Lemon Scones

This post may contain affiliate links. See my privacy policy for details.

Zesty, fresh, and filling lemon scones are the perfect coffee snack or dessert. By using both lemon juice and lemon zest, you end up with a big burst of lemony, acidic tang that makes these scones perfect. Served with homemade clotted cream, raspberry jam or my favorite, homemade strawberry freezer jam.

 

Lemon Scones

Getting scones right can be really tricky; sometimes they are too dense, other times too delicately biscuit-like. The key is to carefully cut the butter into the dry ingredients so that every bite is flaky and tender, without being too delicate that it breaks apart just by handling it.

You also pretty much have to use cream in this recipe because it lends so much richness, and it’s hardly a scone without it.

Lemon Scones Ingredients

Don’t forget to carefully examine the recipe card at the very bottom for all of the ingredients needed.

• Flour
• Sugar
• Baking powder
• Butter
• Cream
• Egg
• Lemon juice
• Lemon zest

How To Make Lemon Scones

• Combine all of the dry ingredients, alongside the zest, in a medium bowl
• Cut the cold butter into thin pieces and then cut into the dry ingredients using a fork or a pastry blender
• Beat your egg and then it into the cream
• Mix in the lemon juice, and then combine that mixture with the dry ingredients
• Turn out onto a lightly floured surface and press into a rectangle and cut into your desired shapes
• Bake on a baking sheet at 350 Fahrenheit until fully risen and browned, about 17 minutes

How To Cut The Butter Into Flour

Making any kind of delicate baking like scones usually involves the intricate detail of cutting the butter into the flour, but how do you actually do that?

The key part of cutting butter into flour is to use really cold butter. To make it easy, take your butter and cut it into pieces, ideally small cubes, and stick those in the freezer. After about 20 minutes, the cubes of butter should be nice and cold but still pliable if you push a fork into it, which makes it perfect for cutting into flour.

The actual cutting can be done with a fork or one of those fancy pastry cutter tools. The specific tool is definitely easier, as it has all of the necessary force needed to break the butter up into smaller particles to wrap around the flour, but a fork works just as well.

A Great Cream Hack For Richer Scones

This recipe uses regular cream to provide the necessary liquid and richness for scones, but there is actually something you can do to really amp up the flavors; use the leftover whey cream from clotted cream!

Take your cream and pour it into a casserole dish wide enough to get the cream into a thin layer with maximum surface area.

Bake the cream in an oven, uncovered, at the lowest temperature your own can go, something like 200 Fahrenheit, but lower is better. After about 12 hours in the oven, take the cream out and refrigerate it overnight.

The cream should have separated into solid clumps and a thin, white liquid. Pour this liquid out and use it for making the scones!

With the solid lumps, take it out of the dish and pack it into a container, brown bits included. This is actually classic English clotted cream, perfect for serving with your lemon scones.

Looking for more delicious Scone recipes? Try these out:

• Bisquick® Biscuits
• (Christmas) Ginger Scones
• Honey & Coconut Biscuits

Enjoy!

Love,

Karlynn

Don’t forget to PIN THIS RECIPE to BAKING RECIPES board and remember to FOLLOW ME ON PINTEREST!