One Bowl Citrus Scones
- Rose Huxford
- Mar 12, 2024
- 3 min read
Updated: Jan 23
My One Bowl Citrus Scones are perfect anytime of the year. They are citrusy, refreshing, light, and wonderful for breakfast or for a mid afternoon snack with tea. My recipe is so simple, you literally need one bowl to make them!
Scones are such a wonderful treat for breakfast or for as an afternoon snack. But, sometimes they seem a bit daunting to make, but let me assure you, my version is quite easy. All you need to do is place everything in one bowl, and use your clean hands to bring the dough together. No food processor, no unnecessary dishes to wash, and no fancy equipment! Plus, these scones can be made Gluten Free and Dairy Free.
One Bowl Citrus Scones
Pre-heat oven: 425 degree F
Yields: 4-8 scones (depending on the size you want)
Prep-time: 5 minutes
Chill-time: 20 minutes
Bake-time: 20-30 minutes
Total-time: ~ 60 minutes
Ingredients
2 cups all-purpose flour (or Gluten Free 1-for-1 baking flour)
1 tsp salt
2 tbsp sugar
1/2 tsp baking soda
1/2 cup chilled unsalted butter, cubed (or dairy free butter)
1 medium lemon zest
1 medium orange zest
1/2 cup almond milk (or reg. milk or oat milk) + 1 tsp lemon juice (to make buttermilk)
2 tbsp plain Greek yogurt (or dairy free yogurt, I like Cashew Yogurt)
Directions
Line a cookie sheet pan with either parchment paper or a baking mat, and set it aside.
In a large bowl, whisk together your flour, salt, sugar, baking soda, lemon zest and orange zest.
In a liquid measuring cup, add your almond milk and juice from the lemon. Stir and then let it sit for about 5 minutes. This is your buttermilk. If you have buttermilk, you can skip this step and just pour the required amount. Set it aside.
Take the butter out of the fridge (it has to be very cold when you use it; you can also leave it in the freezer pre-cubed for 10 minutes), and carefully cube it into small bits. Don't use your hands to add to the flour mixture, as it can start warming up the butter. Now, using either clean hands or a pastry blender, begin crumbling the butter or cutting the butter into the flour mixture until it resembles pea size bits. You don't want to have any large butter chunks. *The butter needs to be cold because it creates that crispy and flaky texture we want in our scones.
Make a well in the center and add your buttermilk to the flour mixture.
Use your clean hands to bring the dough together to form a ball.
Lay out about 10" of plastic wrap on the counter. Place your dough ball in the center of the plastic wrap and wrap your dough into a disc.
Refrigerate for about 20 minutes, or until it's firm and chilled. This part helps relax the dough as well as help to create a crispy and flaky scone.
Pre-heat the oven to 425 degrees F.
Bring the dough onto a lightly floured surface. Use your lightly floured hands to gently press down to help spread out the dough. Keep in mind, you want about 1/2-inch thickness, so don't press too much.
Use a bench scrapper, or knife, to cut into either quarters or into eights. Tip: flour the edges of your scrapper or knife to avoid the dough from sticking.
Place the scones onto the prepared cookie sheet pan.
Brush some almond milk on top of the scones. This helps to give it a bit of a shine and add a bit more flavor. You can also sprinkle some sugar on top.
Bake for about 20-30 minutes, or until a dark golden brown.
allow to cool for about 10 minutes, then enjoy with butter and jam!
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