The Best Lemon Scones Recipe

Lemony, moist Buttery Lemon Scones have a soft crumb. The fresh lemon glaze and sweet-tart scone batter are perfect!  

For the Scones: – ▢⅓ cup granulated sugar (67g) – ▢1 tablespoon lemon zest (about 2 lemons) – ▢2 cups all-purpose flour (240g) – ▢2 teaspoons baking powder – ▢½ teaspoon salt – ▢⅛ teaspoon baking soda – ▢½ cup cold unsalted butter cubed (113g) – ▢½ cup plus 1 tablespoon buttermilk (120 mL) – ▢1 large egg – ▢1 teaspoon vanilla extract For the Glaze: – ▢½ cup powdered sugar (60g) – ▢1 tablespoon lemon juice – ▢Pinch of salt


For Scones: Preheat the oven to 400°F. Use parchment on a big baking sheet. Combine sugar and lemon zest in a large bowl.   

Step 1

Use your fingertips to infuse the sugar with lemon oils till pale yellow. Mix in flour, baking powder, salt, and soda. Cut cooled butter into pea-sized pieces with a pastry cutter or fork.  

Step 2

Combine egg, vanilla, and ½ cup buttermilk in a small bowl. Combine the buttermilk and flour mixture with a fork or spatula until a shaggy dough forms.  

Step 3

Mix the dough on a lightly floured surface once or twice. Form a 7½-inch circular disc (¾-inch thick) from the dough.  

Step 4

The disc should be cut into 8 triangles using a floured knife and set 2 inches apart on the baking sheet. Top scones with remaining 1 tablespoon buttermilk.  

Step 5

Rotate the pan halfway through baking for 20–25 minutes until puffed and lightly browned. Let the scones cool on a wire rack for 20 minutes.  

Step 6

For Glaze: Mix powdered sugar, lemon juice, and salt in a small bowl until smooth. Pour glaze on heated scones before serving.  

Step 7

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