Lemon Scones

lemon scones atop cooling wrack
Photo: Bryan Gardner
Prep Time:
30 mins
Total Time:
1 hrs 30 mins
8 Scones

These sunny lemon scones are perfect for breakfast or to enjoy as a treat in the afternoon with a cup of tea.


  • cup plus 1 tablespoon granulated sugar

  • 2 tbsp. packed finely grated lemon zest plus 1 to 2 tablespoons juice from 2 large lemons

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ¾ teaspoon kosher salt

  • ½ cup (1 stick) unsalted butter, frozen

  • 1 large egg

  • ¾ cup heavy cream, plus 1 tablespoon for brushing

  • 1 cup confectioners' sugar


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips. Add the flour, baking powder, baking soda, and salt and whisk until well combined.

  2. Using the large holes of a box grater, grate frozen butter into dry ingredients; using a fork, toss together until butter shreds are coated. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined.

  3. Pour the wet ingredients into the dry ingredients. Using a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)

  4. Transfer dough to prepared baking sheet. Gather dough together and pat into a 7-inch circle. Cut into 8 wedges. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely.

  5. In a medium bowl, whisk confectioners' sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving.

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