There’s nothing quite like biting into a warm, buttery scone with a hint of bright citrus and a melt-in-your-mouth texture. These Best Ever Lemon Scones are exactly that—flaky, tender, and bursting with fresh lemon flavor. Whether you’re looking for a simple weekend breakfast, a delicious treat with coffee, or a show-stopping addition to brunch, this recipe is sure to impress. Plus, they come together quickly with just a handful of simple ingredients!
Scones have been around for centuries, originating in Scotland as a rustic, hearty bread. Over time, they evolved into the rich, crumbly pastries we love today. While traditional scones are often served with clotted cream, this lemon-kissed version gets a sweet upgrade with a zingy glaze that perfectly balances the buttery layers.
The best part? These scones are incredibly easy to make, even if you’re new to baking. With a few key tips, you’ll get the perfect flaky texture every single time. So, let’s grab some lemons and get baking—your kitchen is about to smell absolutely amazing!
Recipe Yield: 8 scones
INGREDIENTS
2 ¼ cup all-purpose flour (spooned & leveled)
½ cup granulated sugar
1 tbsp baking powder
½ tsp salt
1 tbsp lemon zest (from 1 large lemon)
½ cup unsalted butter, cold and cubed
¾ cup heavy cream, plus more for brushing
1 large egg
1 tsp vanilla extract
2 tbsp fresh lemon juice
LEMON GLAZE
1 cup powdered sugar
2 tbsp fresh lemon juice
½ tsp vanilla extract
1 tsp heavy cream (optional, for a creamier glaze)
INSTRUCTIONS
1. Preheat & Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest until evenly combined.
3. Cut in Butter: Add cold, cubed butter and use a pastry cutter (or rub with fingertips) until the mixture looks like coarse crumbs. Small bits of butter should still be visible.
4. Combine Wet Ingredients: In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon juice. Pour into the dry mixture and stir gently with a fork or spatula until just combined. The dough will be slightly sticky but should not be wet.
5. Shape the Dough: Transfer dough to a lightly floured surface. Gently knead 3-4 times, just until it comes together. Pat into a 1-inch thick circle and cut into 8 wedges. Place scones on the baking sheet, spacing them 1-2 inches apart.
6. Bake to Perfection: Brush the tops lightly with heavy cream for a golden finish. Bake for 15-18 minutes or until scones are golden brown on the edges and set in the center. Let them cool for 5-10 minutes before glazing.
7. Make the Glaze: Whisk together powdered sugar, lemon juice, vanilla extract, and optional heavy cream until smooth. Adjust consistency by adding more powdered sugar (thicker) or more lemon juice (thinner). Drizzle over warm scones.
8. Serve & Enjoy! These scones are best enjoyed fresh but can be stored in an airtight container and should be refrigerated due to the dairy in the glaze. Let them come to room temperature or warm slightly before serving.
Helpful Tips to Perfect This Recipe
- Chill Before Baking: For the flakiest scones, chill the shaped dough in the fridge for 10 minutes before baking. This prevents spreading.
- Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best bright, citrusy flavor. Avoid bottled juice for this recipe!
- Don’t Overwork the Dough: The less you handle the dough, the more tender your scones will be. Mix just until combined for the best results.
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