How to make Lemon Scones
My mom makes these glazed lemon scones and shared her handwritten recipe with me. They’re easy and quick and don’t require any rare and exotic ingredients (like yeast!). Like most biscuit recipes, you start with your dry ingredients (flour, sugar, baking powder, lemon zest and a pinch of salt), mix in the cold butter until you have a dry crumble, and then add the buttermilk and currants (optional). Mix it up with your hands until you have a nice ball of dough – but don’t over mix. You can shape it in a floured cake pan, though this isn’t really necessary, and then cut the circle into as many scones as you desire.
This recipe makes 12 to 16 scones (depending on how you slice them), and you can store them in a sealed container at room temperature for up to a week. It’s worth storing them dry and icing them right before serving or packing up.
They pair well with coffee, tea, and lemon-scented Clorox wipes.
Glazed Lemon Scones
- 3 cups flour
- 1/3 cups sugar
- ¾ cup butter
- 2 ½ teaspoon baking powder
- 1 pinch salt for flavor
- zest of one lemon
- 1 cup buttermilk
- ¼ cup dried currants, cranberries, or cherries
- lemon juice and powdered sugar for icing
- Preheat oven to 425 degrees.
- Mix flour, sugar and baking powder together in a bowl. Cut butter into chunks and mix into dry ingredients until it is crumbly. Mix in the zest of one lemon.
- Add buttermilk, dried fruit (optional), and mix together, kneading gently until you form a ball.
- To shape the scones, grease and flour a 9″ cake pan and press the dough into it (though this is optional, you can make the scones any shape you want).
- Turn the dough out of the pan and cut it into triangular wedges. Place the wedges on a baking tray lined with parchment and bake for 15 minutes.
- Allow scones to cool completely on a baking rack before glazing them with icing:
- Add lemon juice to powdered sugar slowly, as you will likely need less than you think you do! Mix until you have a consistency that is like honey and drizzle over your scones.