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These Lemon Scones are made with cream for the softest scones ever! They are perfectly tender, fluffy, and glazed with a sweet lemon icing for an extra layer of zesty flavor. With this recipe you won't ever end up with dry, bland, or crunchy scones - just a sweet treat to share for breakfast, parties, and more!
Skip to:
- What are scones?
- Why this recipe is great
- Ingredients for lemon scones
- Helpful equipment
- How to make lemon scones
- How to make lemon glaze
- For a crowd
- Variations
- Freezer instructions
- Storage
- FAQs
- More lemon recipes
- Connect with us!
- Recipe
- Comments
One of our family favorite breakfasts is this Soft Lemon Scones Recipe! We also love apple scones. We've made both many times over the years for Sunday mornings, baby showers, and brunch parties.
The inspiration for this recipe was borrowed from Ree Drummond’s Petite Vanilla Scones, but we switched up the flavor profile and made them full size for full goodness!
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Oh my these are THE best ever lemon scones! And yes they are fluffy! I ate two while another 6 were baking, so much for my diet but it was worth every bite! I plan to have these with coffee now, and breakfast tomorrow if they last that long. Make these, you will not be disappointed! - Ilse
What are scones?
Homemade scones mean different things depending on which side of the pond you are from. English scones are usually tall, not very sweet, and don't have a lot of flavors added, very similar to American biscuits.
American scones are a baked pastry made from a sweetened dough, often with extra flavors, mix-ins, or glazes on top.
Why this recipe is great
- Pillowy soft, moist, and flavorful. No dry, dense, or bland scones here.
- Easy to make. I make them in a mixer for less arm work, then do some simple kneading and slicing.
- Freezer and make ahead friendly. This is especially helpful for parties or special occasions.
Ingredients for lemon scones
A full list of the ingredients for soft lemon scones is in the recipe card below, but here are a few noteworthy comments.
- All-purpose flour: We measure with the dip and sweep method for accurate results without a lot of hassle.
- Granulated sugar
- Baking powder: Pro tip: Use fresh baking powder that hasn't expired, and choose aluminum-free baking powder to avoid a metallic taste.
- Butter: The key to tender scones is to use very cold butter cut into small cubes. It will melt as it bakes, pushing the dough into flaky layers.
- Egg
- Heavy cream: Use super cold heavy whipping cream to create a soft, flaky texture.
- Lemon: Use fresh lemons. Lemon extract just doesn't have the same flavor as fresh lemon juice and zest.
- Vanilla
- Powdered sugar
Helpful equipment
- Microplane - Hands down the easiest way to zest a lemon. The brand name product really does work better in this case than the generic, in my experience. Check out this helpful video on how to zest citrus for more tips.
- Stand mixer - You can also opt to use a food processor instead.
- Bench scraper (also called a bench knife)- This isn't necessary, but makes cutting the scones and cleaning the counter afterward so easy!
- Parchment paper - Sam's Club and Costco also sell this in a roll for cheaper.
- Cookie sheets
- Cooling rack
How to make lemon scones
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. In the bowl of a stand mixer (or food processor), whisk together the dry ingredients. Then add the small pieces of cold butter on top.
Mix on medium-low (or pulse) until the mixture becomes fine crumbs.
*You can also do this in a large bowl with a pastry cutter, but it is more arm work.
In a separate small bowl combine the egg, cold cream, vanilla extract, and fresh lemon zest. Add wet ingredients to the flour mixture.
Mix on low (or pulse) until the dough comes together, adding more cream 1 tablespoon at a time if needed until it is moist and mostly holds together (see picture).Be careful not to add too much cream or it will cause them to come out flat.
Turn the dough onto a lightly floured work surface and knead 4-5 times with your hands to help it all come together. Be extra gentle and stop kneading as soon as it comes together to avoid tough dough.
Use your hands to pat into a rectangle ½ inch thick (roughly 11 inches long and 8 inches wide).Using a sharp knife or bench scraper (this tool is amaaaazing), cut the scones into 16 triangles (cut it in half lengthwise, then in half widthwise, then cut each section into 4 triangles). Place eight scones on each prepared baking sheet and bake in the hot oven for 15-18 minutes, or until lightly golden brown on the bottom and the tops of the scones look dry.
