Buttery, bright, and zesty, these Homemade Lemon Scones are bursting with lemon flavor and topped with a drizzle of sweet-tangy glaze.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
There’s something about lemon that always feels like a good day waiting to happen. You know what I mean? That smell that hits you the second you start zesting — fresh, sharp, and alive. It reminds me of those late spring mornings when everything feels clean and possible. I made these Homemade Lemon Scones one of those days when I was just… tired of feeling sluggish. You ever get that urge to bake something that feels like a restart button? Yeah, that was me.
It actually started as an accident — I had leftover buttermilk from making pancakes, three lemons that were starting to look guilty on the counter, and a craving for something cozy but not too cozy. Like sunshine in pastry form. The first batch? Disaster. Dry as sand. The kind of thing you eat politely and then need a gallon of water after. But I tried again the next morning (because apparently I don’t give up easily when butter’s involved), and this time — magic.
When I pulled them out of the oven, my kitchen smelled like a mix of fresh laundry, lemon candy, and the kind of morning that makes you believe in second chances. My husband wandered in half-awake, grabbed one, and mumbled, “Okay, these are dangerous.” He wasn’t wrong.
Why You’ll Love This Homemade Lemon Scones Recipe?
These Homemade Lemon Scones are kind of like that friend who always shows up with good energy and a warm hug. They’re buttery and tender but with this spark of brightness that cuts through the richness just right. The lemon flavor is fresh and happy — not overpowering — and that glaze? It’s like edible sunshine.
I love that they’re easy to make, too. Nothing fussy. You don’t need to be a pro baker or have any fancy gadgets. Just some cold butter, a bowl, and a little patience. The kind of recipe that makes you feel like a kid again, where “close enough” is usually good enough.
And honestly, even if they don’t look perfect — slightly crooked edges, uneven glaze — that’s kind of the charm. The imperfect ones always end up tasting the best.
Ingredient Notes:
Alright, let’s talk about what makes these little lemony clouds so special.
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Lemon Zest: Fresh is non-negotiable. Don’t even think about skipping this step. The zest is where all that bright, punchy flavor lives.
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Sugar: Besides sweetness, it helps spread those lemon oils around. Think of it as the carrier of happiness.
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Butter: Cold, always cold. I mean it — keep it straight from the fridge. It’s what gives you that flaky, almost biscuit-like texture that melts in your mouth.
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Buttermilk: Adds tang and tenderness. No buttermilk? No panic — just stir a little lemon juice into regular milk and wait a minute.
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Egg: Adds richness and helps the dough hold together.
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Flour & Baking Powder: The backbone. Without them, we’re just making lemon butter soup.
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Lemon Glaze: Simple, sweet, and zingy. It’s what ties the whole thing together and makes them look bakery-worthy without any effort.
How To Make Homemade Lemon Scones?
Making these feels oddly calming. It’s not about being precise; it’s about feeling the dough, smelling the lemon, and letting the kitchen get just a little messy.
Step 1: Prep and Breathe.
Preheat your oven to 425°F and line your baking sheet with parchment paper. Take a second to enjoy that you’re about to make something from scratch.
Step 2: Lemon Sugar Magic.
Rub the lemon zest into the sugar with your fingertips until it looks pale yellow and smells like a lemon grove in July. This step is weirdly therapeutic — trust me.
Step 3: Mix the Dry Ingredients.
Toss in the flour, baking powder, salt, and baking soda. Whisk it together and try not to sneeze (the flour cloud struggle is real).
Step 4: Add the Butter.
Now, grab those cold butter cubes and work them into the flour until it looks crumbly, like wet sand with little pebbles. Don’t overthink it — scones forgive small mistakes.
Step 5: Add the Wet Stuff.
Whisk your buttermilk and egg together, then pour it in. Gently fold it all together — emphasis on gently. The dough will be a little messy, maybe even a bit crumbly, and that’s perfect.
Step 6: Shape and Chill.
Turn the dough out onto a floured surface and pat it into a round disc, about an inch and a half thick. Cut it into eight triangles — like a pizza, but way more exciting. Pop them on your tray, brush with a bit of buttermilk, and stick them in the freezer for about 15 minutes. It helps them puff up beautifully when baked.
Step 7: Bake and Smell the Joy.
Bake for around 20 minutes, or until they’re golden and your kitchen smells like heaven. Let them cool before glazing (I know, that’s the hard part).
Step 8: The Lemon Glaze Moment.
Whisk lemon juice and powdered sugar until smooth and glossy, then drizzle generously. Or clumsily. No one’s judging.
Want To Save This Recipe?
