Baker Bettie

Lemon Scones with Lemon Glaze


Learn the process of how to make lemon scones that are soft, fluffy, and moist! These lemon scones are tender and flavorful and topped with a tangy lemon glaze! Pin it for Later »

Lemon scones with lemon glaze

Lemon Scones Overview

What are Scones?

Scones fall into the category of baking known as quick breads. Quick breads are bread like products that are leavened with baking soda and/or baking powder instead of yeast, meaning they can be made quickly.

Lemon scones with lemon glaze

Scones are very similar in texture to American style butter biscuits. Biscuits and scones have the same mixing method and similar ingredient.

The main difference between biscuits and scones are that scones include an egg and often a little bit of sugar. Scones tend to be slightly less flaky in texture than biscuits and often include sweet add-ins like raisins or blueberries.

Lemon Scones Tips, Tricks, & Techniques

  • One of the most important part of making the best lemon scones that are flaky in texture is to use very cold butter and cream. This helps the scones puff up in the oven.
  • It is also very important to mix as little as possible to keep the scones soft and fluffy. If you mix too much you can overdevelop the gluten and create dense and dry scones.
  • These lemon are made with my basic scone recipe. This recipe can be used to make any flavor of scones including blueberry scones, cranberry orange scones, or chocolate chip scones.

How to Lemon Scones

Ingredients measured out for lemon scones

Lemon scones are quite easy to make. The mixing method used to make scones that are fluffy, tender, and moist is the biscuit mixing method. If you follow this method, you will not have dense or dry scones.

Step 1: Combine All of the Dry Ingredients

Dry ingredients for Lemon scones

Place all of the dry ingredients for the cranberry scones in a large mixing bowl and whisk them all together. This recipe has a large quantity of baking powder, which will help keep the scones very tender.

Step 2: Cut the Butter Into the Dry Ingredients

It is very important that your butter is very cold for your scones. This will create the flakiness in the scones.

Cube the cold butter and then use a pastry cutter, or a fork, to cut the fat into the dry ingredients for the scones. You want to cut the fat in until it is the texture of coarse meal.

Step 3: Mix in the Liquid Ingredients

Add the cold cream into the bowl and stir the ingredients together until just combined. You want to be careful to not stir too much here or you will overdevelop the gluten and create dense and tough scones.

The batter dough will look shaggy and sticky. That’s okay! Stir only a few times until everything is just starting to come together.

Step 4: Lightly Knead the Dough

Scone dough on a countertop being brought together in a ball

Lightly knead the dough just about 4 turns. This will help build a little structure in the scones and will help bring the dough together.

Step 5: Form the Dough

Scone dough in a round shape cut into 8 trianges

Lightly flour your hands and pat the lemon scone dough out to about 1″ thick circle. Use a sharp knife to cut the dough into 8 triangles.

Step 6: Bake the Lemon Scones

Raw scone triangle brushed with cream about to be baked

Transfer the dough onto a parchment lined baking sheet and brush with a little more cream. You can also sprinkle a little sanding sugar over the top if desired. Bake the scones until golden brown.

Lemon Scone FAQ

  • Can you make lemon scones with buttermilk?: Yes! You can use either heavy cream, half and half, or buttermilk for these lemon scones. Buttermilk will make the scones slightly more tangy.
  • Can you freeze lemon scones?: Yes, you can freeze lemon scones! Once the scones have cooled completely, place them in a freezer ziplock bag and freeze for up to 3 months. To refresh, warm in a 300 F (148 C) oven for about 10 minutes or until warmed through.
  • What makes the best lemon scones?: The best lemon scones are made using the biscuit mixing method which keeps the scones light and fluffy. It is important to keep the ingredients very cold and to mix as little as possible.


Lemon scones with lemon glaze

Lemon Scones with Lemon Glaze

Yield: 8 Scones
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These lemon scones are soft, tender, incredibly tender and topped with a sweet lemon glaze.


For the Lemon Scone Dough

  • 2 cups (240 gr) all-purpose flour
  • 1/2 cup (100 gr) granulated sugar
  • 1 TBSP baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup (1 stick, 112 gr) very cold, unsalted butter, cut into small cubes
  • 1 large egg, cold
  • 1/2 cup very cold heavy cream, half and half, or buttermilk (plus more for brushing the tops)
  • 1 TBSP (15 ml) lemon juice
  • 1/2 TBSP lemon zest
  • turbinado sugar or sanding sugar (optional)

For the Lemon Glaze

  • 1 cup (120 gr) powdered sugar
  • 1 TBSP grated lemon zest
  • 2-4 TBSP (30-59 ml) lemon juice


