The Best Easy Lemon Scones with Glaze
Easy Lemon Scones with Glaze are the perfect answer when a lazy weekend morning calls for a special baking project. But let’s be real, “special” shouldn’t mean “complicated.” I love this recipe because it comes together in just minutes, fills your kitchen with an incredible citrusy aroma, and delivers a sunny little treat that turns an ordinary day into a celebration.
The Best Easy Lemon Scones with Glaze
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings15
minutes15
minutes342
kcalIngredients
For the Scones:
2 cups – All-Purpose Flour
1/3 cup – Granulated Sugar
1 tbsp – Baking Powder
1/2 tsp – Salt
1/2 cup – Unsalted Butter – (cold, grated)
1/2 cup – Heavy Cream – (plus 1 tbsp for brushing)
1 – large Egg
2 tbsp – Lemon Zest – (from about 2 lemons)
1/4 cup – Fresh Lemon JuiceFor the Lemon Glaze:
1 cup – Powdered Sugar – (sifted)
2 tbsp – Fresh Lemon Juice
1 tsp – Lemon Zest
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the grated cold butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the 1/2 cup of heavy cream, egg, lemon zest, and lemon juice.
- Pour the wet ingredients into the flour-butter mixture. Gently stir with a fork until just combined. Do not overmix; the dough will be shaggy.
- Turn the dough out onto a lightly floured surface and gently knead it 2-3 times until it just holds together. Pat it into a 7-inch circle, about 1-inch thick.
- Use a sharp knife to cut the circle into 8 equal wedges. Place the wedges on the prepared baking sheet, about 2 inches apart.
- Brush the tops of the scones with the remaining 1 tablespoon of heavy cream.
- Bake for 12-15 minutes, or until the tops are lightly golden. Transfer to a wire rack to cool slightly.
- While the scones cool, make the glaze: whisk the powdered sugar, lemon juice, and zest together until smooth. Drizzle over the warm scones before serving.
Notes
- Keep it Cold: The secret to flaky scones is cold butter. If the dough feels warm at any point, pop the whole baking sheet into the fridge for 10 minutes before baking.
Don’t Overwork the Dough: Overmixing develops gluten, which leads to tough scones. Mix just until the ingredients are combined—a few dry spots are okay!
Zest First! Always zest your lemons before you juice them. It’s infinitely easier.
Customize It: Feel free to fold in 1/2 cup of fresh blueberries or dried cranberries into the dough along with the wet ingredients for a fun twist.
