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Lemon Iced Scone on a small, white, plate.
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4.98 from 38 votes

Lemon Scones

In this post, we'll show you how to make Glazed Lemon Scones. This is the Best Lemon Scone Recipe around! These easy lemon scones are buttery, moist, and perfectly balanced with lemon flavors. Topped with a sweet, fresh lemon glaze, these make the perfect dessert companion for hot tea or coffee!
Prep Time1 hour
Cook Time14 minutes
Total Time1 hour 14 minutes
Course: Dessert
Cuisine: American
Keyword: lemon scones, scones
Servings: 8 scones
Calories: 408cal
Author: Amy Desrosiers
Cost: $4

Equipment

  • Lemon Zester 
  • cutting board
  • chef's knife
  • stand mixer
  • rubber spatula
  • Measuring Cups & spoons
  • baking sheet
  • pastry wheel
  • Parchment Paper or a nonstick baking mat 
  • baking rack
  • 2 medium bowls
  • Whisk

Ingredients

  • 2 ½ cups unbleached flour 
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 12 tablespoons unsalted butter chilled, and cubed
  • ½ cup whole milk
  • ½ teaspoon lemon zest
  • 1 tablespoon vanilla extract

Lemon Glaze

  • 1 cup powdered sugar
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon lemon zest

Instructions

  • Preheat oven to 425 degrees Fahrenheit. Make sure the oven rack is positioned in the center space. Line a large baking sheet with a nonstick baking mat or parchment paper.
  • Add paddle attachment to your stand mixer. Place the flour, salt, baking powder, and sugar inside mixing bowl and beat them at a low speed.
  • Add the cubed butter, and mix on medium speed until the dough forms tiny balls.
  • In a separate bowl, whisk the egg, vanilla, milk, and then add it to the mixer. The dough should come together and form a ball.
  • Remove dough and transfer to your parchment-lined baking sheet. Shape the dough into a 1" thick circle.
  • Using your pastry cutter, divide dough into 8 pieces, and slightly separate them to give them space to bake.
  • Bake on the center oven rack position for 12-14 mins or until golden brown edges form. Ours took exactly 14 minutes.
  • Transfer scones to a wire baking rack and cool before glazing.
  • Whisk powdered sugar, zest, and lemon juice together to form the glaze. Dip scones tops into the glaze to coat and place them back on the wire rack. Allow the glaze to set for about 15 minutes.

Notes

Nutritional values may vary and are meant to be a guide. 
EXTRACT
This recipe uses vanilla extract to flavor the scones. However, there are some tweaks you could make.
  1. Use half vanilla extract and half lemon extract.
  2. Use all vanilla extract.
  3. Use all vanilla bean paste ( more premium product, expensive, but worth it!)
  4. Use half vanilla bean paste and half lemon extract.
STORAGE
If you want to store your Lemon Scones, just follow these easy steps.
FREEZER
These scones can be frozen after they have baked and are fully cooled. You do not want to glaze them before freezing, but can after they have been removed from the freezer. To freeze, line-cooled scones on a baking sheet and freeze for 2 hours. Once frozen, add scones to an airtight bag or container and store for up to 3 months.
To enjoy, thaw at room temperature and ice if you choose.
ROOM TEMPERATURE
Unfortunately, these scones are best when enjoyed the same day of baking. They will last for up to 24 hours when stored in an airtight container.

Nutrition

Serving: 1scone | Calories: 408cal | Carbohydrates: 54g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 166mg | Potassium: 233mg | Fiber: 1g | Sugar: 24g | Vitamin A: 584IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg