Lemon Scones

Craving a delightful treat that’s both comforting and zesty? Look no further! My easy lemon scones recipe is perfect for a delightful breakfast, a special brunch, or a sweet afternoon snack. These scones are bursting with bright lemon flavor and are topped with a simple, sweet lemon glaze, making them an absolute treat. You’ll love how easy they are to make, and they’re sure to become a new family favorite.

Why You’ll Love This Lemon Scones Recipe

If you’ve been searching for the perfect lemon scones, you’re in the right place! Here’s why this recipe will become your go-to:

• Easy to Make: This recipe is incredibly straightforward, making it ideal even if you’re new to baking. You don’t need fancy equipment or advanced skills, just a few simple steps and you’ll have delicious scones.
• Perfectly Flaky: Achieving a light and flaky texture in scones can be tricky, but I’ll show you the secret to getting it right every time. Say goodbye to dry, dense scones!
• Bright Lemon Flavor: This recipe uses fresh lemon zest and juice to achieve the perfect balance of sweet and tart. Each bite will be bursting with that fresh, zesty taste we all love.
• Delicious Lemon Glaze: The simple lemon glaze isn’t just for looks—it takes these lemon scones to the next level of deliciousness. It adds that perfect touch of sweetness and extra lemon kick.

Ingredients for Lemon Scones

Before you start, gather these simple ingredients. You might even have most of them in your pantry already! Here’s what you’ll need:

• For the Scones:
  • 3 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ⅓ teaspoon salt
  • ¾ cup cold unsalted butter, cut into pieces (for best results, freeze the butter for about an hour, and then cut it into cubes before using).
  • 9 tablespoons milk or buttermilk (I prefer whole milk or buttermilk for a richer flavor).
  • 3 tablespoons fresh lemon juice (freshly squeezed is best for bright flavor).
  • 2 ½ teaspoons lemon zest (zest the lemon before juicing it).
  • 1 ½ teaspoons vinegar or 1 teaspoon vanilla extract (vinegar helps with the rising process, but vanilla extract adds an extra layer of flavor).
• For the Lemon Glaze:
  • 2 cups confectioners’ sugar
  • ⅓ cup melted unsalted butter
  • 2 ½ tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract
  • 2 tablespoons water, or half and half, as needed (adjust the liquid to get the perfect consistency).

Equipment Needed for Lemon Scones

You don’t need a lot of fancy equipment to bake these delicious lemon scones. Here’s what you’ll need:

• Large mixing bowl: For mixing the dry and wet ingredients.
• Small mixing bowl: For whisking the wet ingredients and mixing the glaze.
• Whisk: To combine dry ingredients and wet ingredients.
• Pastry blender or 2 knives: To cut the cold butter into the flour mixture. (A pastry blender is ideal for fluffy scones).
• Measuring cups and spoons: For accurate ingredient measurements.
• Lemon zester or microplane: To zest the lemons finely.
• Baking sheet: To bake the scones on.
• Parchment paper or non-stick baking mat: To prevent sticking and make cleanup easier.
• Wire rack: For cooling the scones.
• Bench scraper or sharp knife: For dividing the dough into wedges.
• Rubber spatula: For folding wet ingredients into the dry.

Step-by-Step Instructions for Lemon Scones Recipe

Now, let’s get baking! Follow these simple steps to create the most delicious lemon scones:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a non-stick baking mat, and set it aside.
2. Combine the dry ingredients: In a large mixing bowl, blend the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir thoroughly to ensure the ingredients are evenly distributed.
3. Cut in the cold butter: Add the cold, cubed butter to the flour mixture. Cut the butter into the flour mixture using a pastry blender or two knives until it forms a texture similar to coarse crumbs. You should see small lumps of butter, and that’s exactly what you want.
4. Whisk the wet ingredients: In a small bowl, whisk together the milk or buttermilk, fresh lemon juice, lemon zest, and vinegar (or vanilla extract) until everything is well combined.
5. Gradually pour the wet ingredients into the flour mixture, combining them gently. Mix gently with a rubber spatula until the ingredients are just moistened. The dough should be somewhat shaggy and not completely smooth. Don’t overmix!
6. Turn out and knead: Turn the dough out onto a lightly floured surface. Knead the dough briefly, about 5 or 6 turns. You just want to bring the dough together, not work it too much.
7. Shape the dough: Pat or roll the dough into a 1-inch-thick round.
8. Cut into wedges: Use a bench scraper or sharp knife to cut the dough into 10 equal, wedge-shaped pieces.
9. Arrange on baking sheet: Arrange the lemon scones on the prepared baking sheet, spacing them about 1 inch apart. This will give them space to bake evenly.
10. Bake: Transfer the baking sheet to the preheated oven and bake for 12 to 15 minutes, or until the bottoms are lightly golden.
11. Cool the scones: Remove the baking sheet from the oven and let the lemon scones cool on a wire rack for about 15 minutes.
12. Make the glaze: While the scones are cooling, prepare the lemon glaze. In a separate bowl, stir together the confectioners’ sugar, melted butter, fresh lemon juice, and vanilla extract until smooth.
13. Add water to the glaze: If the glaze is too thick, add water one tablespoon at a time until you get the desired consistency. The glaze should have a thick consistency that allows it to drizzle smoothly without being overly runny.
14. Drizzle with glaze: Drizzle the glaze over the warm lemon scones. Let the glaze set for about 10-15 minutes before serving.

