Lemon Cream Cheese Scones with Elderberry Glaze
Continuing on from our recent theme of amazing bakes, here’s another one of our favorites from Karlee at Olive and Artisan. Karlee creates mouthwatering bakes and this one is no different, making the most of antioxidant packed elderberry powder. (And her Instagram feed is a sight to behold so definitely check it out.)
The lemon and cream cheese in these sweet scones complement each other perfectly, and each bite is crumbly, chewy and delicious.
Freezing the butter and cream cheese is a brilliant tip from Karlee. It means they’ll help to keep your dough nice and chilled whilst you work with it, and then when in the oven, they’ll melt into your scones perfectly. And by the way, a “shaggy dough” is a dough that’s well mixed with no visible flour that sticks together well, but is a little lumpy, rather than completely smooth.
To make sure you get the process right, especially the shaggy dough bit, watch Karlee making these beautiful scones on her Insta page.
¼ cup sugar
Zest of one large lemon
3 cups flour
1 tablespoon baking powder
½ teaspoon salt
½ cup butter, chilled and grated
1 brick cream cheese, cubed and chilled
1/3 cup buttermilk
For the glaze
1 cup powdered sugar
1 teaspoon egg white
2 tablespoons lemon juice
Place the grated butter and cubed cream cheese in the freezer while prepping. Preheat the oven to 450 degrees.
In a large bowl, mix the sugar and lemon zest. Rub together between your fingers until the sugar looks yellow. Add in the flour, baking powder and salt. Toss together until well combined.
In a separate bowl, whisk together the buttermilk and eggs and set aside.
Add the grated butter into the flour mixture and toss. Add in the cream cheese and toss.
Add the wet ingredients into the dry ingredients and mix together to create a shaggy dough. Pour out onto a clean work surface and kneed together into a ball.
Form the ball into a 9-10 inch disk and cut into 8 wedges. Place in the oven to bake for 18 minutes.
Mix the ingredients for the glaze together. You can leave the egg white out, so that you have a runny glaze.
Once the scones have cooled slightly, drizzle with the elderberry glaze and enjoy!
Makes: 8 scones
Prep time: 25 minutes
Cook time: 18 minutes
Total time: 38 minutes
Enjoy with a cup of tea or a glass of bubbly – they work equally well with both! Whatever you decide, make sure you take a pic and post it tagging @oliveandartisan and @nature.restore!