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–+ servings

Lemon Scones Recipe

Megan
Lemon scones are soft, flaky and buttery scones filled with bright lemon flavor. Top these tender lemon scones with a sweet and tangy fresh lemon glaze for even more bright lemon flavor. They're perfect for spring and summer breakfasts, brunch or even afternoon tea.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 10 minutes
Total Time 42 minutes
Course Breakfast, Snack
Cuisine American
Servings 8 scones

Equipment

Ingredients
  

Lemon Scones

  • ½ cup (100 g) granulated sugar
  • 2 lemons, zested
  • 2½ cups (300 g) all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 10 tablespoons (142 g) cold unsalted butter, cubed
  • 1 large egg
  • ½ cup (120 ml) cold heavy cream
  • 2 tablespoons (30 ml) lemom juice
  • 2 teaspoons (10 ml) vanilla extract

Lemon Glaze

  • 1½ cups (180 g) powdered sugar
  • 3 - 4 tablespoons (45 - 60 ml) lemon juice
  • ½ teaspoon lemon zest, optional

Instructions
 

  • Whisk the sugar and lemon zest together until well combined and the same consistency as wet sand. Whisk in the flour, baking powder and salt with the lemon sugar until well combined. 
    Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces.
    ½ cup (100 g) granulated sugar, 2 lemons, zested, 2½ cups (300 g) all purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, 10 tablespoons (142 g) cold unsalted butter, cubed
  • In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream, lemon juice and vanilla extract until well combined. Form a little well in the center of the flour and butter mixture.  Repeat with the remaining wet ingredients into the dough. Mix until the dough just comes together. There should be a few stray pieces of the dough. Try to mix everything in as gently as possible.
    1 large egg, ½ cup (120 ml) cold heavy cream, 2 tablespoons (30 ml) lemom juice, 2 teaspoons (10 ml) vanilla extract
  • Transfer the lemon scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk.
    Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
  • Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush the tops of the scones with the heavy cream.
  • Bake in the oven at 425 F (218 C)  for 12 - 14 minutes. The scones should be lightly golden brown and will be very fragrant.
    Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
  • Make the lemon scones even better by topping them with a a tangy lemon glaze. Mix powdered sugar and lemon juice to your desired consistency. Then drizzle the glaze on the cooled scones and enjoy.
    1½ cups (180 g) powdered sugar, 3 - 4 tablespoons (45 - 60 ml) lemon juice, ½ teaspoon lemon zest, optional

Notes

Store: Store baked lemon scones in an airtight container at room temperature for 3 - 4 days. 
Keyword Lemon Glazed Lemon Scones, Lemon Scones, Lemon Scones Recipe
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