How to make lemon glaze
While the scones are baking, combine the icing ingredients until smooth. Allow the lemon scones to cool for 5-10 minutes on the cookie sheet, then transfer to a wire rack. Drizzle the cooled scones with the sweet lemon glaze and serve.
Don't skimp on the glaze, it just might be the best part. 😋
For a crowd
When making a double batch of lemon scones, I suggest making each batch separately. Doubling the recipe in one bowl will cause the dough to be overworked, which will lead to tough, dense scones.
Variations
Feel free to add different mix-ins or toppings to make these your own!
- Instead of lemon scones, try orange!
- Mix in fresh blueberries, strawberries or raspberries.
- Add poppy seeds.
- Try a raspberry glaze on top.
- Drizzle with warm lemon curd.
- Sprinkle the top with coarse sugar for extra texture.
Freezer instructions
You can freeze unbaked lemon scones after being cut into wedges. Freeze on a flat cookie sheet, then wrap tightly in plastic wrap and store in a zipper bag. Bake straight from frozen, adding a few more minutes to the baking time.
You can also freeze baked scones. For best results freeze as soon as possible after they have baked and cooled (skip the glaze). Freeze for 3-4 months, then thaw at room temperature and add fresh glaze.
Storage
They are best served fresh, but if you have leftovers store them in an airtight container for 1-2 days.For longer storage, see the freezer instructions above.
FAQs
What is the secret to making soft scones?
To get soft, moist scones make sure to use cold dairy ingredients, don’t overwork the dough, and don’t overbake.
Can you make lemon scones with buttermilk?
We prefer to use cream in this recipe because it creates an ultra-tender dough without the extra tang from buttermilk.
What kind of lemon is best for this recipe?
Regular lemons from your grocery store should work just fine. That will commonly be Eureka lemons, Lisbon lemons, or Meyer lemons. Choose a lemon with a healthy, thin, bright yellow peel for best results.
Tips & tricks
- Avoid overmixing and overworking the dough. Handle it gently to ensure fluffy scones.
- Use very cold butter and cream. This will help the dough rise and make the scones fluffy.
- Don't overbake them. They are done when they are golden on the bottom and the tops look dry. They will continue cooking slightly on the sheet pan while cooling.
- To make circle scones, use a biscuit cutter. For mini lemon scones, cut the triangles smaller and adjust the baking time as needed (they will puff and rise larger than the size you cut them).
More lemon recipes
- Lemon Coffee Cake
- Lemon Quinoa Salad
- Creamy Lemon Raspberry Pie
- Homemade Lemonade Concentrate
- Crispy Lemon Pepper Chicken Wings
- Frozen Lemonade
- Moist Lemon Bundt Cake
Connect with us!
If you try this recipe, please leave a comment and star rating to let us know how it is!We’d also love to connect with you onFacebook,Instagram, orPinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
Recipe
Super Soft Lemon Scones with Lemon Glaze
These Lemon Scones are made with cream for the softest scones ever! They are perfectly tender, fluffy, and glazed with a sweet lemon icing for an extra layer of zesty flavor. With this recipe you won't ever end up with dry, bland, or crunchy scones - just a sweet treat to share for breakfast, parties, and more!
4.52 from 29 votes
Print Pin Save Rate
Course: Breakfast, Brunch
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 38 minutes minutes
Servings: 16 scones
Calories: 307kcal
Author: Borrowed Bites
Ingredients
Lemon Scones
- 3 cups flour
- ⅔ cups sugar
- 4 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter cut into ½ tablespoon cubes and very cold
- 1 large egg
- ¾ cup heavy cream (plus more if needed) very cold
- 1½ tablespoon lemon zest from about 2 lemons
- 1 teaspoon vanilla
Lemon Icing
- 1¼ cups powdered sugar
- ¼ cup half and half or heavy cream
- 1 tablespoon lemon zest from about 1 lemon
- ¼ teaspoon vanilla
Instructions
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer, whisk the flour, sugar, baking powder, and salt. This will not work with a hand mixer, but can be done in a food processor instead of a stand mixer.
