Lemon Bunny Scones for Spring

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

Ingredients:

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

For Glaze: 

juice of 2 lemons

powdered sugar 

pink & yellow food coloring

pastel sprinkles

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!!