Storage Options:
If you have leftovers (honestly, doubtful), store them in an airtight container at room temp for a couple of days. Pop them in the oven for five minutes to revive that fresh-baked magic. You can also freeze them — either baked or unbaked. I like freezing the raw dough wedges and baking them straight from frozen when I need a “treat-yourself” morning. It’s like having bakery scones on standby.
Variations and Substitutions:
The best part about baking at home? You get to play. Here are a few fun spins:
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Blueberry Lemon Scones: Add a handful of blueberries before baking. They burst and create little pockets of jammy sweetness.
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Lemon-Lavender: For that fancy afternoon tea energy — add half a teaspoon of dried lavender.
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Orange or Lime Twist: Swap the lemons for another citrus. Go wild.
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Gluten-Free Version: Use a 1:1 gluten-free flour blend that includes xanthan gum.
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No Buttermilk? Use heavy cream or mix milk with a touch of lemon juice. Easy fix.
What to Serve with Homemade Lemon Scones?
These scones are good on their own — like, dangerously good. But if you want to go full café-mode:
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Hot Tea or Coffee: Lemon pairs beautifully with Earl Grey or chamomile.
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Clotted Cream or Lemon Curd: Because sometimes you just need to feel a little British.
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Fresh Berries: Adds color, flavor, and balance.
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Honey Butter: My personal favorite. A little goes a long way.
Frequently Asked Questions:
Do I really need to chill the dough?
Yep, you do. It’s the secret to tall, fluffy scones instead of flat pancakes.
My scones came out dry. What happened?
Probably overmixed dough or warm butter. Keep things cool and barely combined — scone dough is shy, don’t overwork it.
Can I skip the glaze?
Technically yes, emotionally no. The glaze is the moment.
These Homemade Lemon Scones are a small kind of joy. They’re not perfect — sometimes one bakes lopsided, sometimes the glaze drips too much — but that’s the beauty of them. They feel homemade in the best possible way.
Every time I make these, I think about my mom humming in the kitchen, my husband stealing one before the glaze dries, and that quiet moment when you take a bite and everything just slows down for a second. That’s what good food does — it pauses life just long enough to remind you how sweet it can be.
So if you’ve got a few lemons lying around and a bit of weekend time, try these. Don’t worry if your dough looks weird or if you spill flour on your shirt (I always do). Just bake, breathe, and enjoy that smell.
And when you bite into that first scone — buttery, soft, lemony perfection — I hope it makes your day just a little brighter.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Lemon Scones
Ingredients
For the Lemon Scones:
- Finely grated zest of 3 lemons
- ½ cup 100g granulated sugar
- 3 cups 360g all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup 227g unsalted butter cold and cut into ½-inch cubes
- 1 large egg cold
- ⅔ cup 120ml buttermilk plus extra for brushing
For the Lemon Glaze:
- ½ cup 57g powdered sugar
- 2 tablespoons freshly squeezed lemon juice
Instructions
Preheat the Oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
Prepare the Dry Ingredients:
- In a large mixing bowl, rub the lemon zest into the sugar using your fingertips until the sugar becomes aromatic and slightly yellow. Add the flour, baking powder, salt, and baking soda. Whisk until well combined.
Incorporate the Butter:
- Add the cold, cubed butter to the flour mixture. Toss to coat each piece in flour. Using a pastry blender or fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with small pea-sized butter pieces throughout.
Add the Wet Ingredients:
- In a separate bowl or liquid measuring cup, whisk together the cold egg and buttermilk. Pour this mixture into the dry ingredients. Using a rubber spatula, fold gently until a rough, crumbly dough forms. Avoid overmixing; a slightly uneven texture is preferred.
Shape the Dough:
- Transfer the dough onto a lightly floured surface. Knead gently a few times to bring it together, then shape it into a round disc approximately 8 inches in diameter and 1½ inches thick. Using a sharp knife or bench scraper, cut the disc into 8 equal wedges.
Prepare for Baking:
- Place the wedges onto the prepared baking sheet, leaving at least 1 inch of space between each. Brush the tops lightly with buttermilk.
Chill the Dough:
- Transfer the baking sheet to the freezer and chill for 15 minutes. This step ensures the butter remains cold, which contributes to a flaky texture.
Bake the Scones:
- Bake in the preheated oven for about 20 minutes, or until the tops are golden brown and the undersides are firm. Allow the scones to cool completely on the baking sheet before glazing.
Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
Glaze the Scones:
- Once the scones have cooled, drizzle them evenly with the lemon glaze using a spoon. Allow the glaze to set for 10–15 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
