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Delicious lemon scones drizzled with a sweet lemon glaze, perfect for brunch.

Lemon Scones

These Lemon Scones are crisp on the outside, soft in the middle, and bursting with bright lemon flavor. Perfect for a cozy morning with coffee, they are easy to make and can also be transformed into blueberry scones.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Gives structure without getting tough
  • 1/4 cup granulated sugar Sweetens and helps brown the edges
  • 2 teaspoons baking powder Main lift agent
  • 1/2 teaspoon salt Enhances lemon flavor
Wet Ingredients
  • 1/2 cup heavy cream or cold buttermilk Keeps the scones tender and moist
  • 1 large egg Binds ingredients and adds richness
  • 1 tablespoon lemon juice Adds tang to the flavor
  • 2 tablespoons lemon zest Biggest flavor booster
Additional Ingredients
  • 1/4 cup powdered sugar Optional glaze for decoration
  • 1/2 cup blueberries Optional, for blueberry version
  • 1/2 cup frozen grated butter Helps achieve a flaky texture

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add lemon zest and rub it into the sugar for extra aroma.
  4. Grate the frozen butter into the flour mixture and toss until coated.
Mixing
  1. In a separate bowl, whisk together heavy cream, egg, and lemon juice.
  2. Pour the wet ingredients into the dry ingredients and mix gently until just combined. If adding blueberries, fold them in now.
Shaping
  1. Turn the dough onto a lightly floured surface and pat it into a round disc about 1 inch thick.
  2. Cut the disc into 8 wedges and place them on the prepared baking sheet.
  3. Chill in the fridge for 10 minutes before baking.
Baking
  1. Bake for 16 to 20 minutes, until lightly golden on top and set in the middle.
  2. If desired, mix powdered sugar with lemon juice and drizzle over the cooled scones.

Notes

Best served fresh, but can be stored for up to 2 days in an airtight container. For longer storage, freeze unglazed scones for up to 2 months.