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Soft and Buttery Glazed Lemon Scones

Close-up of four fluffy lemon scones stacked on a white plate, drizzled with a thick lemon glaze and sprinkled with zest.
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Make these soft, buttery lemon scones from scratch. They feature a bright, zesty lemon flavor and are finished with a sweet lemon glaze, perfect for brunch or afternoon tea.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1/2 cup heavy cream, plus 1 tablespoon for brushing
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

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 fingertips until the mixture resembles coarse crumbs.
  4. In a separate small bowl, whisk together the egg, 1/2 cup 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 slightly shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle.
  7. Cut the circle into 8 equal wedges, like a pizza. Place the wedges on the prepared baking sheet, leaving a little space between them.
  8. Brush the tops of the scones lightly with the remaining 1 tablespoon of heavy cream.
  9. Bake for 12 to 15 minutes, or until the tops are lightly golden brown. Let the scones cool on a wire rack for 10 minutes.
  10. While the scones cool, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth.
  11. Drizzle the lemon glaze over the slightly warm or cooled scones. Serve these citrus breakfast treats warm or at room temperature.

Notes

  • For the softest scones ever, make sure your butter is very cold before mixing it into the flour.
  • You can make these ahead of time; store cooled scones in an airtight container at room temperature for up to two days.
  • If you prefer a stronger citrus flavor, substitute Meyer lemon juice and zest for regular lemon.

Nutrition

Find it online: https://cookingbycarla.com/lemon-scones-recipe-soft-buttery-glaze/