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Lemon Scones

Bright, buttery Lemon Scones that are easy to make and perfect for breakfast or tea, with a zesty lemon flavor and flaky texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: British
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cold unsalted butter cut into small cubes
  • 2/3 cup heavy cream
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 cup powdered sugar for glaze, optional
  • 1 –2 tablespoons lemon juice for glaze, optional

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Whisk
  • Sharp knife or dough cutter
  • Pastry brush

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
  3. Add the cold butter cubes and cut into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs.
  4. Pour in the heavy cream, lemon zest, and lemon juice. Stir gently with a fork until just combined.
  5. Turn the dough onto a floured surface, knead gently 3–4 times until it holds together.
  6. Pat the dough into a circle about 1 inch thick. Cut into wedges.
  7. Place wedges on the prepared baking sheet with space to expand.
  8. Bake for 12–15 minutes or until lightly golden on edges.
  9. Optional: Brush tops with additional heavy cream for a shiny finish before baking.

Notes

Use cold butter for flakiness. Handle dough gently to prevent density. Add poppy seeds or other citrus zests for variation. Lemon glaze can be added after baking for extra sweetness.