Lemon Scones Recipe

Ingredients

You don't need a lot of fancy ingredients to whip up these easy lemon scones. Let's talk about the key ingredients you'll need.

Flour: All-purpose flour is the standard choice for scones, as it has the right protein content.

Butter: This ingredient gives the scones richness and helps hold them together. Use unsalted butter since it's fresher.

Lemon Juice & Zest: The juice reacts with the baking soda to help the scones rise, while the zest adds a wonderful flavor to the scones.

See recipe card below for the full ingredients list and quantities.

How to Make Lemon Scones

combining dry ingredients and rubbing in butter

Whisk the flour, lemon zest, and other dry ingredients together until blended. (image 1)

Add the cold, cubed butter and rub it into the flour until the mixture resembles breadcrumbs. (image 2)

Recipe FAQs

What is the secret to a good scone?

Make the dough fairly sticky, so the scones will still be moist after baking. Be gentle with the scone dough, handling it as minimally as possible to prevent toughness. If you're using a cutter, don't twist it, or it will seal the sides together.

How do I get my scones to rise and be fluffy?

Although it may seem counterintuitive, using a 50-50 mixture by weight of bread flour and all-purpose flour can create higher-rising scones. Also, place the scones with their sides touching on the tray; this will help them rise higher in the oven.

What can I use instead of cream in scones?

If you're trying to make a cream scone recipe without cream, substitute with butter and milk. For 1 cup of cream, use ½ cup of unsalted butter and ½ cup of milk. If you're dairy free or vegan, use your favorite vegan butter and plant-based milk.

Why do scones not have eggs?

Many scone recipes do contain egg because it adds extra flavor and richness. Feel free to omit it if you prefer or substitute with a flax egg, chia egg, or another vegan egg alternative.

How do you store leftover scones?

Make Ahead: It's best to bake scones the same day you'll eat them. If you want to make them in advance, mix up the dough the night before and store the dough in the fridge. Bake them fresh the next day.
Freezing: Seal them tightly in an airtight container or zip-top freezer bag and freeze for 1 month. Defrost in the microwave or at room temperature.

Serving Lemon Scones

Serve these lemon scones as a breakfast dessert or at an afternoon tea. Everyone will love their tangy flavor and melt-in-your-mouth texture!

Here's some other teatime treats to serve along with these lemon scones to make your afternoon tea extra special. You'll love these crab salad sandwiches or egg salad spread for a savory snack, while this Earl Grey shortbread and Cornish saffron buns add something sweet. English crumpets will also add a special touch to your tea table!

Expert Tips

Use a 50-50 blend of bread flour to all-purpose flour for a better rise and texture. (You can substitute all-purpose for the bread flour if you're in a pinch.)

Make sure the butter is cold from the fridge. Room-temperature butter will make a greasy dough that won't have a nice texture.

Handle the scone dough gently. Overworking it will make them tough.

Freshly squeeze the lemon juice for the scones and icing; it tastes ten times better than the bottled kind.

Be careful not to overbake them, or they will be dry and extra crumbly.

Let the scones cool completely before pouring the icing on top. Warm ones will soak up the glaze, which isn't what we want.

Recipe

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