Lemon Scones

These lemon scones are a simple sweet scone that are buttery and soft on the inside with a slightly crisp exterior! Topped with a tangy lemon glaze, they're the perfect springtime brunch treat!

Course Breakfast, Brunch, Dessert

Cuisine American, British

Prep Time 15

Cook Time 20

Freezing Time 20

Total Time 55

Servings scones

Calories 343kcal

Author Kyleigh Sage

Equipment

Ingredients

Scones

½ cup unsalted butter frozen and grated
½ cup heavy cream
1 large egg
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ cup granulated sugar
1 tablespoon lemon zest
2 cups pastry flour substitute all purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt

Glaze

½ cup powdered sugar
2 teaspoons lemon juice
1-3 teaspoons milk as needed

US Customary - Metric

Instructions

Place the butter in the freezer for at least 30 minutes before grating. Use a box grater to carefully grate the butter into small pieces. Keep the grated butter in the freezer until you're ready to use it. [If you don't want to use grated butter, just cut the butter into small chunks and keep chilled until ready to use.]
In a small bowl, whisk together the heavy cream, egg, lemon juice, and vanilla extract then set aside.
In a medium bowl, add the sugar and lemon zest. Then use your fingers to gently massage the lemon zest into the sugar (this is optional, but helps infuse the sugar with even more lemon flavor).
Then to the same bowl, add in the flour, baking powder, and salt and whisk together.
Add in the frozen grated butter and mix in until it's fully coated in the flour.
Then slowly drizzle the wet ingredients over top, combing as you go. Continue mixing until the dough just comes together. The dough will be slightly sticky. If too dry, add in more milk 1 tablespoon at a time.
Transfer the dough to a lightly floured surface and gently press into an 8 inch round disc. Use a sharp knife to cut the dough into 8 triangles. [You could also form the dough into a metal scone pan instead.]
Place the scones a few inches apart on the lined baking sheet. Lightly brush the tops with cream and sprinkle with a little granulated sugar if desired.
Place the lemon scones in the freezer for at least 20-30 minutes before baking to firm up.
While the scones are chilling, preheat the oven to 400°F.
Bake at 400°F for 18-24 minutes or until the tops are golden brown. Remove from the oven and transfer to a wire rack to cool.
To make the glaze, whisk together the powdered sugar and lemon juice. Then slowly drizzle in 2-4 teaspoons of milk or cream until the glaze is a thick, but pourable consistency.
Drizzle the lemon sconces with the lemon glaze and enjoy!

Notes

These scones are best eaten the same day, but they'll keep in an airtight container in the fridge for up to 3 days. You can also reheat scones in the oven at 350°F for 5-10 minutes.

Nutrition