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Home » Bread » Biscuits & Scones

Lemon Scones Recipe

Published: Mar 4, 2019 · Modified: May 25, 2021 by Emma · This post may contain affiliate links, which can earn us a commission.

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Isn't lemon one of the most wonderful flavors of spring? To satisfy your cravings this spring, let us show you how to make our lemon scones recipe.

Looking for other mouthwatering biscuits and scones? Try our Vegan Pumpkin Scones and Earl Grey Shortbread Cookies.

lemon scones on a plate

Jump to:
  • Ingredients
  • How to Make
  • Recipe FAQs
  • Store
  • Expert Tips
  • Recipe

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Ingredients

ingredients for lemon scones

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.

How to Make

Cube up the cold butter.

Whisk the flour, lemon zest, and other dry ingredients together until blended.

whisking flour mixture for lemon scones

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

rubbing butter into flour mixture for lemon scones

Add the egg, lemon juice, and buttermilk and mix until a sticky dough forms.

dough for lemon scones

Gently knead the dough a couple times on a floured surface, then shape into a 1-inch thick circle and cut into 8 wedges.

cutting dough for lemon scones

Place in a buttered scone pan or on a parchment-lined baking tray.

lemon scones in a pan

Bake at 400 F for 15-20 minutes, until golden brown on top.  Let them cool completely on a wire rack.

lemon scones cooling on a wire rack

While they're cooling, gather the glaze ingredients: icing sugar, lemon juice, and zest.

topping ingredients for lemon scones

Sift the icing sugar into a bowl and stir in enough juice to make a thick but pourable glaze.

Spoon the glaze on top of the cooled scones and scatter the zest on top.  Let the icing set for 10-15 minutes before serving.

putting the glaze on lemon scones

Whether you're making these for an after-school snack or for a ladies' spring tea, you'll enjoy the delightful flavor and the not-too-sweet scone.  If you love lemon desserts, this is one recipe you should try this spring!

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.

Store

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.

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.

Other Biscuits and Scones You'll Love

  • Vegan Pumpkin Scones
  • Southern Buttermilk Biscuits
  • Gluten Free Scottish Oatcakes

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Recipe

drizzling lemon curd on one of the lemon scones

Lemon Scones Recipe

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 glaze and a sprinkle of lemon zest for a casual yet elegant finish.  Both kids and adults will love them!
5 from 2 votes
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Course: Dessert, Scones
Cuisine: American
Keyword: glazed scones, lemon glaze, lemon scones
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 8 scones
Calories: 334kcal
Author: Emma

Ingredients
 

For the Scones

  • 1 cup bread flour
  • 1 cup all-purpose flour
  • ⅓ cup caster sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon finely grated lemon zest
  • ½ cup unsalted butter, chilled
  • 1 large egg
  • 1 tablespoon lemon juice
  • 3 tablespoons whole milk

For the Glaze & Decoration

  • 1 ¼ cup icing sugar, sifted
  • 1-2 tablespoons lemon juice
  • 2 teaspoons finely grated lemon zest

For Serving

  • Homemade lemon curd
  • Crème fraîche
US Imperial - Metric

Instructions

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 zest.
  • Cube the cold 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 a couple tablespoons of milk, then mix by hand to bring the dough together.  Add more milk 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 they are well risen and a light golden brown on top.
  • Let them cool in the pan for 5 minutes, then allow them to finish cooling on a wire rack.

Decorating (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 juice to make a thick icing.
  • Once they have cooled completely, dip the top of each one into the glaze and sprinkle with zest.
  • Let the icing harden before serving, about 10 minutes.  Serve them with homemade lemon curd and crème fraîche.

Notes

  • 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.

Nutrition

Calories: 334kcal (17%)Carbohydrates: 51g (17%)Protein: 5g (10%)Fat: 13g (20%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 54mg (18%)Sodium: 311mg (14%)Potassium: 59mg (2%)Fiber: 1g (4%)Sugar: 27g (30%)Vitamin A: 398IU (8%)Vitamin C: 2mg (2%)Calcium: 65mg (7%)Iron: 1mg (6%)

This post was originally published on March 22, 2018.

« Irish Ham and Cabbage Pie
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Reader Interactions

Comments

  1. Beth

    April 30, 2019 at 11:06 am

    5 stars
    I love ❤️ scones, and lemon 🍋 is one of my favorite flavours. The glaze is really complementary, and it looks great with the lemon zest on top.

    Reply
    • Emma

      April 30, 2019 at 11:06 am

      Thank you, Beth! I love these lemon scones too!

      Reply
    • M29

      May 08, 2019 at 9:42 pm

      5 stars
      Delicious recipe and really very simple to make. I used whole wheat flour and they looked a little darker but tasted great! Will definitely make again.

      Reply
      • Emma

        May 09, 2019 at 6:04 am

        Thank you! It's a blessing that you enjoyed them!

        Reply
      • Emma

        May 09, 2019 at 6:04 am

        Thank you! It's a blessing that you enjoyed them!

        Reply
  2. Betty

    March 07, 2019 at 10:27 am

    Love your pictures. The flowers you chose are a great addition to the pictures. I can’t wait to make the scones. They look mouth watering. Thank you for sharing your beautiful web site with us. I found it very useful.

    Reply
    • Emma

      March 07, 2019 at 7:00 pm

      Thank you so much, Betty! The flowers are blooming beautifully in our yard--we couldn't resist putting them in the photos! 🙂 Enjoy the recipes and the scones!

      Reply
  3. BlogtasticFood

    March 22, 2018 at 9:06 pm

    This with a cup of tea on a cold winter's day would the best thing ever!! (:

    Reply
    • Emma

      March 22, 2018 at 9:12 pm

      I agree, Nicolas! 😊🍋☕ Thank you for your kind words.

      Reply

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