Lemon Scones

5 from 3 votes

Our Lemon Scones are flaky, buttery pastry perfection. Made in just 30 minutes, this easy recipe is our go-to for brunch or busy mornings.

Prep Time15

Cook Time15

Total Time30

Course: Bread, Breakfast, Dessert

Cuisine: British

Keyword: Lemon Scones, scones

Servings: scones

Preheat oven to 425 degrees Fahrenheit.
In a large mixing bowl, stir together 2 1/4 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder and 1/4 teaspoon salt.
Grate your 1/2 cup cold butter using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
Add in 3/4 cup heavy cream, 1/4 cup lemon juice and 2 tablespoons lemon zest stirring until the dough just comes together.
Turn the dough out onto a clean countertop and form it into a ball
Press the dough flat until it is 2-inch thick circle. Use a butter knife to cut the circle into 8 wedges.
Place cut scones on an un-greased baking sheet.
Bake in the preheated oven for about 12-15 minutes, until the tops are nicely browned.
While the scones are baking, make the glaze by whisking together 1/2 cup powdered sugar,1 tablespoon lemon juice and if you wanted it thinner, add in a add in more lemon juice or milk to make the desired consistency.
Remove the scones from the oven and transfer to a wire cooling rack. Drizzle the tops with the glaze and let cool.