need half of the glaze mixture and even that is a lot. Also, even though we make ten scones an inch thick as the recipe calls for it always seems to take at least 18-19 minutes for them to cook.