These Lemon Scones are made with cream for the softest scones ever! Drizzled with a sweet and tangy icing, these fluffy scones are perfectly tender and bursting with bright lemon flavor. Great for any breakfast, brunch, or afternoon tea!
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Anyone else obsessed with all things lemon? When spring time rolls around, I want to make all the lemon things… this incredible Lemon Coffee Cake, healthy Lemon Quinoa, easy Homemade Lemonade Concentrate, crispy baked Honey Lemon Pepper Wings and of course this Easy Lemon Scones Recipe!
What are scones?
Homemade scones mean different things depending on which side of the pond you are from. English scones are usually not sweetened whereas American scones have a bit of sugar in them.
Where we come from scones are a baked pastry made from a slightly sweet dough reminiscent of American biscuits. They can be cut into circles or wedges. Either way they taste the same, so it's just personal preference.
These lemon scones were originally inspired by Ree Drummond’s Petite Vanilla Scones, but we switched up the flavor profile and made them full size for full goodness!
🏅 Why this recipe is great
- I’ve made my share of dry, dense, and bland scone recipes. Not these! These lemon scones are pillowy soft with just slightly crisp edges. They are fluffy in the middle and full of flavor from the fresh lemon zest.
- Soft scones really aren’t difficult to make! I make them in a mixer for less arm work, then do some simple kneading, slicing, and baking.
- They’re great for a Sunday brunch, weekend breakfast, Mother’s Day, a baby or bridal shower, Easter morning - you name it!
🍋 Ingredients for soft scones
A full list of the ingredients for lemon scones is in the recipe card below, but here are a few noteworthy comments.
Baking powder: This is the main lift agent, meaning it will help the scones rise and get fluffy in the middle. Make sure to use fresh baking powder that hasn’t expired.
Butter: Another key to tender scones is to use very cold butter. Similar to when you make biscuits, the cold butter will melt during the baking and create flaky layers in the scones.
Egg: One main difference between lemon cream scones and biscuits is the egg. The egg in scones gives them a slightly more cakey texture.
Heavy cream: Using super cold heavy whipping cream ensures that these are the softest scones possible.
Lemon: Use fresh lemons only. Lemon extract just doesn't have the same flavor as fresh lemon juice and zest - the bright flavor can't be mimicked.
⏲ How to make lemon scones
Start by preheating the oven temperature to 350°F. Line two sheet pans with parchment paper.
In the bowl of a stand mixer, whisk together the dry ingredients. Note that this will not work with hand beaters, but can be done in a food processor or in a large bowl by hand if you prefer.
Add small pieces of very cold butter to the flour mixture and mix on medium-low (or pulse) until the mixture becomes fine crumbs. If doing this by hand, use a pastry cutter or two knives to cut in the butter.
In a separate small bowl combine the egg, cold cream, vanilla extract, and lemon zest. Add wet ingredients 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).
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. If you prefer use a rolling pin, but be sure to use gentle pressure.
Using a sharp knife or bench scraper (affiliate - these are amaaaazing), 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.
Place eight scones on each prepared baking sheet. The bake time is 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 powdered sugar, cream, vanilla extract and freshly grated lemon zest in a small bowl. Mix the icing ingredients until fully combined.
Once finished baking, 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 or lightly brush with a pastry brush and serve. Don't skimp on the glaze, it just might be the best part. 😋
👨👩👧👦 For a crowd
Soft Lemon Scones are a great breakfast or brunch option for serving a crowd. Make them for Mother’s Day, a spring bridal shower, Easter morning, or just a special weekend treat.
When making a double batch of 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
Make these your own by choosing different add ins or variations. Here are some ideas to consider.
- Instead of lemon scones, try orange!
- Make lemon blueberry scones by adding small blueberries.
- Mix in fresh strawberries or raspberries.
- Add poppy seeds.
- Try a raspberry glaze on top.
- Drizzle with lemon curd.
🙋 Questions and answers
You can make these ahead and store in the fridge for up to one day before baking. In our experience they lose their shape more when baking after refrigeration, but they still taste amazing! Store them well covered in plastic wrap to prevent them from drying out.
Scones can be frozen raw or baked. The unbaked lemon scones can be frozen after being cut into wedges. Bake straight from frozen, adding a few more minutes to the baking time.
The freezer will preserve baked scones pretty well. For best results freeze as soon as possible after baking. Cool fully without the glaze. The glaze can be frozen separately in a freezer bag. Keep for 3-4 months, then thaw at room temperature and add fresh glaze.
They are best served fresh. If you have leftovers, store in an airtight container for 1-2 days. For longer storage, see the freezer instructions above.
We prefer to use cream in this recipe because it creates an ultra-tender dough without the extra tang from buttermilk.
There are a few tips to follow to make sure you get soft, moist, and flavorful scones. Use cold dairy ingredients, don’t overwork the dough, and don’t overbake are the top three tips. Read the Tips & Tricks section below for more details.
👨🏼🍳 Tips & tricks for tender scones
- Avoid overmixing and overworking. You want to handle the dough gently to keep that flaky texture.
- Use very cold butter and cream. This will help the dough rise and make the scones fluffy.
- To avoid dry scones, don't overbake them. You'll know 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 instead of triangles, use a biscuit cutter. For mini lemon scones, just cut the triangles to the desired size and adjust the baking time as needed. (When deciding size, note that they will puff and rise larger than the size you cut them.)
📖 More breakfast treats
- Amazing Lemon Coffee Cake. Tender cake, a tangy lemon curd layer, and sweet crumb topping!
- Fluffy Buttermilk Pancakes. They’re moist, golden, and super easy to make.
- The very best Key Lemon Pie! This is a great recipe for creamy, guest-worthy pie without a lot of hassel.
- Have over-ripe bananas on hand? This Coconut Banana Bread is one of those amazing quick breads that's incredibly moist and has an addictive sweet flavor.
- Fresh fruit salad with this easy Fruit Salad Dressing. Yum!
👋🏻 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 on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
📋 Recipe
Soft Lemon Scones (w/ lemon glaze)
Ingredients
Lemon Scones
- 3 cups flour
- ⅔ cups sugar
- 4 teaspoon baking powder
- ¼ teaspoon salt
- 2 sticks 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 hand beaters, 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.2 sticks 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
- Avoid overmixing and overworking. You want to handle the dough gently to keep that flaky texture.
- Use very cold butter and cream. This will help the dough rise and make the scones fluffy.
- To avoid dry scones, don't overbake them. You'll know 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 instead of triangles, use a biscuit cutter. For mini lemon scones, just cut the triangles to the desired size and adjust the baking time as needed. (When deciding size, note that 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.
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
Danielle says
So happy to hear that you like that feature!
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!
Danielle says
The addition of blueberries sounds amazing! Thank you so much for letting us know how much you loved them!
Jill says
So yummy. Followed the directions except added just a pinch of lemon zest on top after glaze was applied.
Misty says
So glad you liked them! Lemon zest on top is a great idea.
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….
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.
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.
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.
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.
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!
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!!!!
Misty says
Glad you liked them! Lime is a fun idea to try.
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!
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!
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
Misty says
So glad they turned out well!
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!
Misty says
So glad you liked them! The cinnamon chips sound like an awesome idea too, I will give it a try!
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!
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!