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Lemon Scone Recipe

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“This scone recipe is great for a refreshing treat on a hot summer day. Top it off with a sweet lemon glaze that everyone will enjoy.”

Lemon Scone


2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp grated lemon rind
2 Tbs sugar
1/3 cup butter, cut up
1/2 cup buttermilk or sour milk
*see buttermilk substitution below
1 large egg
1 1/2 Tbs fresh lemon juice
1 cup powdered sugar


Combine first six ingredients, then cut in butter until mixture is crumbly. Add buttermilk and egg, stirring until just moistened. Turn dough onto a lightly floured surface, knead five or six times. Divide dough in half and roll or pat each portion into a six-inch circle. Cut each circle into eight wedges and place one inch apart on lightly greased baking sheets. Bake 425 degrees for 12 to 15 minutes (or until golden brown)

Mix fresh lemon juice and 1 cup powdered sugar, and drizzle evenly over warm scones.

Buttermilk Substitution: For each cup of milk needed place 1 Tbs lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid. Stir it and let it stand for about 5 minutes.

Bake: 350 degrees 45 to 50 minutes, or until cooked.

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    Looks great! I will try it soon. Thanks for the recipe.


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