Lemon Scones – The Stay At Home Chef

Our Lemon Scones are the perfect, easy homemade treat and ready in just 30 minutes! Freshly squeezed lemon juice and zest make for a bright and tangy, not-too-sweet scone. Whether you’re grabbing one on your way out the door in the morning or bringing them to brunch, these moist and flaky scones are a no-brainer.

For more delicious scone recipes, try our Blueberry Scones or our Cranberry Orange Scones.

With step by step instructions and our grated-butter method, this process is made quick and easy, giving you moist and flaky scones every time. Using a cheese grater or food processor to cut the cold butter into the flour is super convenient, saving you time and money because we know not everyone has a pastry cutter on hand.

Ingredient Notes

• All-Purpose Flour: All-purpose is going to be your go to. Can also use bread flour, but it will change the texture ever-so slightly.
• Sugar: Can reduce by half if you would prefer a less sweet scone.
• Cold Butter: Can use a cheese grater (small side), food processor, or pastry cutter. Place in freezer for 15 minutes before grating to help it grate into little pieces.
• Heavy Cream: Adds richness to the dough, and when brushed on top, helps the scones brown.
• Lemon Juice: Fresh is best! You want the lemon flavor to shine through in the dough and glaze.
• Lemon Zest: Freshly grated lemon zest is a must for bright, tangy flavor. Avoid the white pith, as it can be bitter.
• Powdered Sugar: For a thicker glaze, add 1-2 tablespoons at a time until you reach your desired consistency.

Glaze and Garnish

Drizzle with our homemade, lemon glaze. This glaze really brings out the bright, lemon flavor in the scone and looks pretty, too. We use a tablespoon of milk, but you can leave it out for a more thin and tangy glaze.

Sprinkle fresh lemon zest on top for the finishing touch.

Grating Butter vs. Pastry Cutter

Using a cheese grater to add butter to your scone dough is a nifty little trick that can make the process simpler and often more effective than using a pastry cutter. Grating the cold butter produces small, uniform pieces that mix evenly and quickly into the flour, which is key to achieving the perfect flaky texture.

This method can be a real time-saver and is especially handy if you don’t have a pastry cutter. In fact, we like this method even better than using a pastry cutter because it distributes the butter into the flour perfectly for just the right consistency and flakiness.

Make-Ahead Option

This dough freezes nicely to be made later on. Make the dough and cut it into wedges, and then wrap it in parchment paper and seal it in a freezer bag. To make, thaw the dough and bake as directed.