Lemon Scones Recipe
Perfect buttery lemon scones with a zesty glaze, ready in just 30 minutes. Flaky, tender, and bakery-quality at home.
Print Pin Servings: 8 scones
Calories: 290kcal
Cost: $6–$8 (approx.)
Equipment
- 1 Large mixing bowl For dry ingredients
- 1 Pastry cutter or fork To cut butter into flour
- 1 Measuring cups/spoons Standard baking tools
- 1 Sharp knife For cutting wedges
- 1 Baking sheet Lined with parchment paper
- 1 Wire cooling rack To cool scones
- 1 Small bowl For glaze
Ingredients
- 2 cups All-purpose flour sifted
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- ⅓ cup Granulated sugar
- 0.5 cup Unsalted butter (cold) cut into cubes
- 0.5 cup Heavy cream plus extra for brushing
- 1 large Egg lightly beaten
- 1 tablespoon Fresh lemon zest from 1 lemon
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar for glaze
- 2–3 tablespoon Fresh lemon juice for glaze
Instructions
- Preheat oven to 400°F (200°C) and line baking sheet with parchment.
- Whisk flour, baking powder, salt, and sugar in a large bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Whisk cream, egg, lemon zest, and vanilla in another bowl.
- Combine wet and dry until dough just comes together.
- Gently knead dough 2–3 times on floured surface.
- Shape into circle, cut into 8 wedges.
- Brush tops with cream, bake 15–18 min until golden.
- Whisk powdered sugar + lemon juice, drizzle over cooled scones.
Notes
To make ahead, freeze unbaked wedges and bake from frozen. Adjust baking time slightly.
Nutrition
Serving: 80g | Calories: 290kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 120mg | Fiber: 1g | Sugar: 15g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 1.6mg