Description
Enjoy the bright and buttery goodness of these homemade lemon scones, perfect for breakfast or tea time. Topped with a sweet lemon glaze, they offer a delightful citrus flavor in every fluffy bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- Zest of 1 large lemon
- 1 tablespoon fresh lemon juice
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
- Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, lemon zest, and lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing.
- Turn the dough onto a lightly floured surface and knead gently until it comes together. Pat into a circle about 1-inch thick.
- Cut the dough into 8 equal wedges or use a round biscuit cutter. Place on a parchment-lined baking sheet.
- Optionally, brush the tops with extra heavy cream for a golden finish.
- Bake for 15-20 minutes until lightly golden and a toothpick comes out clean.
- Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and 1-2 tablespoons of lemon juice until smooth.
- Drizzle the glaze over the cooled scones and let it set for a few minutes before serving.
- Serve fresh, with clotted cream, butter, or lemon curd.
Notes
- For best results, use cold butter and avoid overmixing the dough to ensure fluffy scones.
- These scones can be stored in an airtight container for a couple of days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes