Description
These Glazed Lemon Scones are a delightful fusion of tangy citrus and rich, buttery goodness. Made with fresh lemon juice and zest, then topped with a smooth lemon glaze, they’re perfect for breakfast, tea time, or brunch gatherings. With a light crumbly texture and sweet glaze drizzle, each bite delivers a refreshing zing that pairs beautifully with your favorite hot drink. This easy-to-follow recipe brings bakery-quality scones right to your home kitchen in under 35 minutes.
Ingredients
For the Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/3 cup granulated sugar
- 1 tablespoon lemon zest (from 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1/2 cup heavy cream (plus more for brushing)
- 1 large egg
- 1/2 teaspoon vanilla extract (optional)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, sugar, and lemon zest.
Add cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, heavy cream, lemon juice, and vanilla extract (if using).
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix. The dough should be slightly sticky but manageable.
Turn the dough onto a floured surface. Gently press into a 1-inch thick circle. Cut into 8 wedges or use a round biscuit cutter.
Place scones on the prepared baking sheet, about 1–2 inches apart. Brush tops with a little cream for a golden finish. Bake for 18–20 minutes, or until golden brown.
While the scones are cooling, whisk together powdered sugar and lemon juice until smooth. Adjust consistency if needed by adding more sugar or juice.
Let the scones cool for 10 minutes. Drizzle or spoon the glaze over the tops. Let set before serving.
Notes
- Room Temp: Store in an airtight container for up to 2 days.
- Freezer: Freeze unglazed scones for up to 1 month. Reheat and glaze after defrosting.
- Reheat: Warm in a 325°F oven for 8–10 minutes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
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