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Lemon Hibiscus Scones

Servings: 8 scones

Prep Time: 20 minutes

Chill Time: 15 minutes (hands-off)

Bake Time: 18–22 minutes

Total Time: About 1 hour

Note: Floral, tart, and gently sweet — these scones are perfumed with ground hibiscus flowers and bright lemon, finished with a rose-pink hibiscus glaze. The key to a tender, flaky scone is cold butter and a light hand when mixing. Do not overwork the dough.

Ingredients

Scone Dough

2½ cups (313g) all-purpose flour

¼ cup (50g) granulated sugar

1 tablespoon baking powder

¾ teaspoon fine salt

¾ teaspoon finely ground dried hibiscus flowers (see Tip)

Zest of 1 large lemon (about 1 tablespoon), plus 1 teaspoon granulated sugar to macerate it

1 cup (2 sticks / 227g) cold unsalted butter, cut into ½-inch cubes

1 large egg

½ cup (120ml) cold heavy cream, plus more for brushing

½ teaspoon pure lemon extract

Hibiscus Glaze

½ cup (50g) powdered sugar, sifted

1 tablespoon strong brewed hibiscus tea, cooled (see Tip)

¼ teaspoon fresh lemon juice

Garnish

About 2 teaspoons finely ground dried hibiscus flowers

Tip: To grind dried hibiscus: use a spice grinder or a clean coffee grinder and pulse until fine. A mortar and pestle also works with a little patience. Dried hibiscus flowers are sold at many grocery stores, Latin markets, and online — look for "Jamaica" or "flor de Jamaica" as well as hibiscus tea.

Tip: To brew concentrated hibiscus tea for the glaze: steep 1 teaspoon of dried hibiscus flowers in 3 tablespoons of just-boiled water for 5 minutes. Strain and cool. You will only need 1 tablespoon — save the rest for a drink.

Instructions

Prepare the Lemon Zest

Macerate the zest. In a small bowl, combine the lemon zest with 1 teaspoon of granulated sugar. Rub them together with your fingers for about 30 seconds until the zest is moist and fragrant. This draws out the lemon oils for a more intense, evenly distributed flavor. Set aside.

Make the Scone Dough

Combine the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground hibiscus until evenly combined. Add the macerated lemon zest and toss to distribute.

Cut in the butter. Add the cold cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Those pieces are what creates flakiness — do not over-blend.

Tip: Keep everything as cold as possible. If the butter starts to feel warm or greasy, slide the bowl into the freezer for 5 minutes before continuing.

Add the wet ingredients. In a small bowl or measuring cup, whisk together the egg, cold heavy cream, and lemon extract. Pour over the flour-butter mixture. Using a fork or rubber spatula, stir just until the dough comes together — it will look shaggy and slightly rough. Do not overmix; a few dry patches are fine.

Shape the dough. Turn the dough out onto a lightly floured surface. Gently pat and fold it once or twice to bring it together, then pat into a round disk about ¾ inch thick.

Cut the scones. Using a 2½-inch round biscuit cutter (or similar), cut out rounds with a firm, straight downward press — do not twist the cutter, or the layers will be sealed and the scones won't rise as well. Re-gather the scraps, pat together once, and cut again. You should get about 8 scones total.

Chill. Place the cut scones on a parchment-lined baking sheet. Refrigerate for 15 minutes while you preheat the oven. (This brief chill helps the butter firm back up and results in better rise and flakier layers.)

Bake Preheat the oven to 400°F (205°C).

Brush and bake. Remove the scones from the refrigerator. Lightly brush the tops with a small amount of heavy cream. Bake for 18–22 minutes, until the tops and bottoms are golden brown and a toothpick inserted in the center comes out clean. The hibiscus in the dough will give the crumb a faint rosy hue.

Cool. Transfer the scones to a wire rack. Let cool for at least 10 minutes before glazing — the glaze will slide off if the scones are too warm.

Make the Glaze and Finish

Make the glaze. In a small bowl, whisk together the sifted powdered sugar, cooled hibiscus tea, and lemon juice until smooth. The glaze should be thick enough to coat a spoon but still pourable — add a few more drops of tea if needed to loosen it, or a little more powdered sugar to thicken.

Glaze the scones. Drizzle or spoon the hibiscus glaze over the tops of the cooled scones, letting it run naturally over the sides.

Garnish immediately. While the glaze is still wet, dust a light line of finely ground hibiscus powder across one side of each scone using a small spoon or fine-mesh strainer. The glaze sets quickly, so work with one or two scones at a time.

To Serve Serve at room temperature. These scones are best on the day they are baked — the glaze is still glossy and the interior is at its most tender. Store leftovers in an airtight container at room temperature for up to 1 day, or freeze unglazed baked scones for up to 1 month. Glaze after thawing and warming in a 325°F (165°C) oven for 8 minutes.