Description
These lemon scones are fluffy, buttery, and bursting with fresh citrus flavor, finished with a sweet-tart lemon glaze. Ready in just 30 minutes, they’re perfect for breakfast, brunch, or a cheerful afternoon treat.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 1 tablespoon (15g) baking powder
- 1/2 teaspoon (2g) salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- Zest from 2 medium lemons (about 2 tablespoons)
- 3 tablespoons (45ml) fresh lemon juice
- 1 large egg, room temperature
- 1/2 cup (120ml) heavy cream, plus extra for brushing
- 1 teaspoon (5ml) vanilla extract
- For the glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons (30-45ml) lemon juice, to taste
- Optional: extra lemon zest for topping
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Zest and juice lemons, cube butter and keep it cold.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt. Stir in lemon zest.
- Add cold, cubed butter to the dry mix. Use a pastry cutter, two forks, or your fingertips to work the butter in until the mixture resembles coarse breadcrumbs with some pea-sized bits.
- In a separate bowl, whisk together heavy cream, egg, lemon juice, and vanilla extract until smooth.
- Pour wet ingredients over dry mixture. Gently fold with a spatula or wooden spoon until a shaggy dough forms. If very dry, add a splash more cream, 1 tablespoon at a time. Do not overmix.
- Turn dough onto a lightly floured surface. Pat into a 7-8 inch circle, about 1 inch thick. Cut into 8 wedges or use a biscuit cutter for rounds.
- Place scones on prepared baking sheet, about 2 inches apart. Brush tops with extra cream.
- Bake for 14-16 minutes, or until tops are golden and edges are firm. Do not overbake.
- Cool scones on a wire rack for 10 minutes. Meanwhile, whisk together powdered sugar and lemon juice for the glaze. Drizzle glaze over warm scones and sprinkle with extra lemon zest if desired.
Notes
For best results, keep butter very cold and avoid overmixing the dough. If your kitchen is warm, chill the shaped scones for 10 minutes before baking. Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen (unglazed) for up to 2 months. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and substitute vegan margarine and full-fat coconut milk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Snack, Dessert
- Cuisine: American, British
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 15
- Sodium: 250
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
Keywords: lemon scones, easy scone recipe, lemon breakfast, brunch, citrus scones, bakery scones, quick scones, lemon glaze, fluffy scones, homemade scones