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Glazed Lemon Scones

Glazed Lemon Scones

Our go-to morning pastry recipe from Heather's mom, Sara.
Prep Time 15 mins
Cook Time 15 mins
Cool 30 mins
Total Time 1 hr
Course Afternoon Tea, Breakfast
Cuisine Irish, Scottish
Servings 12 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.
Keyword buttermilk, lemony, quick