Lemon Scones

If you have been looking for moist, buttery and crunchy lemon scones recipe, this recipe is for you. These lemon scones are so easy to make. They are delicious snacks for a quick brunch or as a perfect dessert option. You only need about 35 minutes to have this on your table.

Keyword Lemon Scones

Prep Time 20

Cook Time 15

Total Time 35

Servings scones

Calories 474.3kcal

Ingredients

For the lemon scones

3 lemons zest Finely grated
½ cup sugar
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter cold, cut into ½-inch cubes
1 large egg cold
⅔ cup buttermilk plus extra for brushing the scones

For the lemon glaze

½ cup powdered sugar
2 tablespoons lemon juice
½ teaspoon vanilla extract

Instructions

For the lemon scones

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, rub the lemon zest into the sugar to release the oils. Then add the flour, baking powder, baking soda, and salt. Whisk until well combined.
Add the cold butter cubes to the flour mixture. Using a pastry cutter, blend the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. If you don't have a pastry cutter, use your fingertips to squish the butter into flat, small pieces.
In a separate measuring cup, whisk together the buttermilk and egg. Pour this mixture into the flour mixture. Gently fold with a rubber spatula or dough scraper until it forms a crumbly dough. Do not overmix; it's okay if the dough is slightly lumpy.
Transfer the dough onto a lightly floured surface. Gently knead a few times, then shape it into an 8-inch diameter disk, about 1 ½ inches thick. Cut the disk into 8 wedges.
Place the wedges onto the prepared baking sheet, spacing them at least 1 inch apart. Brush the tops lightly with buttermilk.
Place the baking sheet in the freezer for 15 minutes to chill.
Bake the scones in the preheated oven for about 20 minutes or until golden brown on top and bottom. Let them cool completely on the pan.

For the lemon glaze

While the scones cool, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
Drizzle the lemon glaze over the cooled scones using a spoon. Allow the glaze to set for about 10 minutes before serving.

Notes

Counter: Store scones in an airtight container for up to 2 days.

Freezer: For longer storage, place scones in a freezer bag and freeze for up to 2 months. Defrost at room temperature for about 1 hour before eating

Nutrition