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Soft Bakery-Style Lemon Scones with Tangy Glaze

A stack of freshly baked lemon scones topped with white glaze and bright yellow lemon zest.
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Make incredibly moist, buttery lemon scones bursting with bright citrus flavor from fresh zest and juice. This easy recipe delivers soft, bakery-quality results perfect for 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 tablespoon fresh lemon zest (from about 2 lemons)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup heavy cream, plus 2 tablespoons for brushing
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2-3 tablespoons fresh lemon juice

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 fresh lemon zest to the dry ingredients and rub it in with your fingertips until the mixture is fragrant.
  4. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  5. In a separate small bowl, whisk together the 1/2 cup heavy cream and 2 tablespoons of lemon juice.
  6. 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.
  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. Cut the circle into 8 equal wedges (scones). Place the wedges on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops of the scones lightly with the remaining 2 tablespoons of heavy cream.
  10. Bake for 14 to 16 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.
  11. While the scones cool, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, 1 teaspoon at a time, until you reach a thick but pourable consistency.
  12. Drizzle the lemon glaze generously over the cooled scones. Let the glaze set before serving.

Notes

  • For the softest scones ever, keep your butter very cold and handle the dough as little as possible.
  • If you want an extra bright lemon flavor, use Meyer lemons when available.
  • Serve these tender lemon scones warm for the best texture.

Nutrition

Find it online: https://cookingbyjade.com/lemon-scones-soft-bakery-style-recipe/