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Lemon Scones
Mark By MARK BEAHM
Beahm
Updated July 06, 2022
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Lemon Scones
PREP TIME COOK TIME CHILL TIME TOTAL TIME SERVINGS YIELD
15 mins 20 mins 15 mins 50 mins 8 servings 8 scones
Ingredients
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Transfer the dough to a lightly floured surface. Use your hands to gently knead the dough a few times, then press the dough into
an 8-inch diameter disk about 1 1/2 inches thick. Use a long knife or a bench scraper to cut the disk into 8 equal-sized wedges.
Place the wedges on the prepared baking sheet, spacing them at least 1-inch apart. Use a pastry brush to brush the tops of the
scones lightly with buttermilk.
6. Chill:
Place the baking tray in the freezer and chill for 15 minutes.
7. Bake:
Bake the scones in the center of the oven until golden on top and browned underneath, about 20 minutes. Allow the scones to
cool completely on the pan before adding the lemon glaze.
10. Storage:
The scones will keep in an airtight container on the counter for up to two days. For longer storage, the scones can be frozen for
up to two months in a freezer bag. Let the scones defrost at room temperature for about 1 hour before eating.
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