Lemon Scones are buttery, flaky lemon scones with a simple lemon glaze drizzled over the top for an even more citrusy flavor. They are perfect for breakfast, brunch, or anytime you are craving a delightful lemony treat! I also have Blueberry Lemon Scones you will love!
Ingredients & Substitutions
Butter: Cold, grated unsalted butter is key to making scones. Using the fine side of a grater that has been sprayed with nonstick spray, grate the butter over a sheet of parchment paper. Then place it in the freezer. Grated butter only needs a few minutes in the freezer to firm up, so it makes prep time much easier. The frozen butter stays cold until baking time, keeping the scones from spreading out and losing that flaky and moist texture. If using salted butter, you may want to lessen the amount of salt in the recipe.
Heavy Cream: Heavy whipping cream, also known as heavy cream, is incorporated into both the dough and brushed over its top. This addition enhances moisture and flavor in the scones. Brushing it over the dough gives a subtle sheen and enriches the golden color during baking.
Lemons: You will need at least one lemon (maybe two) to get enough freshly squeezed lemon juice for both the scones and the glaze. You will also need a teaspoon of zest from one of the lemons.
Can I Make Scones Ahead Of Time?
Yes! After shaping the dough, you can freeze it for up to a month! To freeze, first, place the shaped dough on a parchment paper-lined baking sheet and freeze for about an hour, or until solid. Then, transfer the frozen dough into labeled and dated freezer-safe containers. When you’re ready to bake, simply add a few extra minutes to the baking time without the need to thaw first! Finally, drizzle with the lemon glaze.
How To Serve Lemon Scones
Lemon scones can be served in various ways. Here are some serving suggestions:
- Enjoy a scone warm, right from the oven, either plain or with butter.
- For an extra burst of lemon flavor, serve the scones with a dollop of lemon curd.
- Serve with a cup of hot coffee or tea.
- Serve the scones as a dessert option with a scoop or two of vanilla ice cream.
- To balance the citrus flavor, serve the scones with fresh fruit. Refreshing and lovely!
How To Store Scones
Although scones are best when freshly made, you can store them in a sealed container at room temperature for a day or two. To warm them up, you can pop them in the oven at 350°F, covered with aluminum foil, for about 10 minutes. Or, heat them in the microwave wrapped in a damp paper towel.
Can I Freeze Baked Scones?
Sure! For longer storage, freeze the baked scones. To freeze, first, let them cool completely. Then, wrap them in plastic wrap or aluminum foil. Finally, store them in the freezer for up to 3 months. When ready to enjoy, reheat them in the oven for about 15 minutes at 350°F.
Lemon Scones
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, cold
- 2 ½ cups (312.5 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup heavy whipping cream
- 2 large eggs, room temperature
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon lemon zest
Topping
- 2 tablespoons heavy whipping cream
Glaze
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons lemon juice, freshly squeezed
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
- Set out a sheet of parchment paper. Using the fine edge of a grater, grate butter onto the parchment paper. Place it in the freezer while you prepare the remaining ingredients.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Remove grated butter from the freezer. Using a fork, incorporate it into the dry ingredients.
- In a separate bowl, whisk together the heavy cream, eggs, lemon juice, and lemon zest.
- Add the wet ingredients to the dry ingredients. Mix until just combined.
- On the lined baking sheet, shape the dough into a circle, about ¾-inch thick. Add a bit of flour to your hands to prevent sticking.
- Using a bench scraper or large knife, cut the dough into 6-8 wedges (I cut them into 8), gently separating the edges of each scone, creating a ½-inch space between each.
- Brush scones with heavy cream, making sure to cover all exposed edges.
- Bake the scones for 18-23 minutes, or until golden brown.
Glaze
- In a small bowl, whisk together the confectioners’ sugar and lemon juice. Add more lemon juice until you reach the desired consistency.
- Drizzle glaze over the scones.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I am not normally a big scone fan but I do love lemon so these were a winner for me! The flavors were perfectly balanced. This would be a great dessert to serve with brunch!
Elizabeth
Even though I don't always love lemon treats, these scones were amazing! There was just enough of a citrusy flavor, even with the lemon glaze. Yum!
Rachael
Lemon is one of my favorites, so it can never be too lemony. I loved this butter lemon-flavored scones, and the lemon glaze just puts it over the top!
Bella
Scones aren't on the top of my list of favorite foods, but I do love lemons, so it made these scones enjoyable! I love the lemon glaze on top, it is bursting with flavor! This would be enjoyable with a cup of tea or coffee.
Annabelle
I am a huge scone fan, and these were no exception! The inside is soft and tender, while the outside has a slight crunch. The lemon flavor was perfect!
I simply love you and all your recipes 💕 you make things simple to understand and DELICIOUS! Thank you – I’m a big fan.
I love seeing the test kitchen staff opinions💕 Going to try this one out.
Please send blueberry scone recipe
This lemon scone looks yummy
https://iambaker.net/blueberry-lemon-scones/
Do you think you could substitute buttermilk for the cream ? I have some I need to use up! Thanks for sharing this recipe!
Hi Mary – I haven’t made that substitution but am not sure it would be beneficial to the recipe.
Can these lemon scones be frozen?
Hi Mary! Here is what it says in the blog post, right above the recipe card. Please feel free to check my posts in the future if you have questions, I always try to anticipate questions and make sure they are answered for you before posting a recipe!
How To Store Scones
Although scones are best when freshly made, you can store them in a sealed container at room temperature for a day or two. To warm them up, you can pop them in the oven at 350°F, covered with aluminum foil, for about 10 minutes. Or, heat them in the microwave wrapped in a damp paper towel.
Can I Freeze Baked Scones?
Sure! For longer storage, freeze the baked scones. To freeze, first, let them cool completely. Then, wrap them in plastic wrap or aluminum foil. Finally, store them in the freezer for up to 3 months. When ready to enjoy, reheat them in the oven for about 15 minutes at 350°F.
I just received your recipe in my inbox, and am so excited to try it. #9 says to cover all exposed edged with cream. I have read in other recipes that this hinders the rising of the scones and to avoid cream everywhere but the tops, which I have done is all the recipes I have used. I would like your opinion on this please. Thank you so much. I am a dear fan of your recipes, and thank you so much for sending them to me.
Colleen
HI Colleen – I read that to and did some testing to see if it was a necessary step. After testing we concluded that adding the cream over the entire scone did not hinder the rising or height in any way!
I am a visual learner. I really want to try this recipe and a video would have been most helpful. Too bad there was only a partial video, Was this intentional?
There is a full video right in the recipe card.