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Soft, Fluffy Lemon Glazed Scones Ready in 30 Minutes

Three freshly baked lemon scones stacked on a plate, generously topped with dripping white lemon glaze and bright yellow zest.
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Make incredibly soft, buttery, and fluffy lemon scones from scratch. These bakery-style scones use fresh lemon zest and juice for a bright flavor, topped with a sweet and tangy lemon glaze. They are quick to prepare, perfect for brunch or afternoon tea.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1/2 cup heavy cream, plus 1 tablespoon for brushing
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2-3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a separate small bowl, whisk together the egg, 1/2 cup heavy cream, 1 tablespoon lemon juice, and vanilla extract. Add the lemon zest to this wet mixture.
  5. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently knead 3 or 4 times until it comes together. Pat the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 wedges or use a biscuit cutter for round scones. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  8. Brush the tops lightly with the remaining 1 tablespoon of heavy cream.
  9. Bake for 12 to 15 minutes, or until the tops are lightly golden brown. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the scones cool, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a half teaspoon at a time, until you reach a thick but pourable consistency.
  11. Drizzle the tangy lemon icing generously over the cooled scones. Let the glaze set before serving.

Notes

  • For the softest scones ever, make sure your butter is very cold and do not overwork the dough once the liquid is added.
  • If you prefer a stronger citrus flavor, substitute Meyer lemons for standard lemons.
  • These scones are best eaten the day they are made for maximum fluffiness.

Nutrition

Find it online: https://yummagnet.com/lemon-scones-soft-fluffy-glaze-30-min/