Isn’t lemon one of the most wonderful flavors of spring? Just the aroma of lemon is so refreshing! 🍋 To satisfy your lemon cravings this spring, let me show you how to make some glazed lemon scones.
These simple scones have a two-ingredient, tangy-sweet lemon glaze and a sprinkle of lemon zest. Honestly, the icing is my favorite part of these scones, because it really has a good flavor and complements the basic scone very nicely.
Whether you’re making these glazed lemon scones for an after-school snack or for a ladies’ spring tea, you’ll enjoy the delightful lemon flavor and the not-too-sweet scone. If you love lemon desserts, this is one recipe you should try this spring!
Do you like this recipe? You need to pin these other recipes for later!
Easy Lemon Bars: creamy, old-fashioned lemon bars with a shortbread base. You’ll need to make these for Easter!
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These easy glazed lemon scones are a simple and delicious dessert for breakfast, Easter brunch, bridal shower, or a ladies tea party. Each scone is topped with a tangy lemon glaze and a sprinkle of lemon zest for an casual yet elegant finish. Both kids and adults will love them!
For the Scones
- 1 cup bread flour (120g)
- 1 cup all-purpose flour (120g)
- 1/3 cup caster sugar (64g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon finely grated lemon zest
- 1/2 cup unsalted butter, chilled (115g)
- 1 large egg
- 1 tablespoon lemon juice
- 1-2 tablespoons buttermilk
- 1 tablespoon whole milk
For the Glaze & Decoration
- 1 1/4 cup icing sugar, sifted (162g)
- 1-2 tablespoons lemon juice
- 2 teaspoons finely grated lemon zest
- Homemade lemon curd
- Crème fraîche
Making the Scones (30 minutes + 20 minutes baking + cooling)
- Preheat the oven to 400 F. Lightly butter a ceramic scone pan or line a cookie sheet with parchment paper. Finely grate the zest of one lemon, setting aside 2 teaspoons for the decoration.
- Pour the two flours into a large mixing bowl and stir in the sugar, baking powder, baking soda, salt, and lemon zest.
- Cube the butter and add it to the flour mixture. Rub the fat into the flour by pinching the cubes of butter and stirring it with the flour until the mixture looks like fine breadcrumbs.
- Add the egg, lemon juice, and one tablespoon of buttermilk, then mix by hand to bring the dough together. Add more buttermilk if needed to create a soft, slightly sticky dough.
- Turn the dough onto a lightly floured surface and knead gently a couple times until the dough is smooth. Shape into a disc about an inch thick and cut into eight wedges. Place each wedge in the scone pan or on the prepared cookie sheet.
- Brush some milk on top of each scone, then bake at 400 F for 15-20 minutes, until the scones are well risen and a light golden brown on top.
- Let the scones cool in the pan for 5 minutes, then allow them to finish cooling on a wire rack.
Decorating the Scones (10 minutes + setting time)
- While the scones are cooling, mix up the glaze. Sift the icing sugar into a medium bowl and stir in enough lemon juice to make a thick icing.
- Once the scones have cooled completely, dip the top of each one into the glaze and sprinkle with lemon zest.
- Let the icing harden before serving, about 10 minutes. Serve the scones with homemade lemon curd and crème fraîche.
If you bake the scones on a metal cookie sheet, they’ll cook differently than in a ceramic scone pan. Check the scones early to make sure they don’t overbake.