Lemon Scone Recipes
Tender, zesty lemon scones with a bright citrus glaze. Simple pantry ingredients deliver bakery-style results in under 30 minutes.
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Servings:
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 6 tbsp granulated sugar
- 2.25 tsp baking powder
- 0.5 tsp fine sea salt
- 6 tbsp unsalted butter, cold and cubed Keep very cold for best flakiness.
- 1 tbsp fresh lemon zest
- 3 tbsp fresh lemon juice For the dough.
- 0.75 cup heavy cream Plus a little extra for brushing.
- 1 tsp vanilla extract
- 1 tbsp coarse or sanding sugar For sprinkling on top; optional.
- 1 cup powdered sugar For the glaze.
- 2 tbsp fresh lemon juice For the glaze.
- 1 tbsp heavy cream For the glaze; adjust as needed.
Instructions
Preparation Steps
- Heat oven to 400°F. Line a baking sheet with parchment.
- Whisk flour, sugar, baking powder, salt, and lemon zest in a large bowl.
- Cut in cold butter until pea-sized bits remain and mixture looks sandy.
- Stir cream, lemon juice, and vanilla together in a measuring cup.
- Make a well. Add liquids. Mix with a fork just until shaggy.
- Turn dough onto a floured surface. Fold gently 6–8 times to bring together.
- Pat into a 7-inch round, about 1 inch thick. Cut into 8 wedges.
- Set wedges on sheet. Brush tops with cream and sprinkle with sanding sugar.
- Bake 13–16 minutes until edges are golden. Cool on the pan 10 minutes.
- Whisk powdered sugar, lemon juice, and cream until smooth and pourable.
- Drizzle glaze over warm scones. Let set briefly before serving.
Notes
Variation: Fold in 1/2 cup fresh blueberries for a lemon–blueberry twist. For a crunchier finish, skip the glaze and sprinkle coarse sugar before baking. Store in an airtight container up to 2 days, or freeze baked scones (unglazed) for 2 months; thaw and refresh at 325°F for 8–10 minutes.
This recipe is an original creation inspired by classic Lemon Scone Recipes flavors. All ingredient ratios and instructions are independently developed.