New Year's Confetti Scones

Two triangular scones with sprinkles and lemon glaze on a blue and white tablecloth with two flutes of champagne and six more scones behind them.

Start the new year with the fresh scent of lemons that hint of the coming of warmer weather. These lemon scones with festive sprinkles and a white lemon glaze clear the palate for the new year.

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Keyword: January, Winter

Prep Time: 20

Cook Time: 18

Total Time: 40

Servings: servings

Calories: 190kcal

Author: Pah

Cost: $4.65for 8

Equipment

Ingredients

Wet Ingredients

½ cup Whole milk*
1 tsp Lemon extract
1 egg, large

Dry Ingredients

1 ½ cups All purpose flour
¼ cup Granulated sugar**
2 ¾ tsps Baking powder
¼ tsp Baking soda
⅜ tsp fine sea salt 1/4 + 1/8 tsps
2 tsp lemon zest dried
4 Tbsps butter***
2 Tbsp Sprinkles Added before forming

Glaze Ingredients

½ cup Powdered sugar
Zest of one lemon
⅕ tsp Lemon extract
2 tbsp Whole milk Plus more to consistency

Instructions

Wet Ingredients

Combine the milk, egg, and lemon extract.
Blend the wet ingredients with a milk frother or blender.
Transfer to a squeeze bottle and place in your refrigerator.

Dry Ingredients

Measure 2 tablespoons of sprinkles and put them in the freezer.
Mix flour, granulated sugar, baking powder, baking soda, salt, and dried or fresh lemon zest in a large mixing bowl.
Slice butter into chunks and mix with the dry ingredients.
Cut the butter into the dry ingredients with a butter cutter until the butter is the size of peas.
Put the bowl with the dry ingredients in your freezer for 15 minutes.
Preheat your oven to 400°.
Line your baking sheet with parchment paper.

Combine the Wet and Dry Ingredients

Using the "tine method" (see video in the stepby step instructions above), combine the wet ingredients into the dryingredients until the ingredients are wet but still pea sized.
Add the sprinkles and thoroughly mix.

Form the Scones

Gently flip and press the ingredients in the bowl until they form one log.
Fold the log in half and move it to a silicone mat.
Using the guide of the measured circles on a silicone mat or a 7" ring, form the dough into a 7" circle by gently pressing from the center of the dough to the edges.
If using a 7" ring, swirl the ring around the dough to firm the edges. If forming by hand, press the edges of the dough lightly with the flat side of a long knife to firm the edges.
Use a long serrated knife to make four equal cuts through the center of the dough to divide the dough into eight scones.
Slide the flat edge of the long knife under each scone and move it to the parchment paper on your baking sheet, leaving about 1" between each scone.

Bake the Scones

Place your baking sheet on a middle rack in your oven at 400° and bake for 8 minutes.
After 8 minutes, turn the baking sheet around and bake for another 7 minutes.
If topping with a glaze, mix the powdered sugar, milk, fresh orange zest, and lemon extract in a medium bowl during the final bake until smooth and somewhat thin. Adjust the amount of milk to your desired consistency.
After 7 minutes make sure the centers of the scones feel firm, not liquidy. If not, bake for another1or 2 minutes.
Remove the baking sheet from your oven and with the long knife or a spatula, remove the scones toa cooling rack.

Glaze the Scones

With a spoon (thickerglaze) or silicone brush (thinner glaze), spread or dab the glaze on the top ofeach scone. If the scones are still warm, don't spread the glaze to the edges as the glaze will drip.

Storage

Cover any scones that will not be eaten right away. They will last about 5 days without refrigeration, about 10 days in your refrigerator, and about 3 months in your freezer.
Let the scones cool completely before covering with plastic wrap,
To thaw frozen scones, let them come to room temperature (about 30 minutes) or microwave for 10 seconds.

Notes

*You can substitute 2%, Almond, Coconut, or Soy Milk for Whole Milk.

**For a restricted sugar diet, you can put as little as 1 Tbsp of sugar.

***You can use as much as 6 or as little as 2 Tbsps of butter

Nutrition