Lemon Scone Recipe
These lemon scones are tender and flavorful and topped with a tangy lemon glaze!
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Ingredients
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Scones
Lemon Glaze
Method
Scones
- 1
Preheat and prepare
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Place a metal or ceramic bowl and the butter in the refrigerator until very cold (about 10 minutes) if not already cold.
- 2
Combine dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly distributed.
- 3
Incorporate butter and lemon zest
Add the cold cubed unsalted butter and the 2 tablespoons lemon zest to the dry mixture. Using a box grater (large holes) or a pastry cutter/fingers, cut or rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so the butter stays cold.
- 4
Mix wet ingredients
In a small bowl or measuring cup, whisk together the large egg, 3/4 cup heavy cream, 2 tablespoons fresh lemon juice, and 1/2 teaspoon vanilla extract until combined.
- 5
Form the dough
Make a well in the center of the dry mixture and pour in the wet ingredients. Using a rubber spatula or wooden spoon, gently fold until the dough just comes together. It will be slightly shaggy and sticky; do not overmix. If the dough seems very dry, add 1 to 2 tablespoons extra cream; if too wet, add up to 2 tablespoons flour.
- 6
Shape and cut
Turn the dough out onto a lightly floured surface and gently knead 4–6 times to bring it together. Pat the dough into a 7- to 8-inch circle about 3/4- to 1-inch thick. For wedge scones, cut the circle into 8 wedges with a sharp knife or bench scraper. Alternatively, use a 2.5-inch round cutter to cut rounds. Place wedges or rounds on the prepared baking sheet about 1 inch apart.
- 7
Brush and sugar
Brush the tops lightly with a little heavy cream and sprinkle the optional coarse sugar evenly over the scones for a crunchy top.
- 8
Bake
Bake in the preheated 400°F (200°C) oven on the middle rack for 15–18 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even color.
- 9
Cool before glazing
Remove scones from the oven and transfer to a wire rack. Let cool for 10–15 minutes; warm scones will absorb glaze too quickly and become soggy.
Lemon Glaze
- 10
Make glaze
While scones cool, place the sifted confectioners' sugar in a small bowl. Add 2 tablespoons fresh lemon juice and stir until mostly smooth. If the glaze is too thick to drizzle, add milk or cream, 1/4 teaspoon at a time (up to about 1 teaspoon), until it reaches a thick but pourable consistency. Stir in the optional 1/2 teaspoon finely grated lemon zest for extra brightness.
- 11
Glaze scones
When scones are warm but not hot (about 10–15 minutes after baking), use a spoon or small offset spatula to drizzle or spread the glaze over the tops. Allow glaze to set at room temperature for 15–30 minutes before serving.
- 12
Serve
Serve the glazed lemon scones at room temperature. Leftovers can be stored in an airtight container at room temperature for 1–2 days or refrigerated for up to 4 days; rewarm gently before serving.