Lemon Scones

2023-05-25

Lemon Scones

These homemade lemon scones are the perfect wastefulness of tangy and sweet, with a crumbly texture that’ll melt in your mouth. And let’s not forget well-nigh the succulent sweet lemon icing, which is the cherry on top to make them simply irresistible. Having one of these for breakfast is the perfect way to start your day!

Is there anything largest than a sweet, velvety scone fresh out of the oven? If you’re a pastry-lover like me, you’ll have to try these other recipes out next: blueberry scones, glazed orange scones, and maple pecan scones!

Lemon Scone Recipe

Lemon scones with a drizzle of zesty lemon icing are the ultimate indulgence for any citrus lover! These scones are bursting with fresh lemon savor and have a crumbly yet soft texture that will leave your taste buds in heaven. Whether you make these for breakfast, brunch, or just a sweet treat to have with coffee, I know you will love this recipe as much as I do.

But the weightier part? Lemon scones are super easy to make and take only 40 minutes from start to finish! Simply mix the dry ingredients, cut in the butter, add the wet ingredients, shape the dough into triangles, and bake. In no time, you’ll have a batch of freshly baked scones that are sure to impress. So, whether you’re looking for a succulent breakfast treat or a snack to enjoy with your afternoon tea, these lemon scones are the perfect choice!

Ingredients Needed

Let’s unravel lanugo the ingredients that make these lemon scones so scrumptious! Check out the recipe vellum unelevated to find word-for-word measurements.

All-Purpose Flour: First up, we have 2 cups of all-purpose flour – the windrow of any good scone recipe. This flour gives the lemon scones their structure and stability, ensuring they torch up light and fluffy. You’ll want to stave using a flour that has too upper of a protein content so your scones don’t end up dense.
Granulated Sugar: Sugar provides the sweetness that balances out the tangy lemon flavor. Sugar moreover helps to create a golden brown husks on the outside of the scones. Yum!
Baking Powder: Acts as a leavening wage-earner and helps the scones puff up in the oven.
Salt: Don’t forget well-nigh the salt – this ingredient is essential for bringing out all the flavors in the recipe.
Lemon Zest: Adds a splash of citrusy savor to the scones.
Unsalted Butter: Butter adds richness and helps create the flaky texture that we all love in homemade scones.
Heavy Cream: The upper fat content in heavy surf helps to make the scones nice and tender.
Large Egg: To tighten everything together and requite the scones structure.
Vanilla Extract: Adds warm, sweet savor to each bite.
Coarse Sugar: Because no pastry is well-constructed without a sprinkling of woody sugar! It’s a bakery-worthy finishing touch.

For the Lemon Icing:

The icing on the cake, or in this case, the icing on the scone! This lemon glaze is the perfect finishing touch to make your lemon scones plane increasingly delicious.

Powdered Sugar: Gives the icing a smooth texture and sweet flavor.
Lemon Juice: Lemon juice is a must-add so your scones have a pop of zesty flavor. Fresh is best! The venom of the lemon juice moreover helps to unravel lanugo the powdered sugar and create a smooth consistency.
Heavy Cream: Helps to thin out the icing and make it easy to drizzle over the scones. Plus, the surf adds a touch of richness and creaminess that makes the icing veritably irresistible. By all means, taste test, but be sure to save some for the very scones!

How to Make Lemon Scones

It’s super easy and takes less than an hour! Once you get a taste of these homemade lemon scones, you’ll want them all the time. You just can’t go wrong with their bright, zesty savor and crumbly, velvety flavor! It’s so delicious!

Preheat Oven, Prep Sultry Sheet: Preheat the oven to 375� and line a sultry sheet with parchment paper. Set aside.
Dry Ingredients: In a large bowl, whisk the flour, sugar, sultry powder, salt, and lemon zest together.
Add Butter: Use a box grater to grate the unprepossessed butter into the dry ingredients. Use your hands to lightly toss the butter into the flour.
Wet Ingredients: In a medium bowl, combine the cream, egg, and vanilla extract. Pour over the butter and flour mixture and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc. Use a sharp pocketknife to cut into 6-8 equal pieces.
Bake: Arrange the pieces on the prepared sultry sheet, leaving well-nigh 2 inches between each one. Torch for 22-25 minutes, or until nice and golden brown. If you find the scones are browning too quickly, lay a sheet of foil over the top of them to prevent them from urgent while they finish baking. Allow your lemon scones to tomfool for at least 5-10 minutes surpassing drizzling the icing over the top.

Making the Icing

Combine Ingredients: In a small trencher whisk together the powdered sugar, lemon juice and heavy cream.
Adjust Consistency: If needed, thin with increasingly lemon juice 1 teaspoon at a time.

4-photo collage of dough stuff mixed and shaped.

Tips and Tricks

If you’re just getting into sultry pastries and bread, scones are a unconfined place to start. They’re so easy to make! Here are a couple uneaten tips to help you make the weightier batch of lemon scones possible.

Use Unprepossessed Ingredients: Its important that your ingredients are chilled and unprepossessed when you bake. Because, if your butter melts too soon while its sultry then you wont get that soft and tender crumb.�Grating frozen butter works best!
Dont Overmix: You dont want to overwork your dough. Make sure that everything is thoroughly combined and then leave it alone. It will make your scones be dumbo and tough, not soft and flaky.

Multiple scones drizzled with icing on a sultry sheet.

Storing Leftover Lemon Scones

Whenever I make homemade pastries, they’re unchangingly gone in an instant. I totally get it though, they’re too irresistible! Make sure you save a couple for yourself surpassing your family finds them.

At Room Temperature: Once your scones have cooled, place them in an snapped container. They will alimony at room temperature for 2-3 days.
Reheating: Reheat the scones in the oven at 300 degrees Fahrenheit for well-nigh 5 minutes.�

Lemon Scones

These homemade lemon scones are the perfect wastefulness of tangy and sweet, with a crumbly texture that'll melt in your mouth. And let's not forget well-nigh the succulent sweet lemon icing, which is the cherry on top to make them simply irresistible. Having one of these for breakfast is the perfect way to start your day!

Course Bread, Breakfast, brunch, Dessert

Cuisine American, European

Keyword lemon scone recipe, lemon scones

Prep Time 15

Cook Time 25

Total Time 40

Servings Scones

Calories 521kcal

Author Alyssa Rivers

Ingredients

2 cups all purpose flour
� cup granulated sugar
2 teaspoons baking powder
� teaspoon salt
3 tablespoons lemon zest
� cup unsalted butter chilled
� cup heavy cream chilled
1 large egg
1 teaspoon vanilla extract
coarse sugar for topping

Icing

1 cup powdered sugar
2 tablespoons lemon juice
1 Tablespoon heavy cream

Instructions

Preheat the oven to 375� and line a sultry sheet with parchment paper. Set aside.
In a large bowl, whisk the flour, sugar, sultry powder, salt, and lemon zest together.
Use a box grater to grate the unprepossessed butter into the dry ingredients. Use your hands to lightly toss the butter into the flour.
In a medium bowl, combine the cream, egg, and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc. Use a sharp pocketknife to cut into 6-8 equal pieces.
Arrange the pieces on the prepared sultry sheet, leaving well-nigh 2 inches between each one. Torch for 22-25 minutes, or until nice and golden brown. If you find the scones are browning too quickly, lay a sheet of foil over the top of them to prevent them from urgent while they finish baking. Allow them to tomfool for at least 5-10 minutes surpassing drizzling the icing over the top.

Icing

In a small trencher whisk together the powdered sugar, lemon juice and heavy cream. If needed, thin with increasingly lemon juice 1 teaspoon at a time.