These scones are loaded with lemon zest and after baking, their golden crusts are drizzled with a tangy lemon glaze.
I love lemon biscuits on sunny mornings, whether it’s summer and I want something to match the weather, or winter and I can pretend it’s as warm as where lemon trees grow. There is something classy but rustic about scones. They make me serve them a fancy tea but then dun them.
These Lemon Scones have a crispy outside and are tender and flaky on the inside. They’re rich and buttery, but offset by the bright and floral lemon. The batter is loaded with lemon zest and after baking, the golden crusts are drizzled with a tangy lemon glaze.
You only need one bowl for these Lemon Scones!
Scones are generally quick and easy to make, and this recipe is no different. You mix by hand in minutes and use only one bowl. The only special equipment you need is a fine grater to grate the lemons.
If it’s Sunday morning and you’ve just realized you want something special for brunch, these Lemon Scones could save your morning.
Tips and tricks for flaky, tender scones
The best scones are buttery and flaky with a crispy exterior and tender crumb. To ensure your scones turn out as flaky and tender as possible, try these tips:
- You want to use very cold butter diced into 1/2 inch cubes. If you have the time, consider cutting the butter and freezing it for at least 30 minutes before mixing the batter.
- Avoid over-mixing the batter. The batter should be nice and crumbly, and it’s okay if there are a few floury or dry spots. Mixing the batter too much can make the scones tough and lose some of their fluffiness.
- For the flakiest scones that don’t lose their shape as much during baking, Chill the formed scones in the freezer before baking at least 15 minutes while the oven preheats.
These Lemon Scones are bright and buttery on their own, but feel free to add some mix-ins if you’d like (take it a step further).
- Berry: such as blueberries, raspberries or blackberries. Add 1 1/2 cups fresh or frozen berries to the batter. Be careful when folding in the fruit as the berries will be crushed and can color your scones. For this reason, I prefer to use frozen berries in my scones. Do not thaw the frozen fruit.
- Poppy: For classic lemon poppy seed scones, add 3 tablespoons poppy seeds along with the dry ingredients in step 2. You can also sprinkle some poppy seeds into the lemon glaze before it sets.
- almonds: For a nutty crunch, sprinkle some toasted slivered almonds on top of the glaze before it sets.
GET THE RECIPE:
serving suggestions
There’s no better accompaniment to scones than your favorite hot beverage. Serve these scones as is for breakfast or brunch with a cup of tea or coffee. They also go well with a dash of your favorite jam. Or go all out with some sweet and tangy lemon curd.
We’ve got brunch covered with these scones!
- Cranberry Orange Scones
- Lemon Blueberry Scones
- ginger cakes
- Spicy scones with goat cheese and chives
- Irish scones
Lemon Scones
ingredients
For the lemon buns
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Finely grated zest of 3 Lemons
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1/2 cup (100G) sugar
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3 cups (360G) all purpose flour
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1 tablespoon baking powder
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1/2 teaspoon kosher salt
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1/4 teaspoon baking soda
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1 cup (227G) unsalted buttercold, cut into 1/2-inch cubes
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1 big eggcold
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2/3 Cup (120ml) buttermilkplus extra for brushing the scones
For the lemon glaze
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1/2 cup (57G) powdered sugar
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2 tablespoon lemon juice
method
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Preheat oven to 425°F.
Line a baking sheet with parchment paper and set aside until ready to use.
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Mix the dry ingredients:
In a large bowl, rub the lemon zest into the sugar with your fingertips and pour the lemon zest oils over the sugar.
Add flour, baking powder, salt and baking soda and mix.
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Cut butter:
Add the cold, diced butter to the flour mixture, tossing with your hands to distribute the butter and coat with flour. Using a pastry cutter, work the butter into the flour mixture until the mixture forms coarse crumbs and the butter is in chunks no larger than a pea.
If you don’t have a pastry blender, use your fingertips to press the butter into the flour, pressing and breaking the butter into pea-sized pieces but flat, not chunks.
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Add the wet ingredients:
Measure the buttermilk in a liquid measuring cup, then beat in the egg. Pour the buttermilk mixture into the flour mixture. Gently fold in the mixture with a rubber spatula or plastic spatula until a cohesive but crumbly mixture forms. Don’t overmix. It’s okay if the batter is slightly lumpy or there are a few dry bits.
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Shape and share:
Transfer the dough to a lightly floured surface. Use your hands to gently knead the dough a few times, then press the dough into an 8-inch diameter disc about 1 1/2 inches thick. Using a long knife or bench scraper, cut the slice into 8 equal wedges.
Place the wedges on the prepared baking sheet, keeping them at least 1 inch apart. Use a pastry brush to lightly brush the top of the scones with buttermilk.
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Cool:
Place the baking sheet in the freezer and chill for 15 minutes.
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Bake:
Bake the scones in the center of the oven until golden on top and browned on bottom, about 20 minutes. Allow the scones to cool completely on the pan before adding the lemon glaze.
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Make the lemon glaze:
While the scones are cooling, prepare the lemon glaze. Whisk together the powdered sugar and lemon juice in a small bowl until the glaze is smooth.
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Glaze scones:
Using a spoon, drizzle the scones with the lemon glaze. Allow the glaze to set for 10 minutes, then serve.
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Storage:
The scones will keep on the counter in an airtight container for up to 2 days. For longer storage, the scones can be frozen in a freezer bag for up to two months. Allow scones to thaw at room temperature for about 1 hour before serving.
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| nutritional information (per serving) | |
|---|---|
| 462 | calories |
| 24g | Fat |
| 56g | carbohydrates |
| 6g | protein |