Pro Tips for Success with Lemon Scones

To make sure your lemon scones come out perfectly every time, keep these tips in mind:

• Use Cold Butter: Make sure your butter is cold. This helps create those lovely flaky layers. You can even freeze the butter for 30 minutes or more before cutting it into cubes.
• Don’t Overmix the Dough: Overmixing the dough will develop the gluten and result in tough, dense scones. Mix just until the ingredients are combined. The dough should look shaggy and not completely smooth.
• Work Quickly: Once the butter is added, work quickly to get the scones formed and into the oven. You want the butter to stay cold until baking.
• Chill Before Baking: For even flakier scones, chill the shaped dough in the freezer for about 15 minutes before baking. This also helps them to keep their shape.
• Use Fresh Lemon Zest and Juice: For the best lemon flavor, use fresh lemon zest and freshly squeezed lemon juice. Avoid bottled juice if you can.

Variations and Substitutions

Want to mix things up a bit? Here are some fun ways to customize your lemon scones:

• Lemon Blueberry Scones: Gently fold 1 cup of fresh or frozen blueberries into the dough before shaping. Be gentle when folding in the blueberries, as they can get squished and dye your scones.
• Lemon Poppy Seed Scones: Add 3 tablespoons of poppy seeds to the dry ingredients before adding the wet ingredients.
• Orange Scones: Use orange zest instead of lemon zest in the dough, and use orange juice instead of lemon juice in the glaze. You can use half orange and half lemon for the glaze.
• Vegan Lemon Scones: Substitute the butter with a vegan butter, and use a plant-based milk alternative like almond, soy or oat milk. For the glaze, substitute with a plant-based butter alternative and a non-dairy milk.
• Gluten-Free Lemon Scones: Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. My favorite brands for this are Bob’s Red Mill or King Arthur.

Serving Suggestions

Here are a few delightful ways to serve and enjoy your freshly baked lemon scones:

• Serve warm with a cup of hot coffee or tea for a cozy and comforting start to the day.
• Pair them with a dollop of lemon curd or your favorite jam for an extra burst of flavor. Raspberry, strawberry and blackberry jams go particularly well with lemon.

Storage Instructions

Here’s how to keep your lemon scones fresh, or prepare them ahead:

• Room Temperature: Store remaining lemon scones in an waterproof holder at room temperature for up to 3 days.
• Freezing Baked Scones: Freeze baked scones for up to 3 months. Wrap them separately in plastic wrap or thwart, at that point put them in a freezer bag or a cooler sack. Thaw at room temperature before enjoying. You can reheat them in the oven at 350°F (175°C) for about 10 to 15 minutes. For best results, freeze them as soon as possible after baking and cooling, without the glaze.
• Freezing Unbaked Scones: You can also freeze the scones after they have been shaped, but before baking. Place them on a baking sheet and freeze for about an hour, and then wrap them tightly in plastic wrap and store in a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.
• Make Ahead: You can prepare the dough ahead of time and chill it for up to a day before baking. Keep them well covered with plastic wrap. But bake as soon as possible, because they tend to lose some of their shape during baking after they’ve been refrigerated.

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Lemon Scones Recipe

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These amazing lemon scones are tender and flaky, with a bright, citrusy flavor, and topped with a sweet lemon glaze. This easy scone recipe is perfect for breakfast, brunch, or afternoon tea.

• Author: Stephanie
• Prep Time: 25 minutes
• Additional Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 10 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American, British

Ingredients

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For the Scones:

• 3 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ⅓ teaspoon salt
• ¾ cup cold unsalted butter, cut into pieces
• 9 tablespoons milk
• 3 tablespoons lemon juice
• 2 ½ teaspoons lemon zest
• 1 ½ teaspoons vinegar

For the Lemon Glaze:

• 2 cups confectioners’ sugar
• ⅓ cup unsalted butter, melted
• 2 ½ tablespoons lemon juice
• ½ teaspoon vanilla extract
• 2 tablespoons water, or as needed

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Cut in Butter: Cut in cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
4. Combine Wet Ingredients: In a small bowl, whisk together milk, lemon juice, lemon zest, and vinegar.
5. Add Wet to Dry: Stir the wet ingredients into the dry ingredients until just moistened.
6. Knead and Shape: Turn the dough out onto a lightly floured surface and knead briefly, 5 or 6 turns. Pat or roll the dough out into a 1-inch-thick round.
7. Cut Scones: Cut into 10 wedge-shaped pieces.
8. Arrange on Baking Sheet: Place scones 1 inch apart on the prepared baking sheet.
9. Bake: Bake in the preheated oven until the bottom edges are golden brown, 12 to 15 minutes.
10. Cool Scones: Cool scones on a wire rack for 15 minutes.
11. Make Glaze: In a bowl, stir confectioners’ sugar, melted butter, lemon juice, and vanilla together until smooth. Add water, 1 tablespoon at a time, to reach desired consistency.
12. Glaze: Drizzle glaze over the warm scones.
13. Set Glaze: Let the glaze set for about 15 minutes before serving.

Notes

• Cold Butter is Key: Ensure butter is very cold to create flaky layers.
• Do Not Overmix: Overmixing will result in tough scones.
• Freezing: Scones can be frozen before or after baking. Freeze before glazing, and add glaze after thawing.
• Variations: Add blueberries, poppy seeds, or orange zest for different flavors.
• Glaze Consistency: Adjust the amount of water in the glaze to achieve desired thickness.
• Storage: Store baked scones in an airtight container at room temperature for up to 3 days.

Nutrition

• Serving Size: 1 scone
• Calories: 446kcal
• Sugar: 32g
• Sodium: 488mg
• Fat: 21g
• Saturated Fat: 13g
• Carbohydrates: 62g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 54mg