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Simple Lemon Scones Recipe: How to Make Lemon Scones

Written by MasterClass

Last updated: Nov 4, 2024 • 3 min read

These lemon scones, full of buttery, tangy lemon flavor, will be the hit of your breakfast or brunch table.

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What Are Lemon Scones?

Lemon scones are a tangy variety of the classic morning baked good, flavored with lemon extract and citrus juice and finished with flavored icing. Often served for breakfast, brunch, or afternoon tea, scones are biscuit-like baked treats, usually made of wheat or oatmeal flour and baking powder for leavening. Bakers roll the scone dough into a thick disc, cut it into wedges, and bake them in the oven until golden brown on the outside and flaky on the inside. Scones are typically sweet but can be savory.

6 Tips for Making Lemon Scones

Whether you’re a beginner baker or have plenty of cooking experience, these lemon scones will be a delight to make. Follow these tips to make the best lemon scones possible:

  1. 1. Use heavy cream or buttermilk. High-fat dairy makes a more tender, flavorful scone. For a non-dairy version, try using coconut milk.
  2. 2. Use frozen butter. Cold butter yields flaky scone layers, so it’s best to chill butter in the freezer before incorporating it into the dough. Cold butter creates steam as the water content evaporates in the oven, helping trap air and promote a moist interior crumb.
  3. 3. Mix the dough properly. Mix the scone dough until it just comes together to avoid a tough finished product. You want to see lumps in the dough.
  4. 4. Experiment with additions. Dress up these simple scones with various fillings and toppings. Fold poppy seeds, dried cranberries, fresh blueberries, or chopped nuts into your dough for flavor and texture variation. Top your baked scones with a simple powdered sugar icing or cream cheese frosting. Serve your scones with a dollop of whipped cream or lemon curd for a creamy finish.
  5. 5. Refrigerate the dough. Keeping the dough cold is the key to making great scones. After shaping the scones, place them in the fridge for 15 minutes to prevent over-spreading in the oven as they bake.
  6. 6. Store properly. Lemon scones will keep well in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days.

Easy Lemon Scone Recipe

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3 Ratings | Rate Now

makes

8

prep time

35 min

total time

1 hr

cook time

25 min

Ingredients

Note: The total time does not include 20 minutes of inactive time.

Make the scones:

  1. 1

    In a large bowl, whisk together the flour, white sugar, salt, and baking powder.

  2. 2

    Using a box grater, grate the frozen butter. Add the grated butter to the dry ingredients and combine with a pastry cutter or pastry blender until the mixture comes together and forms crumbs. Place the large bowl of ingredients in the freezer.

  3. 3

    In a mixing bowl, whisk together the heavy cream, egg, vanilla extract, and lemon extract. Stir in the lemon juice.

  4. 4

    Remove the butter and dry ingredients mixture from the freezer. Pour the liquid ingredients over the dry ingredients and mix together until combined.

  5. 5

    Turn the dough out onto a floured surface. Using floured hands, knead the dough into a ball shape; don't worry if it’s sticky. If the dough is too dry, add 1 tablespoon of heavy cream.

  6. 6

    Shape the dough into an 8-inch disc, and transfer it to a parchment paper–lined baking sheet. Using a knife or bench scraper, cut it into 8 wedges. Pull the wedges about an inch away from each other, making a larger disc shape.

  7. 7

    Transfer the baking sheet with the unbaked scones to the refrigerator, and chill them for a minimum of 15 minutes. Meanwhile, preheat the oven to 400 degrees Fahrenheit.

  8. 8

    Remove the scones from the refrigerator and brush their tops with heavy cream. Sprinkle them with coarse sugar for texture if desired.

  9. 9

    Transfer the baking sheet to the oven and bake the scones for 20–25 minutes, until they are golden brown on top.

  10. 10

    Remove the scones from the oven and let them cool for 5 minutes before glazing.

Make the lemon glaze:

  1. 1

    In a medium bowl, combine the fresh lemon juice and lemon zest.

  2. 2

    Whisk the confectioners’ sugar into the lemon juice and lemon zest.

  3. 3

    Stir in 1 tablespoon of milk at a time, alternating with more confectioners’ sugar, until the glaze reaches the desired consistency.

  4. 4

    Drizzle the lemon glaze over the cooled scones and serve immediately.

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