Celebrate a fresh New Year

Sprinkles sparkle like New Year’s confetti in these tangy lemon scones with a light lemon glaze. Their crunchy, zesty sweetness cleanses the palate to get ready for the joys the new year will bring.

Lemons and oranges are at their peak of ripeness in December and January. It’s the height of the picking season in citrus states like Florida and California. That means large, succulent fruit and low prices.

Buy a bunch of them in December and January. Peel and freeze their skins before using their juice. The frozen rinds can be dehydrated in a dehydrator, air fryer, or oven and ground to make dried lemon or orange zest.

Dried citrus zest packs a bigger punch than fresh zest. Plus, it’s FREE. Anytime you use a lemon or orange, peel the rind and save it in your freezer until you’re ready to grind a bunch of them. The frozen rinds will last for up to six months and the ground zest will be good for another three months.

Step by step instructions

Blend the wet ingredients:

Blend the milk, lemon extract, and egg together thoroughly using a milk frother or blender. Transfer the ingredients to a squeeze bottle and put it in your refrigerator to cool until you combine the wet and dry ingredients.

TIP: If you’re making a second batch to cook or freeze, blend the wet ingredients for both batches and place them in separate squeeze bottles.

Freeze the sprinkles:

Measure out the sprinkles and place them in your freezer until you’ve combined the wet and dry ingredients.

Combine the dry ingredients:

Add all the dry ingredients, flour, white sugar, baking powder, baking soda, salt, and dried lemon zest to a large mixing bowl and stir to combine. If using fresh instead of dried lemon zest, double the amount.

Slice the butter into chunks:

Slice the butter into chunks by cutting the length of a stick of butter you’re using in half along its long side, flip it on its side, and slice it again in half. Then cut the long side in half and each half into quarters. Mix the butter chunks into the dry ingredients.

Cut the butter into the dry ingredients:

Use a butter cutter to cut the butter into the dry ingredients until they are about the size of peas.

TIP: Slightly larger chunks create a crunchier scone, leaving bigger gaps in the crumb when they melt.

Put the dry ingredients in your freezer for 15 minutes and preheat the oven to 400°. Line a baking sheet with parchment paper.

Combine the wet and dry ingredients:

After 15 minutes, remove the bowl with the dry ingredients from the freezer and place it on a sticky pad. A sticky pad makes this step go faster by keeping the bowl still while stirring in the wet ingredients. You may have to rub the bottom of the bowl to remove any ice before putting it on the sticky pad.

Remove the squeeze bottle with the wet ingredients from the refrigerator. Slowly combine the wet and dry ingredients by squirting a thin line with the squeeze bottle and rapidly stirring it in with the tines of a large (serving) fork. This MUST BE DONE BY HAND. You don’t want to create a mix or dough. You want to wet the dry ingredients to keep them in pea-sized clusters.

When the dry ingredients start to look wet, use the tines to pull the moist ingredients to one side. This will expose the drier ingredients below. Use smaller squirts from the squeeze bottle onto the dry ingredients and stir faster with the tines. When no dry ingredients are left, stop adding liquid.

Add in the sprinkles:

Add the sprinkles in at this stage. Make sure to mix them thoroughly so that they are evenly distributed.

Form the dough:

Start to form the dough. Gently press it down and fold it a few times until it forms one log. Fold the log in half and move it to a silicone mat.

It’s easiest to form the dough using a 7” ring. Press the dough from the center outward until the dough fills the ring. Swirl the ring around the dough to give it a better edge. Then remove the ring. If forming by hand, press the flat side of your long knife around the edges to firm them.

Cut the dough into eight scones:

Make four equal cuts with a long serrated knife to divide the dough into eight sections. Move the knife slightly back and forth on its flat side with each cut to make it easier to separate each scone.

Place the scones on your baking sheet:

Slide the flat side of the long knife under each scone and move it to the parchment paper on the baking sheet.

TIP: If you plan to arrange the scones on a 10” round after they’re baked, make sure to place them on the parchment paper in the same order that you take them off of the dough circle. Otherwise, they will not form an even circle.

Bake:

Place your baking sheet on a middle rack in your preheated oven and bake for eight minutes at 400°.

When eight minutes is up, turn the pan around in the oven and bake for another seven to eight minutes. The center of the scones should feel solid, not liquidy. Remove the scones to a cooling rack.

TIP: If you plan to store or serve the scones on a 10” round after they’re baked, make sure to keep them in the same order that you took them off of the original dough circle. Otherwise, they will not form an even circle.

Glaze the scones:

Mix the glaze ingredients, powdered sugar, lemon extract, lemon zest, and milk until
smooth and somewhat thin. 

While the scones are still warm brush or dab or brush the glaze on top of
each scone with a silicone, then top them with sprinkles. The glaze will appear translucent. For a whiter, more opaque glaze, wait until the scones are cool and use heavy cream instead of milk.