The Best Lemon Scones Recipe

Lemony, moist Buttery Lemon Scones have a soft crumb. The fresh lemon glaze and sweet-tart scone batter are perfect!  


For the Scones: – ⅓ cup granulated sugar (67g) – 1 tablespoon lemon zest (about 2 lemons) – 2 cups all-purpose flour (240g) – 2 teaspoons baking powder – ½ teaspoon salt – ⅛ teaspoon baking soda – ½ cup cold unsalted butter cubed (113g) – ½ cup plus 1 tablespoon buttermilk (120 mL) – 1 large egg – 1 teaspoon vanilla extract For the Glaze: – ½ cup powdered sugar (60g) – 1 tablespoon lemon juice – Pinch of salt


For the Scones:- Heat the oven to 400°F. Cover a large baking sheet with parchment. Mix sugar and lemon zest in a large bowl. Rub the mixture with your fingertips to infuse the sugar with lemon oils till pale yellow.   

Step 1

Mix in flour, baking powder, salt, and soda. Cut the chilled butter into pea-sized pieces with a pastry cutter or fork.  

Step 2

Mix the egg, vanilla, and ½ cup of buttermilk in a small bowl. Stir the buttermilk mixture into the flour mixture with a fork or spatula until a shaggy dough forms.  

Step 3

Turn the dough onto a lightly floured surface and knead once or twice to combine. Shape the dough into a 7½-inch circular disc (¾-inch thick).  

Step 4

The disc should be sliced into 8 equal triangles using a floured knife and placed 2 inches apart on the baking sheet. Use the remaining 1 tablespoon of buttermilk to top each scone.  

Step 5

Rotate the pan halfway through baking for 20–25 minutes until puffed and gently browned. Leave the scones on the pan on a wire rack for 20 minutes.  

Step 6

For the Glaze:- Mix powdered sugar, lemon juice, and salt in a small bowl until smooth. Pour glaze over warm scones before serving.  

Step 7

Also See 

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