Tender and bright Lemon Scones are incredibly easy with this recipe. These scones are the softest and fluffiest. They are slightly sweet with a delicate flaky texture.
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One of the lessons I have learned over the years is that most scones from bakeries and coffee shops are almost always overly dry and too crumbly.
On occasion my husband and I have had found some amazing scones while traveling, but for the most part I am usually so disappointed by the taste and texture.
In all honesty, I have become completely spoiled by my Homemade Scones recipe that I have adapted it for different flavors. This recipe creates soft, flaky and completely irresistible scones.
These Lemon Scones are a perfect baked treat during the Spring and Summer months or for anyone who ADORES lemon like myself. I personally would love this on Christmas morning with a cup of coffee over any traditional baked goods.
How To Make Scones From Scratch
- Cut cold butter into small cubes and place into freezer while preparing other ingredients. Ideally, let the butter remain in the freezer for 30 mins to become icy cold.
- Measure flour, baking powder, brown sugar and granulated sugar into food processor and process until everything is mixed well.
- Add cold butter to dry ingredients in the food processor.
- Pulse butter with dry ingredients just until butter resembles small peas and mixture is crumbly.
- Measure heavy whipping cream and add to it lemon zest and lemon extract. Mix well.
- Transfer mixture to a medium sized mixing bowl. Make a well in crumble mixture and pour cream into well.
- Using hands, mix until…
- a ball is formed.
- Place dough onto a lightly floured surface and roll into 1 inch thickness with a rolling pin. As best as possible form dough into a rectangle to yield more even sized scones.
- Cut dough into 2 inch squares.
- Cut squares in half to form a triangle.
- Place unbaked scones on a ungreased cookies sheet. Bake in a preheated 400℉ oven for 12-17 minutes or until scones are lightly golden brown.
What is the secret the secret to making good scones?
Most really good scone recipes use self rising flour because it helps to create light and fluffy final product. Did you know the only difference with self rising flour and all purpose flour is additional baking powder and salt? Because of this I took the basic concept of making homemade self rising flour and adjusted it for this Lemon Scones recipe. With these adjustments the end product is light and fluffy. Additionally, here are a few more secrets to making really good scones.
- Start with cold butter directly from the refrigerator. Cut it into cubes and then place back into the freezer for 30 minutes to ensure the butter is icy cold. This will ensure a light and flaky texture.
- Spoon flour into measuring cup and then level off with a butter knife. Doing this will make certain that too much flour is not added to the dough, making the scones too dense.
- Leave space around the scones on the cookie sheet before baking. This will allow air to circulate around each scone and prevent scones from melting into one another.
Tricks For Making Scones Rise Better
To help make sure the scones rise while baking, follow the tips in the section above and these additional tips.
- Do not make the dough too wet. If absolutely needed, 1 additional tablespoon of heavy whipping cream may be added if the dough is not forming into a ball easily. However, this Lemon Scones recipe does best with the amount of heavy whipping cream listed.
- Make sure your baking powder is fresh and not expired.
How To Store Scones
After baking, let the scones cool completely to room temperature before icing. Once iced, wait about 1 hour to let icing harden and then store in an air tight container at room temperature. If stored properly, these Lemon Scones will still taste fresh 3 days later and will last up to 5 days.
When and How To Serve Lemon Scones
Homemade Lemon Scones are perfect for bridal showers and would taste amazing served with my Springtime Pasta Salad and Tarragon Chicken Salad. Also, the light lemon flavor would be tasty end after a heartier steak dinner. Finally, for anyone who is a Lemon Lover these scones are appropriate anytime of the year, even on Christmas morning.
More Luscious Lemon Recipes
If you are a lemon fanatic like myself and love desserts, then you will adore this Lemon Cheesecake, Lemon Shortbread Cookies and Mom’s Lemon Butter Bundt Cake. If savory lemon meals are more your style, then you will love these Marinated Grilled Shrimp Kabobs, Mediterranean Orzo Salad and this Lemon Rosemary and Potato Bake. Also, Lemon Dill Hummus, Lemon Artichoke Dip and Smokey Lemon Garlic Wings are just so fun to eat as appetizers.
If you enjoyed these Lemon Scones please let me know by leaving a comment and review below. Doing so helps to encourage others to make the recipe also. Thank you!
- 3 cups all-purpose flour
- 1 tsp salt
- 4 1/2 tsp baking powder
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup cold butter *1 stick, cut into small cubes
- 1 cup heaving whipping cream
- 1 tsp lemon extract
- 1 heaping tbsp lemon zest *about 3 med lemons
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1/2 tsp lemon extract
- Preheat oven to 400℉.
- Cut the butter into small cubes. Place cubes onto a small plate or bowl and place into freezer while preparing other ingredients.
- Into the bowl of a food processor place flour, salt, baking powder and sugars. Process until well combined.
- To the processor add the cold butter. Pulse until butter resembles small peas. The flour mixture should look crumbly (see photos above). Transfer to a medium sized bowl.
- Prepare lemon zest. Add zest to cold heavy whipping cream along with lemon extract. Stir well.
- Make a well in center of flour mixture and pour cream into well. Using hands mix until a ball is formed.
- Lightly flour a flat surface and transfer dough onto surface. Using a rolling pin, roll dough out to 1 inch thickness also forming into a rectangle as best as possible.
- Cut dough into 2 inch squares and then cut the squares in half forming triangles.
- Place cut dough onto ungreased cookies sheets, making sure to leave about an inch around each scone. Bake for 12-17 minutes or until lightly golden. Rotate trays halfway through baking.
- Remove scones from oven and let cool to room temperature on the cookie sheets.
- Add ingredients for icing to a medium sized mixing bowl. Using a whisk blend until smooth and then drizzle over completely cooled scones.
- Store in an air tight container at room temperature.