I'm so excited to share with you today some adorable and
delicious Lemon Bunny Scones! I wanted to try a new scone
recipe and this one is my current favorite!! I love the bunny shapes
and the pretty pastel colors - perfect for Spring Teas & Brunches!
The scones are delicious & light, but what I loved was that they
maintained their shape while baking so now I can use my cookie
cutters and know that my scones will still be beautiful after baking!
First, I rolled my dough out to 1/2". Then I cut out 10
bunny shapes. There was a good deal of dough left but not
enough to get but 2-3 more bunny shapes, so I decided to
make bunny tails!
I just rolled the dough out again and cut out 12 small circles
to be the "bunny tails."
The directions said to bake them for 13-15 minutes. My oven
took 10 minutes. Then I let them cool completely and dipped
the tops of the scones in a simple lemon juice/powdered sugar
glaze. I made the glaze in two colors - pink and yellow.
I didn't realize how quickly this type of icing can harden and
my sprinkles almost didn't stick so my advice is to dip the
shapes one at a time and use your sprinkles immediately.
For the bunny shapes I used Micro Mix Sprinkles from
Wilton. I loved these sprinkles with their pastel colors
and Springtime shapes. For the bunny tails I used some
shredded unsweetened coconut from Bob's Red Mill.
Lemon Bunny Scones
adapted from here
2 cups AP flour
1 tbsp baking powder
1/2 tsp salt
3 tbsp sugar
zest of 2 lemons
4 oz (1 stick) cold unsalted butter cut into small pieces
1 tsp vanilla extract
3/4 to 1 cup heavy cream
juice of 2 lemons
pink & yellow food coloring
shredded unsweetened coconut
In a food processor put the first 4 ingredients in and pulse
a couple of times. Add zest and pulse. Add butter and pulse
until the butter is the size of "peas." Pour most of the cream
in and pulse. Keep adding small amounts of cream until the
dough comes together.
Dump mixture onto a lightly floured surface and knead until
smooth enough to roll out. Roll out to 1/2" and cut out your
shapes. Place shapes on a baking sheet about 1/2" apart
and place in the fridge for 15 minutes. This will help the
scones maintain their shape. Preheat oven to 425F.
Bake 10-15 minutes, depending on your oven.
While scones are cooling make a glaze by mixing
powdered sugar and lemon juice until thick enough
to spread, then add food coloring. Carefully dip tops
of scones in glaze, then immediately sprinkle with
sprinkles or coconut.
So cute - don't you think?!
I'm joining Rose Chintz Cottage today for Tea Time Tuesday!
Stop by for some cute Teatime ideas!
This is a really wonderful scone recipe! So light & scrumptious!!
Hope you give it a try!!