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Easy Fluffy Lemon Scones with Tangy Glaze

A stack of three fluffy lemon scones generously drizzled with a bright white lemon glaze, resting on a white plate.
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Welcome to My Kitchen! I am sharing my recipe for incredibly soft, buttery lemon scones that taste like they came from a bakery. These are easy to make and perfect for your next brunch 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 more for brushing
  • 1 tablespoon fresh lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 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, granulated sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step helps create tender scones.
  4. In a small bowl, whisk together the egg, heavy cream, lemon zest, and lemon juice.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be slightly shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat or press the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 equal wedges or use a biscuit cutter for round scones. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  8. Brush the tops lightly with a little extra heavy cream.
  9. Bake for 12 to 15 minutes, or until the tops are lightly golden brown.
  10. While the scones cool slightly, prepare the glaze. Whisk together the powdered sugar and 1 teaspoon of lemon juice until smooth. Add more juice, a drop at a time, to reach a thick but pourable consistency.
  11. Drizzle the tangy lemon glaze over the warm scones before serving.

Notes

  • For the softest scones ever, make sure your butter is very cold.
  • If you want a stronger citrus flavor, use Meyer lemons for both zest and juice.
  • These are best enjoyed the day they are baked, but you can store leftovers in an airtight container for up to two days.

Nutrition

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