3 cups flour, ⅔ cups sugar, 4 teaspoon baking powder, ¼ teaspoon salt
Add the very cold butter to the flour mixture and mix on medium-low (or pulse if using food processor) until the mixture becomes fine crumbs.
1 cup butter
In a separate small bowl combine the egg, cream, lemon zest, and vanilla. Add to the flour mixture and mix on low (or pulse) until the dough comes together, adding more cream 1 tablespoon at a time if needed, until it is moist and mostly holds together (see picture).
1 large egg, ¾ cup heavy cream (plus more if needed), 1 teaspoon vanilla, 1½ tablespoon lemon zest
Turn the dough onto a lightly floured surface and knead 4-5 times. Then use your hands to pat into a rectangle ½ inch thick. It should be roughly 11 inches long and 8 inches wide.
Using a sharp knife or bench scraper, cut the scones into 16 triangles. First cut the dough in half lengthwise, then in half widthwise. Cut each of the 4 sections into 4 triangles (see picture in post).
Place on prepared sheet pans and bake for 15-18 minutes, or until lightly golden on the bottom and the tops look dry.
While the scones are baking, combine the glaze ingredients in a bowl.
1¼ cups powdered sugar, ¼ cup half and half, 1 tablespoon lemon zest, ¼ teaspoon vanilla
Once finished baking, allow scones to cool for 5-10 minutes on the sheet pan. Then place on a cooling rack. Once cool, drizzle with glaze and serve.
We love comments! Please come back and leave us one after you’ve tried this recipe.
Notes
Tips & Tricks
- Avoid overmixing and overworking the dough. Handle it gently to keep that flaky texture.
- Use very cold butter and cream. This will help the dough rise and make the scones fluffy.
- Don't overbake them. They are done when they are golden on the bottom and the tops look dry. They will continue cooking slightly on the sheet pan while cooling.
- To make circle scones, use a biscuit cutter. For mini lemon scones, cut the triangles smaller and adjust the baking time as needed (they will puff and rise larger than the size you cut them).
Storage Instructions
They are best served fresh, but if you have leftovers store them in an airtight container for 1-2 days. For longer storage, see the freezer instructions below.
Make Ahead Instructions
You can make these ahead and store in the fridge for up to a day before baking. In our experience they lose their shape more when baking after refrigeration, but they still taste amazing! When you store them, make sure to keep them well covered in plastic wrap to prevent them from drying out.
Freezing Instructions
You can freeze unbaked lemon scones after being cut into wedges. Freeze on a flat cookie sheet, then wrap tightly in plastic wrap and store in a zipper bag. Bake straight from frozen, adding a few more minutes to the baking time.
You can also freeze baked scones. For best results freeze as soon as possible after they have baked and cooled (skip the glaze). Freeze for 3-4 months, then thaw at room temperature and add fresh glaze.
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Nutrition
Serving: 1scone | Calories: 307kcal | Carbohydrates: 37g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 254mg | Potassium: 57mg | Fiber: 1g | Sugar: 18g | Vitamin A: 549IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 1mg
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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Reader Interactions
Comments
Lori says
Hey could you add cranberries
Reply
Misty says
We haven't tried that, but I think it would work well. Let us know if you try it!
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Kathy says
You say 2 sticks of butter, is that each stick is 1/2 cup or a 1/4 cup. The reason I ask is because in the picture, the stick of butter shown look short to be 1/2 cup sticks!
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Misty says
Hi Kathy! It should be 1 cup total. I have changed it in the recipe card as well. Thank you!
Reply
Louise says
I love that you put ingredients in the the directions so we don’t have to go back and forth. Thank you delicious
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Danielle says
So happy to hear that you like that feature!
