After years of making scones to fine tune what actually makes them tender (not dry or crumbly), this is the Lemon Scones recipe I come back to every time. Using cream instead of milk or butter alone makes these incredibly soft and fluffy, plus the zesty icing on top gives them incredible fresh flavor. With nearly 5 star ratings from our readers, this is a tried-and-true recipe if you also love ultra-soft scones.
For more dependable citrus treats, check out our complete collection of lemon recipes!
One of our family favorite breakfasts is lemon or apple scones. We've made both many times over the years for Sunday mornings, baby showers, brunch parties, or alongside other Easter Recipes.
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! Check out our other Homemade Bread Recipes for more inspiration!
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
Skip to:
- What are scones?
- Why these lemon scones are worth making
- Ingredients for lemon scones
- Helpful kitchen tools
- How to make lemon scones
- How to make lemon glaze
- Tips for making double batches
- Variations
- Freezer instructions
- Make ahead instructions
- Storage
- Serving suggestions
- FAQs
- Tips & tricks
- More recipes
- Recipe
- Comments
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 these lemon scones are worth making
- 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 quantities 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: This should not be substituted or reduced. It adds sweetness, but also impacts the final texture.
- Baking powder: 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: The egg acts as a binder to hold everything together.
- 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: You could also use vanilla bean paste for even more vanilla flavor.
- Powdered sugar: If yours is lumpy, I suggest sifting it first to make sure the glaze is silky smooth.
Helpful kitchen tools
How to make lemon scones
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
Step 1: 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.
Step 2: 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.
Step 3: In a separate small bowl combine the egg, cold cream, vanilla extract, and fresh lemon zest. Add wet ingredients to the flour mixture.
Step 4: 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.
Step 5: 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.
Step 6: 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. 😋
Tips for making double batches
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.
Make ahead instructions
You can make these ahead and store in the fridge for up to a day before baking. Bake them straight from the fridge. When you store them, make sure to keep them well covered in plastic wrap to prevent them from drying out.
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
To get soft, moist scones make sure to use cold dairy ingredients, don't overwork the dough, and don't overbake.
We prefer to use cream in this recipe because it creates an ultra-tender dough without the extra tang from buttermilk.
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.
Eggs are used in some recipes to create a slightly more dense, slightly cakey texture. It gives the scone extra structure.
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 maintain the best structure, refrigerate the scones for 15 minutes or more before baking. This helps to prevent them from spreading while they bake.
- 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 recipes
Looking for other recipes like this? Try these:
Recipe
Lemon Scones Recipe
Ingredients
Lemon Scones
- 3 cups flour
- ⅔ cups sugar
- 4 teaspoon baking powder (aluminum free)
- 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.
Notes
-
- 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).
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
G says
Yikes I have literally made thousands of scones over the years ( baked for a coffee shop) and boy what a mess! I should have second guessed the butter amounts as it was very high, but it had a flat oily mess at the end. I started with frozen butter left out for a bit so it was a perfect crumble texture etc., but as soon as heat was applied it looked like a pancake my go to scone recipe is only 2/3 cup of butter to the 4 cups dry so again it’s on me for trusting this recipe
Misty says
Hi there. So sorry to hear you had this experience. These are definitely extra soft scones, but should not be like a pancake. Typically if there are spreading issues, it is due to the ingredients not being cold enough or the flour not being measured properly. If I can help troubleshoot further, I would be more than happy to help.
Hope says
This recipe was horrible! The recipe is wrong! Too much baking powder
Danielle says
So sorry that you had this experience! We have made these many times and 4 tsp of baking powder is just the right amount to give them the tender crumb they need. Did you maybe substitute it for baking soda accidentally? That would definitely alter the outcome. Feel free to ask any questions if you want help trouble shooting. We want you to have success!
Misty says
Hi Hope! I am sorry you had this experience. We have made this many time, along with many readers, and have had great success. If we can help you troubleshoot at all, we would be happy to help!
Heather Lingemann says
The scones turned out so light and delicious. I really enjoy lemon flavor, so I will be increasing the amount of zest and massage it into the sugar before mixing it into the flour.
Misty says
Hi Heather, thanks for sharing! We're so happy you liked them!
Moni A says
Without the glaze, these did not taste very lemony at all. There's the slightest hint of lemon as you finish your bite, but it's not strong, like I'd hope. I even added some fresh lemon juice into my cream/egg mixture. Next time, I'll probably add some lemon extract.
I was trying to avoid a little bit of the sugar, but it looks like I'm making a glaze after all.
Danielle says
Sorry to hear that they were not as lemony as you hoped. All lemons have a different level of "lemoniness" and my guess is that maybe yours were light on the lemon flavor. If you measured the amount of zest then that is my only thought. In the future if you want more lemon flavor, make sure the lemons are very fresh with a bright peel. For a bigger punch of lemon flavor try adding more lemon zest. Also, this recipe was designed to have the best lemon flavor with the icing on top. It was not intended to be served without that component. The icing lends to the lemon flavor. Hope that helps!
Diane says
These scones were the best I’ve ever made! I served them at a brunch. Several people took leftovers home with them. Even people who weren’t fond of scones loved these because of their lemony, soft goodness!! I will definitely make these again!
Danielle says
Wow! What high praise! Thank you so much for taking the time to let us know!
Mandy Besler says
These are the best scones ever! The perfect combination of crust on the outside and soft on the inside. It makes a good base recipe. I did add more lemon zest and a little lemon extract as well as lavender to the batter with a dusting on top of the glaze. Perfection! I made these for Mother's Day brunch. Now I get requests to make them for every family get together.
Misty says
Yay, we're glad you enjoyed them!
Vicky M says
Yum! My first foray into scone baking and these were wonderful! I am also gluten sensitive so tried Cup4Cup Gluten Free All Purpose Flour in place of regular all-purpose flour. The recipe directions were perfect and the final product light, fluffy and delicious. I did add just a bit of lemon juice to the glaze to try to up the lemon flavor. (Yes I am a lemon junkie-cannot get too tart for this gal) Will play with that next go around. Now, I need a pumpkin scone recipe to match! Thanks ladies!
Misty says
We're so glad they turned out well, Vicky! Thank you for taking the time to share.
Ellie says
Is it better to freeze unbaked scones or baked? I have to make these ahead of time for a church tea.
Danielle says
Hi! Good question! Either will work, but freshly bakes scones are always better. We would freeze them raw and bake them from frozen adding on a few extra minutes to the baking time. Hope that helps!
Wendy says
I made these today for gifts and they are spectacular. I'm moving to my "Tried and True" board and will definitely be my go to with my pumpkin scones for gifts. Thank you ever so much for sharing this ❤️ 10/24
Misty says
Hi Wendy! That made my day to hear how much you liked them. Thanks for taking the time to share!