These lemon scones are tender and fluffy with a sweet-tangy glaze. Easy to make, customize, and freeze for a quick breakfast or snack!
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Servings: 12
Calories: 241kcal
Ingredients
2cupsall purpose flour
1/3cupsugar
1tablespoonbaking powder
1/2teaspoonsalt
1lemonzest of
1.5cupsheavy cream
For the glaze
1cuppowdered sugar
4teaspoonslemon juice
2teaspoonsheavy cream or milkplus more as needed
⅛tspsalt
Instructions
Preheat oven to 425˚F
In a large bowl, combine the flour, sugar, baking powder, lemon zest, and salt.
Create a well in the flour and pour the cream into the well. Mix until the scone dough just comes together. The dough should hold together, but not be overly sticky.
Flour a surface and divide the dough in half. Form each half into a disc about 1.5-2" tall. Cut the disc into 6ths to form 6 triangles. (cut like a pizza.)
Transfer each scone to a large baking sheet. Bake for 12-14 minutes or until the centers are set and the edges start to brown.
While the scones are baking, mix up the lemon glaze by combining the powdered sugar, lemon juice, and heavy cream. Add more cream as needed to until the glaze is the right consistency.
Let cool for 5 minutes then spread glaze over the top of each scone either with a spoon or by dipping the top in. Garnish with additional lemon zest if desired.