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Ultra Moist and Fluffy Lemon Scones with Tangy Glaze

Close-up of four triangular lemon scones stacked, drizzled with white glaze and topped with bright yellow lemon zest.
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Make soft, tender lemon scones from scratch. This recipe yields moist scones with a bright lemon flavor, topped with a simple, tangy lemon glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1/2 cup heavy cream
  • 1 tablespoon fresh lemon zest (from about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2-3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. In a small bowl, whisk together the egg, heavy cream, lemon zest, and 2 tablespoons of lemon juice.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently knead 3 or 4 times to bring it together. Pat the dough into a 3/4-inch thick circle.
  7. Cut the circle into 8 equal wedges (like a pizza). Place the wedges onto the prepared baking sheet, spacing them about 1 inch apart.
  8. Bake for 12 to 15 minutes, or until the tops are lightly golden brown.
  9. While the scones cool slightly, prepare the glaze: Whisk the powdered sugar and lemon juice together until smooth. Add more lemon juice, a drop at a time, until you reach a thick but pourable consistency.
  10. Drizzle the glaze over the warm scones. Let the glaze set before serving.

Notes

  • For the softest scones, ensure your butter is very cold.
  • If you prefer a stronger lemon flavor, add 1 teaspoon of lemon extract to the wet ingredients.
  • You can substitute Meyer lemons for standard lemons for a slightly sweeter, more floral taste.

Nutrition

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