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–+ servings
yuzu scone with drizzled glaze view from the side

Yuzu Scones with Yuzu Glaze

Print Recipe
Based off a British scone recipe, these yuzu scones are perfectly crumbly without being too dense or too dry. Top with yuzu glaze for even more citrus flavor.
Course Breakfast, Dessert, Snack
Cuisine Asian American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 triangle scones

Ingredients

For Scones

  • 425 g all purpose flour about 3.5 cups
  • 10 g baking powder 1 tbsp
  • 6 g kosher salt 1 tsp
  • 3 oz softened, unsalted butter 6 tbsp
  • 50 g granulated sugar 1/4 cup
  • 1 tbsp yuzu zest optional, see note
  • 180 mL whole milk 3/4 cup
  • 2 eggs
  • 2 tbsp yuzu juice

For Glaze

Instructions

For Scones

  • Preheat oven to 425 degrees F and line two baking trays with parchment paper or silicone.
  • In a large mixing bowl, whisk flour, baking powder, and salt. Set aside.
  • If you have yuzu zest, mix it by hand in a separate bowl with the granulated sugar. Set aside.
  • Mix in softened butter into your flour mixture by hand, until your mix has the texture of moist sand. Whisk in the zest and sugar.
  • In a separate bowl, whisk milk, yuzu juice, and eggs.
  • Pour about a cup of the milk mixture into your flour mixture, reserving at least 2 tbsp of liquid for later. Different brands of flour will absorb liquids differently, so I recommend pouring a little at a time and adding more as needed. Mix until your dough comes together and no longer has dry patches. It's okay if your dough is a little sticky, as you will turn it out onto a lightly floured surface.
  • Dust a clean surface with flour and turn out your scone dough. For triangles, pat dough into two 6 inch discs about an inch thick and cut each circle into sixths, resulting in 12 total triangle scones.
  • Transfer scones to your prepared baking tray. Brush the tops with the remaining milk and egg mixture and bake for 15 minutes or until cooked through and just slightly browning on the edges.

For Yuzu Glaze

  • Mix yuzu juice and powdered sugar to make a glaze. Drizzle over completely cooled scones.

Notes

  • If you don't have yuzu zest, use lemon zest or even lime zest as a substitute.
  • Of course you can use a food processor or pastry cutter to cut your cold butter into the dry ingredients if you wish. I just find that mixing by hand allows me greater control in achieving that sandy texture. Plus, it's less to clean after.