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Holly says
These turned out do good! I juiced the lemons into the cream then added that to the dry ingredients and also added some lemon juice to the glaze. I folded in fresh blueberries into the dough before spreading out and cutting and they turned out amazing! I’m bringing these to a baby shower tomorrow & they are going to be a hit!Reply
Danielle says
The addition of blueberries sounds amazing! Thank you so much for letting us know how much you loved them!
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Jill says
So yummy. Followed the directions except added just a pinch of lemon zest on top after glaze was applied.
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Misty says
So glad you liked them! Lemon zest on top is a great idea.
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Ellissa says
These just did not turn out, very disappointing, I’ve made scones many many times these were flat and thin which seems impossible given the amount of baking powder… waste of time and ingredients….Reply
Danielle says
Elissa,
I am so sorry to hear that. Most all of our comments on this recipe are great which means something has gone wrong. I really would love to help problem solve since I make these regularly and have never had this problem. It is so frustrating when you spend time and money on a recipe and it doesn't turn out delicious. I really do understand. If you would like help figuring out what possibly could have gone wrong please let me know.Reply
Katie says
I typically don't leave anything but 5 star reviews, but this recipe was not good for me. I am no novice baker. I've baked tons of breads, scones, cakes, cookies, etc. This recipe just didn't work in my opinion. I had frozen butter, freezer-cold cream, and I followed the recipe exactly. They were flat and spread out and hard, which is crazy with 4 teaspoons of baking powder. Maybe it was something I did, but I don't think so. I wish I'd have followed my gut and patted them out a little thicker. I'll try the recipe again and will update my review if it goes better next time.Reply
Danielle says
Katie,
I am so very sorry to hear this. We genuinely work really hard to make sure our recipes are worthy of your time and money. I just made these scones within the last month and didn't have this experience at all. It's a recipe I go to over and over without any problems. I am wondering if one of two things happened: 1) Was your baking powder expired? Or have you used it recently with success? 2) Did you accidentally use baking soda? I know that isn't likely but it happens to everyone at some point. Please do let me know if there is anything else I can help with.Reply
Beely says
Anytime something you are baking comes up flat you need to look at how fresh your baking soda or baking powder is.Reply
Jen says
These are so good as is, but they're definitely not lemon-y enough with just the zest. I will be making them again but will be adding the juice from the lemons to both the dough and icing.Reply
Misty says
Glad you liked them! Definitely feel free to add additional zest if you like a strong lemon flavor. Zest adds a lot of flavor and juice may change the final result. Enjoy!
Reply
Robbie says
I made these for breakfast just to have something different they are amazing!! I didn’t have lemons so I used limes and my family loved them 🥰 thanks!!!!Reply
Misty says
Glad you liked them! Lime is a fun idea to try.
Reply
Ilse Farrell says
Oh my these are THE best ever lemon scones! And yes they are fluffy! I ate two while another 6 were baking, so much for my diet but it was worth every bite! I plan to have these with coffee now, and breakfast tomorrow if they last that long. Make these, you will not be disappointed!Reply
Danielle says
Thank you so much for taking the time to leave a comment! We are so thrilled to hear you love them as much as we do. Happy eating!
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Barb says
OMG!!! These were so light and fluffy and delish! I added a half cup of cranberries and used lemon extract instead for that extra hit of lemon.Barb
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Misty says
So glad they turned out well!
Reply
Katie says
Delicious! I made them this morning and they are great both hot from the oven without icing and cool with the icing!
I made a second batch without the lemon zest and added cinnamon chips. They turned out just as good!Reply
Misty says
So glad you liked them! The cinnamon chips sound like an awesome idea too, I will give it a try!
Reply
Sue says
These taste great, but rolled them out tk the 11-6 inches and ten cut according to directions! They were not thick enough and were to thin! Should of been thicker!
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Danielle says
Hello! I am so sorry these didn’t turn out the way you hoped. My family has made these many, many tomes. They have never been anything but tall, light, and fluffy. My first question would be did you forget to put baking powder in them? Or accidentally not put enough? Or accidentally put in baking soda? Those would be the first things to troubleshoot. Hopefully that helps. Have a good day!
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