Glazed Lemon Scones

Lemon scones are a bright and delicious way to start any morning. These scones are glazed with a thin lemon icing, doubling down on the lemon flavor. The scones can be served for breakfast or as a snack. The egg in these scones makes them rich and fluffy, and it adds to the leavening.

The scones are just the kind of treat that makes a morning feel a little more special. The dough comes together quickly, and the fresh lemon zest gives every bite a sunny lift. They’re finished with a simple lemon glaze that soaks into the warm scones, adding even more citrus flavor. Serve them for breakfast, brunch, or an afternoon snack with tea or coffee.

Ingredient Notes

• Flour: All-purpose flour gives the scones structure and a tender crumb.
• Baking powder: Ensures the scones rise nicely.
• Sugar: Adds sweetness without overpowering the lemon flavor.
• Salt: A small amount enhances flavor balance.
• Lemon zest: Provides fresh, bright citrus notes throughout the scones.
• Butter: Cold, diced butter creates flaky layers when worked into the flour.
• Half-and-half: Adds richness and moisture to the dough.
• Egg: Helps bind the dough and contributes to tenderness.
• Vanilla extract: Adds warmth and depth of flavor.
• Lemon extract: Optional, but boosts the lemon profile.
• Confectioners’ sugar: Forms the base of the glaze.
• Melted butter: Adds smoothness and richness to the glaze.
• Lemon juice: Supplies the glaze’s tangy brightness.
• Additional lemon zest: Enhances the glaze with fresh lemon aroma.

Steps to Make Glazed Lemon Scones

1. Prepare a parchment-lined baking sheet.
2. Stir together the dry ingredients and lemon zest in a large bowl.
3. Cut in the cold diced butter until the mixture resembles coarse crumbs.
4. Whisk the half-and-half, egg, vanilla, and optional lemon extract in another bowl.
5. Add the liquid mixture to the dry ingredients and gently bring the dough together.
6. Turn the dough out, lightly knead, and shape into a circle or square.
7. Cut the dough into scones and place them on the baking sheet.
8. Refrigerate the unbaked scones for about 20 minutes.
9. Preheat the oven and bake until lightly browned.
10. Whisk the glaze ingredients until smooth.
11. Brush the hot scones with glaze, then glaze again once cooled.

Recipe Variations

• Lemon-blueberry scones. Fold fresh or frozen blueberries into the dough before shaping.
• Lemon-poppy seed. Add a tablespoon of poppy seeds to the dry ingredients.
• Vanilla glaze. Replace some of the lemon juice with vanilla extract for a softer citrus flavor.
• Orange twist. Swap the lemon zest and juice with orange zest and juice for a different citrus profile.
• Almond finish. Add a splash of almond extract to the glaze for a bakery-style touch.

Serving Suggestions

• Breakfast: Pair with fresh fruit, yogurt, or soft scrambled eggs.
• Brunch: Serve alongside quiche, frittata, or a breakfast casserole.
• Coffee break: Enjoy with hot tea, iced coffee, or a latte.
• Dessert: Warm slightly and serve with berries or a dollop of whipped cream.

Serve the scones with lemon curd or your favorite jam or preserves.

Glazed Lemon Scones

Diana Rattray

Bright lemon flavor in the scones and the glaze make these lemon scones the perfect breakfast or snack. Everyone will love them!

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Servings 12 servings

Calories 229

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Course Biscuits, Breads, Breakfast, Lemon, Scones

Cuisine British

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

  

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• 10 ounces all-purpose flour, 2 1/4 cups
• 2 1/2 teaspoons baking powder
• 5 tablespoons granulated sugar
• 1/4 teaspoon table salt
• 1 tablespoon lemon zest
• 6 tablespoon unsalted butter, cold, diced
• 2/3 cup half-and-half
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract, optional

For the Glaze

• 1 cup confectioners’ sugar
• 1 tablespoon butter, melted
• 1/4 cup lemon juice
• 1 teaspoon finely grated lemon zest

Instructions

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• Line a large baking sheet with parchment paper.
• In a large bowl, combine the flour, baking powder, granulated sugar, salt, and lemon zest. Stir to combine thoroughly.
• Add the cold diced butter to the flour mixture and work it in with your fingers, forks, or a pastry cutter. The mixture should have some crumbs the size of small peas.
• In a medium bowl, combine the half-and-half, egg, vanilla extract, and lemon extract, if using. Whisk to blend.
• Add the egg mixture to the dry mixture and work it in until the ingredients are moistened. Avoid overworking.
• Turn the dough out onto a floured surface and knead just a few times to form a soft dough. Pat the dough into a circle or square about 1/2-inch thick and cut out scones with a biscuit cutter. Alternatively, use a knife to cut the dough into triangles or squares.
• Arrange the unbaked scones on the prepared baking sheet and refrigerate them for at least 20 minutes.
• Preheat the oven to 375 F.
• Bake the scones for about 15 to 18 minutes, until lightly browned.
• Meanwhile, combine the glaze ingredients in a small bowl. Whisk until smooth. It should be thin enough to brush over the scones.
• Remove the scones to a rack and brush the glaze over the hot scones. Brush with the glaze a second time after the scones have cooled.

Nutrition

Calories: 229kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 160mgPotassium: 58mgFiber: 1gSugar: 16gVitamin A: 275IUVitamin C: 3mgCalcium: 72mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword biscuits, glazed lemon scones, lemon scones

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