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5.0 from 15 votes

Lemon Scones

Buttery Lemon Scones are citrusy and moist with a tender crumb. The scone dough is just the right balance of sweet and tart, and you’ll love the fresh lemon glaze!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
50 mins
Servings: 8
Calories: 298 kcal
Course: Breakfast
Cuisine: British

Ingredients

For the Scones:
  • ⅓ cup granulated sugar (67g)
  • 1 tablespoon lemon zest (about 2 lemons)
  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon baking soda
  • ½ cup cold unsalted butter cubed (113g)
  • ½ cup plus 1 tablespoon buttermilk (120 mL)
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Glaze:
  • ½ cup powdered sugar (60g)
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions

For the Scones:
    Cup of Yum
  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the sugar and lemon zest. Massage the mixture with your fingers to infuse the sugar with the lemon oils until the sugar color is light yellow. Stir in the flour, baking powder, salt, and baking soda. Using a pastry cutter or fork, cut in the cold butter until the pieces are no larger than the size of peas.
  3. In a small bowl, whisk together ½ cup of buttermilk, the egg, and vanilla. Add the buttermilk mixture to the flour mixture, and stir together using a fork or spatula until a shaggy dough forms.
  4. Turn out the dough onto a lightly floured surface and knead once or twice to bring the dough together. Press the dough into a 7½-inch round (about ¾-inch thick) disc.
  5. Using a floured knife, cut the disc into 8 equal triangles and place them on the prepared baking sheet about 2 inches apart. Brush the top of each scone with the remaining 1 tablespoon of buttermilk.
  6. Bake for 20 to 25 minutes or until puffed, and the tops are lightly golden, rotating the pan halfway through baking. Cool the scones on the pan on a wire rack for 20 minutes.
For the Glaze:
  1. In a small bowl, whisk together the powdered sugar, lemon juice, and salt until smooth. Drizzle glaze over warm scones before serving.

Notes

  • Glaze scones using a pastry bag, zip-top bag, or fork. For a thin line of glaze, use a pastry bag, zip-top bag with a corner cut off, or fork to drizzle the glaze over each scone for a bakery-fresh look.
  • Keep the butter cold. Cold butter is best for scones because it helps create flaky yet tender layers. After cubing the butter, return it to the refrigerator until you are ready to cut it into the flour mixture.
  • Don’t overwork the dough. Scone dough does not require much kneading to come together, and it is best to handle the dough as little as possible and gently press it together. Overworking the dough causes additional gluten to form and may also warm the butter too much, both of which will lead to a dense texture.
  • Refrigerate the dough if you aren’t immediately baking it. If your oven is still preheating or you are timing multiple components of your meal to be ready simultaneously, pop the tray of unbaked scones in the refrigerator instead of letting them sit at room temperature. Warm dough will overspread and not rise well.
  • To make ahead, freeze the dough. Place the cut scones on a baking sheet lined with wax paper or parchment paper just far apart enough so they aren’t touching. Freeze until solid, about 1 hour. Wrap tightly in plastic wrap or store in an airtight freezer container.

Nutrition Information

Calories 298kcal (15%) Carbohydrates 41g (14%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.5g Cholesterol 55mg (18%) Sodium 300mg (13%) Potassium 70mg (2%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 414IU (8%) Vitamin C 2mg (2%) Calcium 89mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 298

% Daily Value*

Calories 298kcal 15%
Carbohydrates 41g 14%
Protein 5g 10%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.5g 25%
Cholesterol 55mg 18%
Sodium 300mg 13%
Potassium 70mg 1%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 414IU 8%
Vitamin C 2mg 2%
Calcium 89mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.