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Soft Bakery-Style Lemon Scones with Tangy Glaze

A stack of freshly baked, golden lemon scones topped with a thick, dripping lemon glaze.
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Whip up these easy, fluffy lemon scones that are incredibly moist and buttery. Topped with a sweet and tangy lemon glaze, these bakery-quality treats are ready quickly, perfect for breakfast or afternoon tea.

Ingredients

Scale
  • 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 large egg
  • 1/2 cup heavy cream, plus 1 tablespoon for brushing
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh lemon zest
  • 1/4 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, sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk together the egg, 1/2 cup heavy cream, 1 tablespoon lemon juice, and lemon zest.
  5. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be shaggy.
  6. 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.
  7. Cut the circle into 8 equal wedges, like a pizza. Place the wedges onto the prepared baking sheet, leaving about 1 inch between them.
  8. Brush the tops of the scones lightly with the remaining 1 tablespoon of heavy cream.
  9. Bake for 14 to 17 minutes, or until the tops are lightly golden brown. Let the scones cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
  10. While the scones cool, prepare the glaze: Whisk together the powdered sugar and 1 teaspoon of lemon juice until smooth. Add the remaining lemon juice, a drop at a time, until you reach a thick but pourable consistency.
  11. Drizzle the sweet and tangy glaze over the cooled scones. Let the glaze set before serving.

Notes

  • For the softest scones ever, make sure your butter is very cold.
  • If you prefer Meyer lemon scones, substitute the zest and juice with Meyer lemon equivalents.
  • These are excellent for brunch baking ideas or afternoon tea treats.

Nutrition

Find it online: https://sundayflavor.com/easy-lemon-scones-soft-fluffy-bakery-style/