Lemony, moist Buttery Lemon Scones have a soft crumb. The fresh lemon glaze and sweet-tart scone batter are perfect!
INGREDIENTS
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 extractFor the Glaze:– ½ cup powdered sugar (60g)– 1 tablespoon lemon juice– Pinch of salt
INSTRUCTIONS
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.