45

min
  • breakfast & brunch

Lemon Scones

There's something undeniably comforting about a freshly baked scone. These Lemon Scones take that comfort to a whole new level with their flaky texture and zesty burst of citrus. Perfectly paired with clotted cream or your favorite jam, these scones are not just a delightful breakfast treat but also a sophisticated addition to any afternoon tea. Elevate your baking game with this Iron Chef-inspired twist that brings a refreshing zing to the classic scone recipe.

  • SERVES
    8 people
  • PREP TIME
    20 minutes
  • Cook TIME
    25 minutes
Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 2 lemons
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup lemon juice
  • Optional: 1/2 cup dried cranberries or blueberries for an added burst of flavor
  • For glaze: 1 cup powdered sugar, 2 tablespoons lemon juice
Directions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
  3. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
  4. In another bowl, whisk together the buttermilk, egg, vanilla extract, and lemon juice.
  5. Pour the wet ingredients into the dry mixture and gently mix until just combined. If using, fold in the dried cranberries or blueberries at this stage.
  6. Turn the dough out onto a lightly floured surface and gently knead it just until it holds together. Be careful not to overwork the dough.
  7. Pat the dough into a circle about 1-inch thick and cut it into 8 wedges. Place the wedges onto the prepared baking sheet, leaving space between them.
  8. Bake for 20-25 minutes, or until the scones are golden brown on top.
  9. While the scones are baking, prepare the glaze by mixing the powdered sugar and lemon juice until smooth.
  10. Once baked, remove the scones from the oven and allow them to cool slightly before drizzling with the glaze.

Scones have a rich history, originating from Scotland in the 16th century, and have undergone countless iterations since then. The traditional scone recipe often featured currants or raisins, but our Lemon Scones take a modern twist by incorporating vibrant lemon flavors that awaken the senses. The inspiration behind these scones stems from a desire to enhance the classic recipe with a refreshing citrus element that can brighten any morning.

"I wanted to create a scone that wasn't just a vehicle for cream and jam, but a flavorful experience in itself."

These Lemon Scones stand out not only for their zestiness but also for their delicate texture. The buttermilk ensures they remain moist, while the cold butter creates those coveted flaky layers. For a gourmet touch, the addition of dried cranberries or blueberries introduces a sweet and tart contrast that complements the lemon beautifully.

What makes this recipe unique is the simple yet effective glaze made from powdered sugar and lemon juice, which adds a glossy finish and a punch of flavor. Serve these scones warm, alongside clotted cream and a selection of jams, for an afternoon that feels indulgent and special. Whether you're hosting a brunch or simply treating yourself, these Lemon Scones are sure to impress with their delightful taste and elegant presentation. Enjoy the burst of citrus joy in every bite!

breakfast & brunch