Lemon Scones

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Stack of Lemon Scones in a green glass egg plate
Lemon Scones

These weren’t going to be a separate recipe, these are in fact the shortcake component of my lemon Strawberry Shortcake. Real shortcake is a scone or biscuit, not a cake. So of course, why would I make a cake instead of my favorite food of all? So off I went to create a scone/biscuit for my shortcake.

These lemon scones turned out so well on their own that I am posting the recipe separately as a scone. They are a very light, biscuit-like, not very sweet scone with a wonderful hint of lemon. These and a hot cup of sweet black tea are a match made in heaven, so I am calling them tea scones.

Ingredients Needed:

3 cups of flour
1/3 cup of sugar
1 tbsp baking powder
1 cup of cold butter
2/3 cup of cream
1 egg
3 tbsp lemon juice
2 tbsp lemon zest

Kick the tires and light the fires to 350 degrees.

Ingredients needed in making Lemon Scones

Combine all the dry ingredients and then add the zest in.

all the dry ingredients and lemon zest in a mixing bowl

Take your cold butter and pre-slice it a bit to help you blend it in.

Then take your pastry blender and cut the butter in until it’s crumbly.

cutting the butter into dry ingredients using the pastry blender

Beat your egg and then add it to the cream. Add in your lemon juice, which is going to sour the cream, don’t worry about it at all.  Take that mix and combine it with the dry ingredients.

When combined, turn it out onto a lightly floured surface. I wanted to make square scones for my shortcake, so I made a rectangle and cut it into 8 pieces. Whatever shape you make, make them 1 inch thick.

Place on a baking sheet.

rectangle shaped scones in a baking sheet

Bake at 350 till risen and wonderfully browned about 17-20 minutes.

Baked rectangular Lemon Scones in baking sheet

Enjoy plain or with jam, or even better use them for strawberry shortcake and discover how much better it is than with a white cake!

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Lemon Scones

Easy to make, light and delicious lemon scones for afternoon tea.
5 from 2 votes
Stack of Lemon Scones in a green glass egg plate
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Course
Breakfast
Cuisine
Scones
Servings
8
Calories
486
Author
Karlynn Johnston

Ingredients

  • 3 cups flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 cup cold butter
  • 2/3 cup cream
  • 1 egg
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon zest

Instructions

  1. Kick the tires and light the fires to 350 degrees. 

  2. Combine all the dry ingredients and then add the zest in. 

  3. Take your cold butter and pre-slice it a bit to help you blend it in. Then take your pastry blender and cut the butter in until it's crumbly. 

  4. Beat your egg and then add it to the cream. 
  5. Add in your lemon juice, which is going to sour the cream, don't worry about it at all. 
  6. Take that mix and combine it with the dry ingredients. 

  7. When combined, turn it out onto a lightly floured surface. I wanted to make square scones for my shortcake, so I made a rectangle and cut it into 8 pieces. Whatever shape you make, make them 1 inch thick. Place on a baking sheet. 

  8. Bake at 350 degrees till risen and wonderfully browned about 17-20 minutes. 

  9. Enjoy plain or with jam, or even better use them for strawberry shortcake and discover how much better it is than with a white cake!

Recipe Notes

Nutritional values may vary.

Nutrition Information

Calories: 486kcal, Carbohydrates: 46g, Protein: 6g, Fat: 31g, Saturated Fat: 19g, Cholesterol: 108mg, Sodium: 220mg, Potassium: 236mg, Fiber: 1g, Sugar: 8g, Vitamin A: 1030IU, Vitamin C: 4.2mg, Calcium: 97mg, Iron: 2.4mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Lemon Scones

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Julie Culshaw says

    I’ve made these twice this week and they are so good. The hint of lemon is wonderful. This will be my go-to recipe for scones and biscuits from now on.

  2. Wave59 says

    The Garibaldi biscuit was named after Giuseppe Garibaldi, an Italian general and leader of the fight to unify Italy. During the war they had to use limited rations to prepare food, the result was a simple biscuit. Garibaldi made a popular visit to Tynemouth in England in 1854. It was first manufactured by the Bermondsey biscuit company Peek Freans in 1861 following the recruitment of one of the great biscuit makers of Scotland, John Carr. In the United States, the Sunshine Biscuit Company for many years made a popular version of the Garibaldi with raisins which it called “Golden Fruit”. Sunshine was bought out by the Keebler Company which briefly expanded the line to include versions filled with other fruits. The entire Golden Fruit product line was discontinued when the Keebler company became a division of the Kellogg Company in 2001. Plain chocolate covered and milk chocolate covered varieties have also been marketed in the past, but appear not to have been available for many years

  3. Charlynn says

    Mmmm, those sound so good! I’m going to have to make those to have with local strawberries when they are in season. I’m with you, why make strawberry shortcake out of cake when it gives you a great reason to make biscuits/scones? Are you a sour cream lover? I am told my members of my family that sour cream on top of strawberry shortcake is the only way to have it, but I’m not a sour cream lover so I have never tried it.

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