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Lemon Buttermilk Scones

Lemon Buttermilk Scones with Lemon Glaze

  • Author: Rosanne Robinson, RD
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 scones 1x

Description

These scones are the perfect compliment to any holiday breakfast or high tea!


Ingredients

Scale

Scones:

  • 2 cups unbleached all-purpose flour
  • 1/4 cup granulated sugar or cane sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 Tbsp fresh lemon zest (equivalent to the zest of 1 medium to large lemon)
  • 1/2 cup unsalted butter, cold
  • 2/3 cup buttermilk
  • 1 Tbsp lemon juice, freshly squeezed

Egg mixture for brushing tops:

  • 1 egg, lightly beaten
  • 1 Tbsp milk or cream

Lemon glaze:

  • 1/2 cup icing sugar (powdered sugar)
  • 1.5 Tbsp lemon juice

Instructions

To make the scones:

  1. Place the oven rack in the middle of the oven. Preheat oven to 400 F. Prepare your baking sheet by lining it with parchment paper. Or, use a well-seasoned pizza stone or clay baking sheet. (I use my large pizza stone and they always bake up perfectly!) 
  2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and lemon zest together.
  3. Cut the cold butter into small pieces and blend it into the flour mixture using a hand-held pastry blender. After a few minutes, the mixture should look like coarse crumbs.
  4. Add the buttermilk and fresh lemon juice to the flour mixture and stir only until the dough starts to come together. Don’t over mix!
  5. Transfer the dough onto a floured surface and knead gently 4-5 times, adding a light dusting of flour if needed. Then pat or roll the dough into a circle about 18 cm or 7 inches wide and about 3.5 cm (or 1.5 inches) thick. Cut the circle in half, then cut each half into 3 equal sections to give you 6 triangle-shaped scones.
  6. Place scones on baking sheet. Make the egg wash and brush the tops of the scones before placing in the oven.
  7. Bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.
  8. While the scones are baking, make the icing by whisking the powdered sugar and lemon juice together in a small bowl. Drizzle over the warm scones.

Notes

  • Leftover scones keep well at room temperatures for about 2-3 days or in the fridge for 5 days. However, I’ve never had any issues with having an abundance of leftover scones! 🙂
  • You can make these in a variety of sizes and shapes as you like. I’ve used a small circular cookie cutter to shape them into circles for high tea. Smaller scones may bake faster so keep your eye on the oven!
  • If you’d prefer to enjoy a plain scone without the lemon flavour, simply do not add any of the lemon ingredients and they will still turn our smashingly well!