These lemon scones are light, lovely and full of lemony goodness.
Scones are not just for tea time! Although they are one of my favorite tea time treats these lemon scones are just too good to only enjoy for tea. They are the perfect addition to breakfast, brunch or an afternoon treat.
If you are planning a brunch or breakfast, put these on your menu! Lemon is always my flavor of choice and I just can’t seem to get enough of it this time of year. Scones make a perfect after school treat too.
One of the tricks to a light and flaky scone is to use cold butter. With a pastry blender, work the butter in until little pea sized crumbs form.
After the butter is blended add in your liquid. I used half and half but whipping cream works well too and sometimes I use buttermilk if I have it on hand.
Stir until the dough is combined. The next trick is to not overwork your dough. Once it comes together put it onto a lightly floured surface and knead just a few times and then form it into a flattened round – about 8 inches across. Dough can be slightly wet.
Place your pieces onto a parchment covered baking sheet and bake for 12 minutes.
Bake until the scones start to brown around the edges, remove from oven and allow to cool. Mix together your glaze so that it is a nice drizzling consistency and drizzle over scones.
Lemon Scone Recipe
- 2 C all purpose flour
- 3 Tbsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp lemon zest
- 1/3 C butter cold, cut into pieces.
- 1/2 C half and half whipping cream or buttermilk
- 1 tsp lemon extract
- 1 C powdered sugar
- juice of a lemon
- hot water enough to make drizzling consistency
Combine flour, sugar, baking powder, salt and lemon zest.
Using a pastry blender cut in butter until small pea shaped crumbs form.
Add in lemon extract and milk.
Stir until incorporated. Dough may be slightly sticky.
Place on a lightly floured surface and knead a few times. Form into a ball and flatten into a 8 inch disc.
Cut into 10 pieces and place on a parchment covered baking sheet.
Bake for 10-12 minutes at 400 degree F or until lightly browned around edges.
Remove and cool.
Mix together powdered sugar, juice of a lemon and enough hot water to form a good drizzling consistency (not much water)
Drizzle over scones.
Recipe originally posted on 30 Handmade Days.
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