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Lemon Scones Recipe

Lemon Scones

iamwinfred
These lemon scones are buttery, tender in the middle, and packed with real lemon flavor from both the zest and the juice. A quick glaze on top adds just the right amount of sweetness without turning these into cake. Ready in about 33 minutes from start to finish, they're perfect for a weekend breakfast or afternoon tea.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 scones
Calories 290 kcal

Equipment

  • Microplane zester
  • Pastry cutter
  • Large mixing bowl
  • Bench scraper
  • Baking sheet
  • Parchment paper
  • Wire cooling rack
  • Measuring cups and spoons
  • Citrus juicer

Ingredients
  

  • 2 1/4 cups all-purpose flour 270g
  • 1/3 cup granulated sugar 67g
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter 113g, cubed
  • 3/4 cup heavy cream 180ml, plus extra for brushing
  • 1 large egg
  • 2 tablespoons lemon zest from about 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons coarse sugar for topping

For the Glaze

  • 1 cup powdered sugar 120g
  • 2 to 3 tablespoons fresh lemon juice

Instructions
 

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Whisk flour, sugar, baking powder, and salt in a large bowl. Rub lemon zest into dry ingredients with fingertips to release oils.
  • Cut cold butter into flour mixture using a pastry cutter or fingertips until coarse crumbs form with pea-sized butter pieces.
  • Whisk heavy cream, egg, lemon juice, and vanilla in a separate bowl until fully combined.
  • Pour wet ingredients into dry mixture and stir gently with a wooden spoon just until shaggy dough forms. Do not overmix.
  • Turn dough onto a lightly floured surface and knead 3-4 times to bring together. Pat into a ¾-inch thick round disc about 8 inches across.
  • Cut disc into 8 wedges and transfer to prepared baking sheet, leaving 2 inches between each.
  • Chill shaped scones in freezer for 10-15 minutes before baking.
  • Brush tops with heavy cream, sprinkle with coarse sugar, and bake for 16-18 minutes until golden brown.
  • Cool on pan for 5 minutes, then transfer to wire rack to cool completely. Whisk powdered sugar and lemon juice for glaze, then drizzle over cooled scones.

Notes

  • Keep all ingredients cold - chill your butter and even your mixing bowl before starting for the flakiest results.
  • Use fresh lemons instead of bottled juice for the brightest, truest flavor.
  • Do not skip the freezer step before baking - it's key to tall, flaky scones.
  • Handle the dough as little as possible to avoid tough, dense scones.
  • Let scones cool fully before glazing, or the glaze will melt right off.
  • Add 1/2 cup fresh blueberries or 1 tablespoon poppy seeds to the dough for variations.
  • Store leftover scones in an airtight container at room temperature for up to 2 days.
  • Freeze unglazed baked scones for up to 2 months - reheat at 300°F for 8 minutes.
  • You can prepare the dough a day ahead and refrigerate overnight before baking.
  • For a less sweet finish, skip the glaze and simply dust with powdered sugar.

Nutrition

Serving: 1sconeCalories: 290kcalCarbohydrates: 44gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 190mgPotassium: 45mgFiber: 1gSugar: 22gVitamin A: 8IUVitamin C: 6mgCalcium: 8mgIron: 6mg
Keyword breakfast pastry, citrus scones, easy scone recipe, lemon scones
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