Lemon Scones
This lemon scones recipe cuts cold butter into flour, then mixes in cream and fresh lemon for tender, flaky wedges finished with a bright lemon glaze, ready in 40 minutes. These are the scones that make you reconsider every dry, sad bakery scone you’ve settled for, flaky where it counts and genuinely lemon-forward instead of just lemon-adjacent. Serve them warm with a mug of our hot spiced lemon cider.
Quick answer: Cold butter cut into flour, then mixed with cream and fresh lemon for tender, flaky wedges finished with a bright lemon glaze. Ready in 40 minutes, genuinely flaky rather than dry and crumbly.
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Whisk the flour, sugar, baking powder, and salt together. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs.
In a separate bowl, whisk the heavy cream, egg, lemon zest, and lemon juice together. Pour into the dry ingredients and stir just until a shaggy dough forms. Don't overmix.
Turn the dough onto a floured surface and pat into an 8-inch circle, about 1 inch thick. Cut into 8 wedges.
Place the wedges on the prepared baking sheet, brush the tops with a little extra cream. Bake 18-20 minutes, until golden.
Cool slightly, then whisk the powdered sugar and lemon juice together for the glaze. Drizzle over the warm scones.
Questions people actually ask
Overmixing the dough develops too much gluten. Stir just until the dough comes together, a shaggy, slightly uneven dough is exactly what you want.
Yes, cut the wedges and freeze them unbaked on a tray, then transfer to a bag. Bake straight from frozen, adding a couple extra minutes.
Heavy cream gives the richest, most tender texture, but whole milk works in a pinch, the scones will just be slightly less rich.
Rolling with a pin compresses the dough too much. Patting gently with your hands keeps the butter chunks intact for a flakier scone.
You might also zest
From the blog
Comments
Be the first to leave a comment.