Ingredients
Method
Step 1: Prep the Oven
Set your oven to 400°F (200°C) and allow it to fully preheat. Line a baking sheet with parchment paper and set it aside.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly blended.
Step 3: Cut in the Butter
Add the cold butter cubes to the bowl. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks crumbly with pea-sized bits throughout.
Step 4: Add the Wet Ingredients
Pour in the milk, lemon zest, and lemon juice. Stir gently just until a soft dough forms. Avoid overmixing—this keeps the scones light and tender.
Step 5: Shape the Dough
Transfer the dough to a lightly floured surface. Gently press it together and shape it into a round disk about 1 inch thick. Cut into wedges using a sharp knife.
Step 6: Bake
Place the wedges onto the prepared baking sheet, spacing them slightly apart. Bake for 15–20 minutes, or until the tops are lightly golden and fragrant.
Step 7: Cool Slightly
Let the scones rest for a few minutes before serving. They’re best enjoyed warm.
Notes
Why This Lemon Scone Recipe Works
- Fast & Foolproof: From mixing bowl to table in about 35 minutes
- Fresh Citrus Flavor: Real lemon zest and juice give a bright, clean taste
- Tender Texture: Cold butter and gentle handling create flaky layers
- Flexible Serving: Delicious plain or topped with a simple lemon glaze
- Anytime Treat: Ideal for breakfast, brunch, or afternoon tea
Helpful Tips for Perfect Lemon Scones
- Keep your butter cold at all times for the best texture
- Mix just until combined—overworking the dough makes dense scones
- For extra color, lightly brush the tops with milk before baking
- Watch closely during the last few minutes since ovens vary
Serving Ideas
Pair these lemon scones with fresh berries for a pop of sweetness. Add whipped butter or clotted cream for richness, or drizzle with a quick lemon glaze for extra shine and flavor. Serve alongside hot tea or coffee for a café-style experience at home.Storage & Reheating
Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 7 days. Reheat in a 350°F (175°C) oven for 5–10 minutes to restore freshness. For a quick option, microwave briefly, though oven reheating keeps the texture best.Lemon Scones FAQ
Can I swap in whole wheat flour?Yes—replace half the flour with whole wheat for added fiber and a slightly heartier texture. No fresh lemons available?
Bottled lemon juice works in a pinch, but reduce the amount slightly and adjust to taste. Can I prep these ahead?
Absolutely. Chill the shaped dough for up to 24 hours, then bake when ready. How do I tell when they’re done?
Golden tops and a light, hollow sound when tapped underneath are your cues. Are lemon scones freezer-friendly?
Yes. Freeze fully cooled scones for up to 2 months. Thaw at room temperature before serving.