Homemade Lemon Scones
Bright, buttery, and delicately sweet, these Homemade Lemon Scones are infused with fresh lemon zest and topped with a tangy glaze for the perfect tea-time treat.
8 Servings
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
To make these Homemade Lemon Scones gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. Ensure all other ingredients, particularly the baking powder and powdered sugar, are certified gluten-free. The dough may be slightly more delicate, so handle gently when shaping and cutting. The flavor and texture will remain delightfully similar — buttery, lemony, and tender.