Lemon Scones are sweet, tangy, and incredibly easy to make. With just a few ingredients, these scones are perfect for breakfast or dessert!
Lemon flavors remind me of sunshine, warmth, and happiness. It’s true that this lemon scone recipe also does the same.
The tangy, sweet flavor, soft texture and glaze makes this dish the best breakfast or dessert. Or brunch. Or snack. Or the best accompaniment to go alongside a cup of tea or coffee. See what I mean?
And I’m no stranger to desserts that double as breakfast, and vice versa. Remember these Pumpkin Apple Muffins, that Apple Coffee Cake, those Raspberry Cream Cheese Danish, and these Cake Mix Donuts? Yep, these were made to enjoy for breakfast and dessert.
So it only seemed natural to throw a lemon dessert into the mix. These easy lemon scones are everything that a good scone should be.
Crisp and golden on the outside, soft on the inside, bursting with flavor, and topped with the most delicious glaze. If you’re a fan of lemon breakfasts, then these scones were made for you.
Ingredients in Lemon Scones
To make the lemon scones with lemon glaze, you’ll need:
- Self-rising flour
- Granulated sugar
- Lemon zest and juice
- Buttermilk
- Unsalted butter
- Powdered sugar
Can I make a self-rising flour substitute?
You sure can! To make a self-rising flour subsitute:
- Spoon out the flour without compacting it. For every cup of all-purpose flour you use, add ½ tablespoon baking powder and ¼ teaspoon of salt.
- Mix it thoroughly (you can shake it in a large jar) and store it in an airtight container.
- Label and use within a few months so that the baking powder does not lose its potency.
Note: Self-rising flour bought from the store usually has less protein than all-purpose flour, which may lead to slightly less tender baked goods, but most people can’t tell the difference.
How to Make Lemon Scones
This recipe for glazed lemon scones is so simple! If making scone dough and shaping scones scares you, trust me when I say it’s easy! Here are the basic steps for making scones from scratch:
- In a large bowl, whisk the flour, sugar, and lemon zest.
- Grate the frozen butter and mix into the flour mixture with a pastry cutter.
- Mix together the buttermilk and lemon juice in a small bow. Then, gently mix about ¾-1 cup of the liquid into the flour just until it’s moistened, leaving 2 or 3 Tablespoons for brushing on top.
- Turn the mixture out onto a lightly floured pastry mat or cutting board. Knead the dough 4 or 5 times, folding it in half each time until it just comes together.
- Gently roll into a 1-inch-thick circle. Cut into 12 triangles and arrange on prepared baking pan, with at least an inch between each triangle. Brush the remaining buttermilk on top.
- Bake for 11-13 minutes until lightly golden on the bottom.
- Cool completely before glazing.
How to Store Scones
Scones have a short shelf life. They may dry out at room temperature or become soggy in the refrigerator.
Cool completely and wrap tightly in plastic or foil, with a paper towel underneath to absorb moisture. They will last about 2 days at room temperature, or up to a week in the fridge.
Can I Freeze Scones?
Absolutely! Just cool completely, separate each scone with parchment paper and put in a freezer bag, pressing out all excess air. Use within 1 to 3 months for best taste and texture. Warm thawed scones at 350°F for 8 to 10 minutes.
Tips for Making the Best Lemon Scones
- It’s best to use frozen (yes, frozen!) butter in this recipe. By grating the frozen butter, it will incorporate into the dough easier and will help the scones to rise and bake up fluffy, with a crisp exterior.
- Be sure to spoon out the flour into measuring cup, do not compact it while measuring otherwise you’ll end up with dry, dense scones.
- Try not to overmix the dough, as this will result in a dense texture.
- For extra tender scones, shape the scones and then chill before baking. It also helps the butter cool down again, which gives you that flaky texture.
- Don’t overbake the scones! We want that soft, moist, fluffy texture.
What to Serve with Lemon Scones
These glazed lemon scones can be enjoyed alongside a cup of tea or coffee, as a standalone treat, or with one of the following dishes to make it a meal:
- Scrambled eggs
- Fruit salad
- Microwave Mug Omelette
- Turkey Egg Cups
- Iced Coffee Smoothie
- Blueberry Breakfast Parfait
Looking for More Easy Scone Recipes? I’ve Got You Covered!
- Banana Bread Scones with Cinnamon Cream Cheese Glaze
- Red Velvet Scones
- Mini Strawberry Orange Scones
- Pumpkin Scones with Maple Glaze
- White Chocolate Peppermint Scones
Lemon Scones
Ingredients
- 3 cups self-rising flour (If you prefer to make your own, see tips above recipe box)
- ½ cup granulated sugar
- 1 tablespoon lemon zest
- 1 cup buttermilk divided
- 3 tablespoons lemon juice
- ½ cup unsalted butter frozen
Glaze
- ½ cup powdered sugar
- 2-3 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F. Line a large baking pan with parchment paper.
- In a large bowl, whisk the flour, sugar, and lemon zest. Be sure to spoon out the flour into measuring cup, do not compact it while measuring. (See note below for adding stronger lemon flavor)
- Grate the frozen butter and mix into the flour mixture with a pastry cutter.
- Mix together the buttermilk and lemon juice in a small bow. Then, gently mix about ¾-1 cup of the liquid into the flour just until it’s moistened, leaving 2 or 3 Tablespoons for brushing on top. Don’t overwork the dough once liquid is added. Gently stir dough until it takes on a shaggy appearance.
- Turn the mixture out onto a lightly floured pastry mat or cutting board. Knead the dough 4 or 5 times, folding it in half each time until it just comes together.
- Gently roll into a 1”-thick circle. Cut into 12 triangles and arrange on prepared baking pan, with at least an inch between each triangle. Brush the remaining buttermilk on top.
- Bake for 11-13 minutes until lightly golden on the bottom. Cool completely before glazing.
- To make glaze, stir together powdered sugar and lemon juice until it reaches your desired consistency. Add in more lemon juice to make it thinner, and more powdered sugar to make it thicker. Drizzle glaze on each scone.
Notes
- These scones have a more subtle lemon flavor. For more of a tangy punch, add in an additional 1-2 Tablespoons of lemon zest and juice to your dough. You can also add lemon zest to your glaze for more lemon flavor.
- See my tips and tricks for making these Lemon Scones above the recipe box.
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