  1. Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl whisk together the flour, sugar, baking powder, and salt, until well combined.
  3. Add the pieces of cold butter into the dry ingredients. Cut the butter into the dough using a pastry cutter or a fork until the texture or coarse meal.
  4. Lightly whisk together the heavy cream (or half and half or buttermilk), the egg, lemon zest, and lemon juice together. Add the wet ingredients into the bowl with the dry ingredients and stir just until combined. Do not over-mix.
  5. Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Be gentle so that you do not overwork the dough. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut into 8 triangle shaped pieces.
  6. Gently transfer the scones onto the prepared baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar or sanding sugar, if desired.
  7. Bake at 425 F (220 C) for 12-15 minutes until golden brown. Allow the scones to cool completely before glazing.
  8. To make the lemon glaze by whisking the powdered sugar and lemon zest with the lemon juice little by little until you have a thick but pour-able consistency.
  9. Store leftovers completely cooled in an airtight container for up to 2 days. OR wrap cooled scones in plastic wrap or in a ziplock freezer bag and store in the freezer for up to 3 months. Refresh in the oven at 300F (150C) until warmed through


This recipe is an adaptation of my Basic Scone Recipe

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23 comments on “Lemon Scones with Lemon Glaze”

  1. These were so good!!! Turned out perfect. I did have to bake them for about an extra 2 minutes, but they were nice and golden brown st that point!

  2. These scones were fabulous! I had never made scones before but wanted to make some for my book club meeting tonight. (Our book this month mentioned scones frequently.)  I made your lemon scones and your faux clotted cream and served with store bought lemon curd and raspberry preserves. Everyone loved them! I followed both recipes exactly and they were easy to follow, the step by step photos were very helpful and they came out great. I made the scones last night but froze them and then baked and glazed them shortly before the book club meeting. Thank you for sharing these recipes. I will be making these again and again! 

  3. Your step #3 has adding blueberries which are not in the ingredient list. Are these blueberry lemon scones? If so, what weight of the berries? 

  4. Thanks a lot!! It was easy to understand with pictures each steps. And turned out really yummy scone!!

  5. I have company for breakfast tomorrow so decided to make these. I don’t know where my brain is tonight because for some reason I added 1 cup buttermilk and couldn’t figure out why the dough was soooo sticky. When kneading I had to add lots extra flour. Then for some odd reason I thought I saw the baking time to be 25 min!!! Thank goodness I realized that mistake before they burned. Tonight is definitely not my night for baking. Surprisingly, they still turned out and I don’t have to toss them in the garbage. They are lovely despite all my mishaps!

  6. I’m not a baker (I’ve only made banana bread), but I have wanted to try making scones for a while. Followed this recipe and it turned out perfectly! The only adjustments I made were folding my dough a little more than four times. I also didn’t have powdered sugar, but I made my own by grinding corn starch and sugar together, and I added vanilla to the mix. I didn’t have heavy cream or buttermilk, but it still worked with regular skim milk mixed with the lemon juice and zest (which can also make buttermilk as well). I’m sure it would have been even more amazing if I had used heavy cream! Thanks so much for this recipe! 

  7. Absolutely the BEST Lemon Scones. next time I am going to double the recipe – need more.
    Thank you.

  8. I made these twice..the first time they were fantastic!  The second time, I thought I did everything the same, but when I mixed all the wet ingredients, it started to curdle, I guess from the lemon juice-and the finished scones had a funny aftertaste.  Has this happened to you before? Do you have any advice so I can avoid this next time? Thanks!

    • Hi Cristin, that is very strange. I have never had that happen. The cream does start to curdle a bit from the lemon juice. That is normal. But it shouldn’t affect the flavor!

  9. I used Pamela’s All-Purpose Gluten-Free Artisan Blend flour and Myokos Vegan Butter and almond milk with a splash of lemon juice as we can’t eat gluten or dairy. This recipe still turned out delicious. The scones were light and lemony. I have been making scones for years and did not know to be careful to not over mix and to keep the milk, eggs and butter COLD. This recipe is a keeper!

  10. Have you ever used lemon extract instead of lemon zest? If so how much would you recommend? Thank you

  11. Love the recipe. Made it several times. I have added dried cranberries soaked in the milk. Tonight I have tried something new. Our cherry tree is dropping cherries. My tenant, who loves the scones suggested making cherry scones. Instead of lemon juice and zest, I used 1 cup of cherries and 1/4 tsp of almond extract.

  12. How many calories are these scones? By the way  love this recipe so delicious!!

  13. Is it possible to make the dough the night before and just shape and bake the next day? I want to make them for breakfast but don’t feel like whipping out all the tools first thing in the morning. Also, made them twice in the last week! Sooooo delicious and easy to make! Everyone loved them. This recipe is a keeper! 

  14. Great recipe ! The lemon scones turned out very tasty. 
    I researched a couple of recipes & settled on this one. 
    I am so proud of them – just do it!
    One note – they puffed up in the oven larger than I realized they would,  Next time I will cut them into smaller triangles. Also I made more glaze than the recipe called for – I like
    more coverage 

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