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Soft & Zesty Glazed Lemon Scones for Brunch

A stack of three soft lemon scones topped with white glaze and lemon zest, resting on a white plate.
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Make soft, tender lemon scones bursting with fresh citrus flavor. This easy recipe uses cream for a moist texture and finishes with a bright lemon glaze, perfect for your next brunch or teatime.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lemon zest (from about 2 lemons)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup heavy cream, plus 2 tablespoons for brushing
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (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 lemon zest.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  4. In a separate small bowl, whisk together the 1/2 cup heavy cream and 2 tablespoons of lemon juice.
  5. Pour the wet mixture into the dry ingredients. Mix gently with a fork until just combined; do not overmix. The dough will be slightly sticky.
  6. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 3/4-inch thick circle or square.
  7. Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet.
  8. Brush the tops lightly with the remaining 2 tablespoons of heavy cream.
  9. Bake for 12 to 15 minutes, or until the tops are lightly golden brown. Let the scones cool on a wire rack for 10 minutes.
  10. While the scones cool, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. Add more powdered sugar or juice as needed to reach a thick but pourable consistency.
  11. Drizzle the lemon glaze over the cooled scones. Let the glaze set before serving.

Notes

  • For the softest scones, make sure your butter is very cold when you cut it into the flour mixture.
  • You can substitute Meyer lemons for standard lemons for a slightly sweeter, less tart flavor profile.
  • These scones are best eaten the day they are made for optimal texture.

Nutrition

Find it online: https://delishcraze.com/soft-glazed-lemon-scones-recipe/