Brunch ideas seem to get pretty stagnant in my cooking repertoire. Sometimes I just need something quick and easy to throw together and toss into the oven without a ton of work. This scone recipe is just that. I don’t have a “scone pan”, and not many of my friends do either so I wanted to create a recipe that could be prepared in little time, in a pan size that most people have. These bright, rich, tender scones will hit the mark on your brunch spread, I promise.
Lately, things around here have been quite busy as we welcome the show pig litters on the farm this year. Between new babies, coaching basketball & softball as well as travel for work, January and February are pretty well eaten up. So I guess, before we know it March will be here and I sincerely hope it will be warmer then. We’re paying it ahead with all these subzero “highs”, aren’t we?
On a warmer note: thank you baby Jesus for modern barns that we can keep our sows and babies warm and safe inside. Amen.
When you make this pan full of scones be aware, they are quite thick (almost like cornbread). I like to split them in half and spread raspberry jam in between the layers. If you want to make a thinner scone, spread the batter between a 9×13 and an 8×8 inch pan. (You’ll just need a couple extra tablespoons of melted butter for the 8×8 pan and a pinch of sugar for garnishing the top before baking.)
- 4 cups all purpose flour
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- Zest of one large or two small lemons *pro-tip: rub lemon zest into sugar before adding it to dry ingredients for better flavor.
- 2 sticks butter divided
- 1/2 cup milk
- 1/3 cup sour cream
- 1/4 cup lemon juice
- 3 eggs
- 2 tsp vanilla extract
- 1 1/2 tablespoons granulated sugar
- 2 cups powdered sugar
- 2 tablespoons milk
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract or vanilla bean paste
- In a large mixing bowl combine flour, baking powder, salt, sugar and lemon zest. Whisk well. Add 12 tablespoons of well chilled butter in ½” cubes. Cut butter into dry ingredients until mixture resembles a rocky road. In a separate bowl combine milk, sour cream, lemon juice eggs and vanilla. Whisk well and add to dry ingredients. Fold mixture together gently, taking care not to over mix.
- Melt remaining 4 tablespoons of butter. Add 3 tablespoons to a 9x13 inch baking dish and brush around until evenly coated. Scoop scone dough into the 9x13 pan. Brush top of dough with remaining 1 tablespoon butter. Sprinkle with 1 ½ tablespoons granulated sugar. Bake for 20-23 minutes in a 425 degree oven until golden on top and baked throughout (or 185-200 degrees F on a digital instant read thermometer.)
- Combine glaze ingredients. Drizzle glaze over scones after they've cooled slightly.