Lemon Scones
A buttery-flaky lemon-infused scone with a sweet & tart Lemon glaze!
Have I told you how much I LOVE lemons? I do. I REALLY-REALLY do! In truth, I’m happy just seeing them piled high in a basket or a bowl in my kitchen (especially this time of year) because they add a little bit of sunshine wherever they are!
But the very best thing about lemons is how they add SO much flavor and freshness to so many of my recipes!
Like these light and oh so flaky-Lemon scones, for example.
I made these light and flaky lemon yummies this past weekend when our family got together for Sunday brunch.
Scones are a favorite of my mom’s. And since we are all a bit tired of winter already, what better way to add some sunshine to our meal, than with buttery lemon scones?
Believe it or not, years ago I used to be SUPER intimidated when it came to making my own scones. No matter how hard I tried they never quite seemed as good as those I picked up at my favorite bakery.
And then I learned the secret to making perfectly light, flaky, and OH so delicious scones!
Would you like to know what it is?
Yes?! Oh good!
ICE COLD BUTTER!
That’s it, my friends. The secret is simply making sure you use the COLDEST butter ever! Which of course means frozen butter!
Frozen butter you say?!
Yep! Ina Garten told me so I know it’s true!
And these scrumptiously flaky scones don’t lie either! They were indeed the perfect accompaniment to the egg bake I made for brunch.
But you don’t have to save them for special occasions. Oh no. These lemony handfuls are just as good on those busy workdays with your morning coffee!
what you’ll need to make lemon scones:
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Equipment/Kitchen Tools we recommend:
- Mixing bowls
- Cheese grater(for grating butter)
- Pastry scraper/cutter
- Rolling pin
- Parchment paper
- Baking sheet
- Cooling rack
- Whisk
Ingredients:
- Flour
- Sugar
- Baking Powder
- Baking soda
- Salt
- Butter (COLD)
- Egg
- Sour Cream
- Lemon juice
- Lemon zest
- Powdered sugar
how to make lemon scones:
- Combine wet ingredients in a large mixing bowl. (Sour cream, lemon juice, lemon zest, and egg)
- Combine dry ingredients in a separate mixing bowl. (Flour, sugar, baking soda, baking powder, and salt)
- Grate the frozen butter into the dry ingredients. Use a pastry cutter to blend with the dry ingredients.
- Pour the dry ingredients in with the wet ingredients. Mix using a fork until just combined. Do not overmix!
- Flour your surface well.
- Pour the scone dough out onto a well- floured surface.
- Roll the dough out to an 8″ circle
- Using a pastry scraper or sharp knife cut the dough into 8 triangles.
- Place each scone onto a parchment paper-lined baking sheet
- Bake in a 400° oven for 12-15 minutes or until golden brown.
- Remove the scones from the oven and allow to cool slightly before placing on a cooling rack.
- Meanwhile, combine ingredients for icing and whisk until smooth.
- Drizzle the icing over the scones. Enjoy!
how to store lemon scones:
Store the scones in an air-tight container in the refrigerator for 3-4 days. You can also freeze the scones for up to 3 months.
Here’s the recipe! Enjoy!
Lemon Scones
Lemon and Rosemary Scones with a light lemon glaze
Ingredients
- 2 cups all-purpose flour
- 1/3 cup white sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 5 Tablespoons cold butter
- 3/4 cup sour cream
- 1 large egg slightly beaten
- 2 tsp lemon zest
- 1 Tablespoon lemon juice
Lemon Glaze
- 2 cups powdered sugar
- 1 Tablespoon Lemon zest
- 2-3 Tablespoons lemon juice
Instructions
-
Preheat oven to 400. Combine flour, baking soda, baking powder, and salt into a large mixing bowl. Add butter and cut into flour mixture until a pea-size crumb mixture forms. In another mixing bowl combine sour cream, egg, lemon zest, and lemon juice. Mix well. Pour dry ingredients into the wet ingredients and stir with a fork until just moistened. Pour dough out onto a well-floured surface. Form into an 8-inch circle moving the dough constantly. Add a bit more flour if the dough becomes sticky. Use a pastry scraper or sharp knife to cut into eight wedges. Place wedges on a baking sheet lined in parchment paper. Bake for 12-15 minutes. Remove from oven and allow to cool completely. Meanwhile, combine ingredients for the glaze and whisk until smooth. Drizzle over scones. Keep scones in the refrigerator for up to one week or freeze for 3 months.
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Thank you so much for stopping by!
Christine, I am so glad I don’t live close to you because I would be over to your home and do a taste test all the time. These look amazing.
Lol, Terrie! I totally understand. Thankfully, my current neighbors and family have not declined my baked goods. Otherwise, I’m not sure what Michael and I would do with it all!HA!
Bring on the lemons! Oh my gosh, Christine, these look AMAZING! I can’t wait to try them. They’re going to be the perfect treat to our afternoon teat. We love all of your recipes and I know this one is going to be a fabulous hit too! Big hugs, CoCo
Thank you so much, CoCo! I hope you and yours enjoy the scones! Hugs!
fantastic recipe!
Thank you so much!