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lemon scone loaf

Lemon Scone Loaf

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Prep: 20 minutes
Bake: 50 minutes
Servings: 1 loaf

Ingredients

  • 1 large Lemon for zest and lemon juice
  • 300 g AP Flour 2½ cups
  • 67 g Granulated sugar ⅓ cup
  • ¾ tsp Sea salt
  • ½ tsp Baking soda
  • 2 tsp Baking powder
  • 113 g Unsalted butter cold, ½ cup
  • 210 g Heavy cream ¾ cup + 2 tbsp
  • 1 tsp Lemon extract
  • ¼ tsp Vanilla extract
  • 1 tsp Lemon juice
  • 1 large Egg cold, beaten

Glaze

  • 125 g Powdered sugar 1 cup
  • 2 tbsp Fresh lemon juice
  • ¼ tsp Vanilla
  • pinch Sea salt

Instructions

  • Place your butter in the freezer for about 20 minutes before you are ready to start.
  • Line an 8.5x4.5" loaf pan with parchment paper. Set aside. Preheat your oven to 375°F
  • In a medium to large bowl, weigh out your sugar and then zest your lemon into the sugar.
  • Using your fingers, rub the sugar and lemon zest together. As you do this, the oils in the zest will be released into the sugar and create a yellow sandy mixture.
  • Add your flour, salt, baking powder, and baking soda into the sugar mixture and mix well.
  • Remove your butter from the freezer and drop it into your dry ingredients to lightly coat the butter. This makes it easier to handle while grating. Using a coarse grater, grate into the flour mixture. I find it helpful to grate half, mix throughout dry ingredients and then grate the second half, and mix in.
  • Create a well in the center of the bowl and pour your heavy cream, beaten egg, lemon extract, lemon juice and vanilla into it.
  • Using a fork or a rubber spatula, push the sides into the wet ingredients and begin to bring your dough together.
  • The dough can be sort of in large clumps, I take that and place it into the loaf pan, gently pressing the pieces into each other to fill the spaces evenly.
  • When your oven is ready, remove your loaf pan from the freezer. If you do not plan to make the glaze, I recommend lightly brushing the top of your loaf with cream and sprinkling with demerara or turbinado sugar for a little extra sweetness and texture.
  • Bake your loaf on the center rack of your oven for about 45-50 minutes. The internal temperature in the center when removed should read about 190°F and the top of the loaf should have a golden crust.
  • Remove your loaf from the pan and place on a wire cooling rack to cool.
  • After loaf has cooled for about 30 minutes, prepare your glaze.
  • In a small bowl, add powdered sugar, lemon juice, vanilla and pinch of salt. Whisk together. Glaze will be thick but ribbon off spoon or whisk easily.
  • Pour or drizzle glaze over loaf. Slice and enjoy! Store scone loaf in an airtight container for 2-3 days.