My favorite way to start the day! Homemade Lemon Scones with vanilla shortbread.
This post is sponsored by Walkers Shortbread.
I have lots of scone recipes on the blog, like these Hot Chocolate Buttermilk Scones or my Cherry Almond Scones. I’d definitely attribute my love of scones to my mom who always made sure there were some in the bread tin at all times. My addiction to coffee also plays a big part, because you can’t top a cup of fresh coffee and a scone. For breakfast, snack time or even just before bedtime, I always have a spot in my belly for a scone!
If you follow the basic scone dough rules you should be able to walk away with some good results and from there you can start to experiment with fillings and flavors. Don’t try to overwork the dough. As an ambassador for Walkers Shortbread, another awesome teatime treat, I knew there must be a way to incorporate scones and shortbread together.
And there was! As well as crushed Walkers Shortbread Vanilla cookies sprinkled on top of these lemon scones, I added some to the dough as well. There’s no such thing as too much vanilla taste in my opinion, and that’s exactly what the crushed shortbread added! Walkers Shortbread is made the old-fashioned way and the company still holds their Scottish roots close to them. Walkers Shortbread is amazing eaten straight from the box, but it can be used for so many other baking recipes, even in this awesome Orange Whisky Cocktail!
I cut these scones into triangles but you could stick with the more traditional circles. You might have to adjust the baking time though. The smaller the scone the shorter the baking time! I also finished them off with a simple lemon-flavored icing keeping it on the thin side so as not to get things too sticky.
These scones shouldn’t last long, but if you can’t finish them off, seal them in some freezer bags. They thaw super fast and can be ready for breakfast in a flash!
Homemade Lemon Shortbread Scones
- 4 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking soda
- 3 tsp cream of tartar
- 4 tbsp butter diced
- 3 tsp lemon zest
- 1 cup finely crushed Walkers Shortbread Vanilla Cookies
- 1/3 cup white chocolate chips
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup lemon juice
- 3 tbsp milk
- 2 cups powdered sugar
- 2 tbsp lemon juice
- In a bowl, whisk together the flour, sugar, baking soda and cream of tartar.
- Using your fingertips, crumble the butter into the flour mixture.
- Add the lemon zest, crushed Walkers Shortbread crumbs and the chocolate chips.
- In another bowl combine the cream, vanilla and lemon juice.
- Pour into the flour and stir well with your hands until the mixture forms a sticky ball.
- Dump the dough out onto a well floured work surface and form into a flat rectangle about an inch thick.
- Using a sharp knife dive the dough into equal sized triangles and place on the prepared baking tray close to one another.
- Brush the scones with the milk and sprinkle with the remaining crushed cookie crumbs.
- Bake in the oven for about 25-30 minutes or until the scones feel firm when pressing your finger on top of them.
- Whisk the powdered sugar with the lemon juice and drizzle over the scones once they have cooled.