Redeemed Sweets

The best hack for rolling out sugar cookie dough!

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Back to Basics: Lemon Scones

Is there anything better than a lemon scone fresh out of the oven? This is one of my favorite from-scratch recipes, and I’m so excited to finally share it here.
While this is the base version, I’ve already uploaded the full “masterclass” version to my Skool community. My members have had early access to these for the last two days, and they’re already baking them up!
The Skool version isn’t just the recipe—it’s the toolkit. It includes:
Variations to turn these into blueberry, chocolate, funfetti, and more.
Different glaze ideas, but the base to create the perfect glaze.
The full-in depth video on how to make these from scratch!

We’re building a space for bakers who want to master their craft. If you want to join us and lock in your spot as a founding member, the link is waiting for you in my bio. Let’s get baking. 🥐

Recipe:
Dry Ingredients
2 1/2 cups flour (300g)
1/3 cup sugar (67g)
1 tablespoon baking powder (15g)
1/2 teaspoon (3g) salt

Once mixed, add 12 tablespoons cold, cubed, unsalted butter. Mix this together until you have pea sized balls.

Into a bowl for wet ingredients:
1 egg
1/2 cup whole milk (124g)
Zest of 1-2 lemons
1 tablespoon of vanilla extract
2-3 teaspoons of lemon emulsion, can also use lemon extract

Add wet ingredients to dry ingredients and mix until your dough comes together. On a piece of lightly floured parchment paper, pat your dough out to about an 8’ inch circle (you want your circle to be about an inch thick).

Cut your dough into 8 triangles, you can also cut into mini scones if you want.

Place on parchment paper lined baking tray and bake at 425 degrees for 12-14 minutes.

While your scones are baking you can make your glaze
1 cup (120g) powdered sugar
2-3 tablespoons of lemon juice
2 teaspoons of vanilla extract or vanilla bean paste. Mix together until you get the consistency you prefer. Either add more powdered sugar or more lemon juice if too thick.

**you can make this recipe vanilla scones very easily by omitting all of the lemon ingredients**

Let’s make an outline and a flood consistency for royal icing!

Carrot cake does not deserve raisin’s 🤪 . If you want the in depth tutorial on how I baked and decorated this cake, check out my skool community! Link is in my bio!

Carrot Cake Ingredients:
2 ½ cups (315g) all-purpose flour
1 cup (200g) granulated sugar
1 cup (200g) light or dark brown sugar, firmly packed
1 ½ teaspoons (9g) baking soda
1 teaspoon (5g) baking powder
1 teaspoon (6g) table salt
2 teaspoons (5g) ground cinnamon
½ teaspoon (1g) ground nutmeg
1 cup (215g) cooking oil (canola, avocado, or vegetable)
½ cup (113g) unsalted butter, melted
4 large eggs (200g), room temperature
1 Tablespoon (13g) vanilla extract
3 cups (340g) grated carrots
1 cup (125g) chopped walnuts or pecans

Stabilized Cream Cheese Frosting recipe:
Unsalted Butter (Room Temp): 450g (2 cups / 4 sticks)
Cream Cheese (Cold): 450g (16 oz / two 8oz blocks)
Powdered Sugar (Sifted): 900g (Approx. 7.5 cups)
Meringue Powder: 30g (3-4 tablespoons)
Vanilla Extract: 15g (1 tablespoon)
Salt: 2g (1/4 teaspoon)
Instructions:
1 Sift the powdered sugar and meringue powder together.
2 Beat room-temp butter until smooth, then add cold cream cheese. Mix just until combined.
3 Gradually add the sugar/meringue mixture to the fats on low speed.
4 Add vanilla and salt, then mix on medium-low for 30–60 seconds until smooth.
5 Let sit for 15–20 minutes before piping to allow the meringue to hydrate.

Royal Icing 👸🏼

Recipe:
1/3 cup water
2-3 tablespoons meringue powder (I use Wilton brand)
1-2 teaspoons vanilla extract (doesn’t have to be clear)
4 cups powdered sugar
1-2 teaspoons white gel food coloring!

I do not add corn syrup to my royal icing. You can if you want to, but it’s not required. Add about 1 tablespoon per batch as listed above. Adding corn syrup gives your royal icing a softer bite. But because my sugar cookies are thick and soft, I like that my sugar cookies have a bit of a snap to it. It makes for a delicious cookie with GREAT textures!!

Edible cookie dough! 🤤

Recipe:
1 cup (125g) all purpose or GF flour - heat treated

1 stick (113g) unsalted room temperature butter
3/4 cup (165g) packed brown sugar
1 tsp (4-5g) vanilla extract or bean paste
1/2 tsp (3g) salt
2 tablespoons (30g) milk
1 cup chocolate or candy of choice!

Heat treat your flour
Cream together butter and sugar
Add in vanilla and salt and mix again
Add heat treated flour, and mix again
Add your milk and chocolate and enjoy! Store in the fridge until eaten 😋