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The Ultimate Soft & Fluffy Glazed Lemon Scones Recipe

A stack of three fluffy lemon scones topped with thick white glaze and bright yellow lemon zest.
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Make incredibly moist, buttery lemon scones that are soft inside and topped with a sweet, tangy lemon glaze. This easy recipe delivers bakery-style quality perfect for brunch or afternoon tea.

Ingredients

Scale
  • 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 more for brushing
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon milk or water (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk together the egg, heavy cream, lemon juice, and lemon zest.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 wedges or use a biscuit cutter to cut out rounds. Place the scones onto the prepared baking sheet, spacing them about 1 inch apart.
  8. Brush the tops lightly with a little extra 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 milk or water until smooth. Add more liquid, a drop at a time, to 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, ensure your butter is very cold and handle the dough as little as possible.
  • You can make these scones ahead of time; store cooled, unglazed scones in an airtight container for up to two days. Glaze just before serving.
  • If you have Meyer lemons, substitute them for regular lemons for a slightly sweeter, less acidic flavor.

Nutrition

Find it online: https://pureplatepath.com/lemon-scones-ultimate-soft-fluffy-glazed-recipe/