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.
Scones are similar to baking powder biscuits. For the lightest, fluffiest scones, always start with cold ingredients and work the dough as little as possible.
Serve the scones with lemon curd or your favorite jam or preserves.
PrintGlazed Lemon Scones
Bright lemon flavor in the scones and the glaze make these lemon scones the perfect breakfast or snack. Everyone will love them!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Scones, Biscuits, Breads, Lemon, Breakfast
- Cuisine: British
Ingredients
Scale
- 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 melted butter
- 1/4 cup fresh lemon juice
- 1 teaspoon finely grated lemon zest
Instructions
- 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.
