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These lemon scones are drizzled with a sweet and lemony glaze. They are light, flaky, tender and full of lemon flavor.
Why You’ll Love This Recipe!
- Lemon 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.
- These scones are light, tender and flaky.
- Lemon scones have the perfect amount of lemon flavor.
What is a Scone?
A scone is a baked pastry made with a slightly sweet dough. They are typically cut into wedges. In England they tend to be less sweet because they are typically eaten with jam and clotted cream.
Ingredients Needed for Lemon Scones
- Flour. I use unbleached all purpose flour
- Sugar
- Baking powder
- Salt
- Lemons
- Butter, cold, cut into pieces.
- Half and half, you can also use heavy cream.
- Lemon extract
- Powdered Sugar
How to Get a Flaky Scone?
One of the tricks to a light and flaky lemon scone is to use cold butter. With a pastry blender, work the butter in until little pea sized crumbs form. Don’t over work it, you don’t want your butter to melt.
How to Make Lemon Scones
- Combine dry ingredients including flour, sugar, baking powder, salt and lemon zest and whisk together.
- Add in butter that is cold and has been cut into pieces.
- Using a pastry blender cut in butter until small pea shaped crumbs form.
- Add in milk and lemon extract.
- 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 work surface and knead just a few times, then form it into a flattened round – about 8 inches across. Dough can be slightly wet.
- Cut your lemon scone dough into 10 pieces.
- Place your pieces onto a parchment paper covered baking sheet and bake for 12 minutes at 400 degrees F.
- Bake until the lemon scones start to brown around the edges, remove from oven and allow to cool.
- Mix together the powdered sugar and lemon juice to make your lemon glaze. It should be a a nice drizzling consistency and drizzle over scones. If it sets up and is too thick just add in a couple drops of hot water.
- Drizzle over the top of the cooled scone.
Tip for Tender Scones
- Do not over mix or overwork the dough. Mix just until ingredients are incorporated.
- Use cold butter and cold milk/cream. This helps the scone rise better and be more tender.
- Don’t over bake. They should be golden brown on the bottom and look dry on top.
Variations of Lemon Scones
- Add in 2 Tbsps poppy seeds with the dry ingredients to make lemon poppy seed scones.
- Change your citrus up and use an orange or a lime instead of a lemon.
- Add in 1 cup of chocolate chips to make a chocolate chip scone.
Frequently Asked Questions
Both are a quick bread. The main difference is in the texture. A scone tends to be a bit more dense and rich compared to the light and flaky American biscuit. Biscuits are typically made with buttermilk and a scone is made with milk or cream.
I think they are best eaten fresh out of the oven but if kept in an airtight container they will last 1-2 days.
You can freeze a scone before or after it is baked. If you are freezing them before they are baked, cut them into wedges and then freeze. You can bake the scones straight from the freezer they will just take a minute or two longer.
To freeze them after they are baked, I recommended freezing them without the glaze and glazing them after they are thawed and before serving. Store them in an airtight freezer bag and they will keep for 3-4 monhts. Thaw at room temperature and add glaze.
Check out more of my delicious scone recipes:
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Lemon Scones
Ingredients
- 2 cups all purpose flour
- 3 Tbsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp lemon zest
- 1/3 cup butter cold, cut into pieces.
- 1/2 cup half and half whipping cream or buttermilk
- 1 tsp lemon extract
Glaze
- 1 cup powdered sugar
- juice of a lemon
- hot water enough to make drizzling consistency
Instructions
- Combine flour, sugar, baking powder, salt and lemon zest and whisk together
- 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.
Tips & Notes:
- Do not over mix or overwork the dough. Mix just until ingredients are incorporated.
- Use cold butter and cold milk/cream. This helps the scone rise better and be more tender.
- Don’t over bake. They should be golden brown on the bottom and look dry on top.
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Nutrition Facts:
Sue Lanter says
Can any leftover scones be frozen? It’s just my husband and I and I know we can’t eat all of these in one sitting.
Auntiepatch says
Lemon runs neck-and-neck with chocolate for me!
Maria says
I’m with you- I love, love, love lemon! These look delicious. Pinned to make very soon. Thanks.