Lemon scones are bright, tender, and lightly golden. They smell of fresh lemon and warm butter. The inside is soft and crumbly, with a hint of citrus that wakes your taste buds. These easy scones are perfect for breakfast, tea, or a weekend treat.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Servings: 8 scones
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 scone):
- Calories per serving: 320 kcal
- Protein: 4 g
- Carbohydrates: 36 g
- Fat: 18 g
- Fiber: 1 g
- Sugar: 13 g
- Sodium: 330 mg
Why Make This Lemon Scones
These lemon scones are quick to make and deliver a bright, fresh flavor. The lemon zest and juice give a lively citrus note. The crumb is tender from cold butter and heavy cream. They bake up golden on the edges and soft inside. Make them when you want a simple but impressive baked good. They pair well with coffee, tea, or a dollop of jam.
How to Make Lemon Scones
Work quickly with cold butter for flaky layers. Mix dry ingredients first so the baking powder distributes evenly. Cutting the butter into the flour creates small pockets that steam in the oven and lift the scones. Do not overmix once you add the wet ingredients — that keeps the scones tender. Pat the dough gently to about 1 inch thick for even baking. For bright lemon flavor, use fresh lemon zest and a splash of juice. Serve warm to enjoy the buttery aroma and soft texture.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup heavy cream
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 egg
Directions:
Step 1: Preparation
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Measure and chill the butter until it is cold and firm. Zest the lemon and squeeze the juice. Have a lightly floured surface ready.
Step 2: Mixing
In a large bowl, mix together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces. Stir in the heavy cream, lemon zest, lemon juice, and egg until just combined. Do not overmix; a few small dry streaks are okay.
Step 3: Cooking
Turn the dough onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut into 8 wedges or use a biscuit cutter to shape scones. Place the scones on the prepared baking sheet, leaving space between them. Bake for 15–20 minutes until the tops are lightly golden and a toothpick comes out clean. Rotate the pan halfway through if your oven bakes unevenly.
Step 4: Finishing
Allow the scones to cool slightly on the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. For a glossy finish, brush with a little melted butter or a light lemon glaze once slightly cooled.
How to Serve Lemon Scones
Serve warm with butter, clotted cream, or lemon curd. They pair nicely with hot tea or coffee. For a light brunch, add fresh berries and yogurt on the side. For a sweet afternoon snack, drizzle a simple glaze of powdered sugar mixed with lemon juice.
How to Store Lemon Scones
- At room temperature: Store in an airtight container for up to 2 days. Rewarm in a low oven (300°F / 150°C) for 5–7 minutes.
- In the refrigerator: Keep in an airtight container for up to 5 days. Reheat briefly before serving.
- In the freezer: Wrap individually in plastic and place in a freezer bag for up to 2 months. Thaw at room temperature and warm in the oven for best texture.
Expert Tips for Perfect Lemon Scones
- Keep the butter cold. Small chunks of cold butter create flakiness.
- Use fresh lemon zest for the brightest flavor. Zest before juicing.
- Do not overwork the dough. Overmixing makes scones tough.
- Pat to an even 1-inch thickness for uniform baking.
- Chill the shaped scones 10 minutes before baking if your kitchen is warm.
- For extra rise, handle the dough gently and avoid pressing too hard.
- To check doneness, look for light golden edges and a slightly firm top.
Delicious Variations
- Blueberry Lemon: Fold 1/2 cup fresh or frozen blueberries into the dough.
- Lemon Poppy Seed: Add 2 tablespoons poppy seeds to the dry mix.
- Glazed Lemon: Mix 1 cup powdered sugar with 1–2 tablespoons lemon juice for a tangy glaze.
- Lavender Lemon: Add 1 teaspoon culinary lavender for a floral note.
- Orange Twist: Substitute orange zest and juice for a sweeter citrus flavor.
Frequently Asked Questions
Q: Can I use butter that is not cold?
A: Cold butter is important. It creates steam pockets that make scones flaky. If butter softens, chill it for 15–20 minutes before mixing.
Q: Can I replace heavy cream with milk?
A: Yes. Use whole milk or half-and-half, but the scones will be slightly less rich. You may need a touch less liquid; add gradually.
Q: How do I keep scones from becoming dry?
A: Do not overbake and avoid overmixing. Remove them when they are lightly golden and still slightly soft in the center. Store in an airtight container.
Q: Can I make the dough ahead of time?
A: Yes. Mix the dough and shape the scones, then wrap and refrigerate for up to 24 hours. Bake from chilled, adding a few extra minutes to the bake time.
Q: Why are my scones dense?
A: Dense scones usually mean overmixing or butter that was too warm. Next time, cut the butter in quickly and stop mixing once the dough comes together.
Q: Can I add a glaze or sugar on top?
A: Yes. Brush with melted butter and sprinkle sugar before baking for a slight crunch, or apply a lemon glaze after baking for sweetness and shine.
Conclusion
These lemon scones are a simple way to brighten your morning or afternoon. They bake quickly, smell wonderful, and taste of fresh lemon and butter. Try them plain or experiment with the variations above. For another reliable version and extra tips, see this Amazing Lemon Scones Recipe. Enjoy baking, and share warm scones with friends and family.
