Lemon Scones Recipe

Are you looking for a scone recipe without eggs then you will love my homemade lemon scones recipe with lemon glaze, it is soft, lemony, big, and, fluffy. You only need a handful of ingredients and 10 minutes of active prepping time, even quicker if you used a food processor.

Your afternoon tea is complete with this British classic recipe. See how to make it with my easy step by step guide.

Easy lemon scones recipe perfect for beginners

Ever wondered if you can bake the British classic scones at home from scratch, well, you can and it is pretty easy too, in fact, it is foolproof and a child can make it. Adding fresh lemon juice and lemon zest to plain scones takes it to 100%, it can be eaten as it is with simple lemon glaze on top or with clotted cream and jam. After all, what are the British classic scones without jam, cream, or butter?

Personally, I love my scones big but if you are not of big scones then you can half this recipe. That said if you half this recipe then you won’t likely have the same height I achieved as seen on the images.

If you are like me, then you will be serving your lemon scones with one of these cold beverages, iced coffee, iced tea, matcha green latte, cold brew tea, or coffee, condensed milk coffee. If you like hot beverages then you will love my affogato, Irish coffee or turmeric milk or warm milk.

Here is why you would love this recipe

• It is egg-free yet with good texture and perfect flavor

• Simple and quick

• It is big, fluffy, and delicious

• A quick bread recipe that the whole family would love. Do you know British scones and American biscuits are simply the same thing, only that American uses it differently.

Kitchen tools needed to make this recipe

A mixing bowl

box grater for the butter

Spatula/bread knife or pastry cutter

Pastry scraper or a sharp knife

A round cutter if you would like it round as oppose to a triangle

Baking tray

Kitchen scales

Measuring cups

Ingredients

here is the list of ingredients you would need to make yours at home.

self-raising flour

cold butter

double cream

lemon juice and lemon zest

sugar

salt

For the glazing: powdered sugar (icing sugar) and lemon juice

How to make the lemon scones

Preheat the oven at 200C/400F. line a baking tray with parchment paper then set aside. Grate cold butter and place in the fridge until needed

To a large mixing bowl, combine all-purpose flour, salt, sugar, and whisk to combine then make a well in the middle of the flour mixture.

Add the grated butter to the dry ingredients and rub together with your hand to form a breadcrumbs texture

Add double cream, lemon juice, lemon zest, and gently work into the dry ingredients mixing with your hand or a bread knife until it comes together.

Turn the mixture onto a lightly floured countertop and lightly knead to form a dough (don’t overwork the mix). Form the dough into a disc and gently even the top with a rolling pin (this is optional, you can do this with your hands if you prefer)

Using a sharp knife or a dough scraper, divide the dough into 8 triangles. Transfer to a lined baking tray making sure they are not touching and brush the top of the scones with heavy cream

Place in the preheated oven and bake for 15 to 20 minutes or until golden brown on the top and around the edges. Remove it from the oven to cool and make the lemon drizzle

Lemon glaze for scones: To a mixing bowl add powdered sugar (icing sugar), lemon juice, and a drop of vanilla extract and whisk to combine. Drizzle icing over the scones and serve as desired.

Variations

• You can add about a cup of fresh or frozen fruits such as blueberries, raspberries, blackberries, dried sultana, and more. Chop the fruits to smaller pieces if it is too big.

• If you like it sweet then add more sugar or choc chips of choice. For savory scones, add cheese, chopped jalapeno, and more.

• After brushing the top of the scones with milk, you can sprinkle sugar like demerara on the top before baking.

• Make this recipe vegan by using plant-based milk or plant-based double cream. Elmea here in the UK makes a good one (not sponsored)

How to store

Scones are best eaten while it is still fresh and on the day it is made, however, if you can still store it in an airtight container on the countertop for up to 3 days. If you added fresh fruits to the scones then they should be stored in the fridge. It will last for up to 5 days in the fridge

In the freezer: allow to cool completely and store in the freezer in a Ziploc freezer bag for up to 2 months.

Reheat; you can reheat the scones by popping them in the microwave for a few seconds or in the air fryer if you won one.

Tips for making great scones

• use cold butter always and chill the dough before baking if you feel the butter has gone warm from handling. Cold butter will give the scones a good rise and flaky finish.

• Do not overwork or overmix the dough, just knead lightly until it comes together. If using a food processor, only use the pulse function and pulse until just combined.

• For the lemon scones to stay fresh for up to 3 days, store it in an airtight container and eat within these days.

• Substitute the heavy cream with whole milk or half and half.

More easy baking recipes for beginners

Vanilla sponge cake

Coffee cake (the UK type)

Fresh strawberry cake

Orange cake

Chocolate cake

Irish soda bread

Apple crumble

Blueberry galette

FAQs

Can I use plain flour or all-purpose flour

Yes, you can but you would need to add about 1 tablespoon of baking powder to the flour. This will help give the scones a good rise

Can I use buttermilk?

Yes, you can use buttermilk instead of double cream. You may want to reduce the quantity of lemon juice specified for this recipe if using buttermilk as it may have already contained lemon.

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