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Soft Bakery-Style Lemon Scones with Tangy Glaze

Three freshly baked lemon scones stacked on a white plate, drizzled with white glaze and topped with bright yellow lemon zest.
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Make incredibly moist, buttery, and tender lemon scones bursting with bright citrus flavor. This easy recipe delivers bakery-quality results, complete with a sweet and tangy lemon glaze icing, perfect for brunch or a quick breakfast treat.

Ingredients

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  • 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 tablespoon fresh lemon zest
  • 1/2 cup heavy cream, plus 1 tablespoon for brushing
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 1/4 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 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. Stir in the lemon zest.
  5. In a separate small bowl, whisk together the 1/2 cup heavy cream, egg, and 2 tablespoons of lemon juice.
  6. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be slightly shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle.
  8. Cut the circle into 8 equal wedges, like a pizza. Place the wedges on the prepared baking sheet, leaving a little space between them.
  9. Brush the tops of the scones lightly with the remaining 1 tablespoon of heavy cream.
  10. Bake for 14 to 17 minutes, or until the tops are lightly golden brown. Let the scones cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
  11. 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 lemon juice, one teaspoon at a time, to reach a thick but pourable consistency.
  12. Drizzle the lemon glaze over the cooled scones. Let the glaze set before serving.

Notes

  • For the softest scones ever, make sure your butter is very cold and handle the dough as little as possible.
  • If you prefer a stronger citrus flavor, substitute Meyer lemon zest and juice for standard lemons.
  • These scones are best enjoyed the day they are made for the most tender crumb.

Nutrition

Find it online: https://cookingbyfelix.com/lemon-scones-recipe-quick-soft-glaze/