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Soft and Buttery Lemon Scones with Zesty Glaze

Close-up of three soft lemon scones stacked on a white plate, generously drizzled with bright yellow lemon glaze.
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Make bakery style lemon scones at home. These tender, moist lemon scones use fresh zest and juice for a bright flavor, finished with a sweet lemon glaze perfect for brunch or afternoon tea.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 tablespoon fresh lemon zest (from about 2 lemons)
  • 1 large egg
  • 1/2 cup heavy cream, plus more for brushing
  • 2 tablespoons fresh lemon juice
  • 1 cup powdered sugar (for glaze)
  • 1–2 teaspoons fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. In a separate small bowl, whisk together the egg, 1/2 cup heavy cream, and 2 tablespoons of fresh lemon juice.
  5. Add the lemon zest to the wet ingredients and whisk briefly.
  6. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be slightly shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently knead 3 or 4 times until it comes together. Pat the dough into a 3/4-inch thick circle.
  8. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges (like a pizza). Place the wedges onto the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with heavy cream.
  10. Bake for 12 to 15 minutes, or until the tops are lightly golden brown. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the scones cool, prepare the glaze. Whisk together the powdered sugar and 1 teaspoon of lemon juice in a small bowl. Add more lemon juice, a few drops at a time, until you reach a thick but pourable consistency.
  12. Once the scones are cool, drizzle the lemon glaze over the tops. Let the glaze set before serving.

Notes

  • For the softest scones ever, make sure your butter is very cold.
  • If you prefer a stronger citrus flavor, use Meyer lemon juice and zest.
  • These are excellent served warm with a side of lemon curd for brunch.

Nutrition

Find it online: https://cookincorner.com/best-lemon-scones-recipe-soft-buttery/