★★★★★

Easy Lemon Scones

No trip to a fancy bakery needed to enjoy these Lemon Scones. Simple ingredients, a little love, and you’ll have a batch of these freezer friendly scones in no time!

White plate with lemon scones stacked on top. Hot pink checked napkin under the plate.

A lemon scone with sweet glaze is just what your breakfast life needs. Trust me. This easy Lemon Scone Recipe brings all the great taste of the best bakery scones to your kitchen in a few simple steps.

I seem to be on a breakfast roll right now….give me all the breakfast pastries please! If you follow me in instagram (and watch my stories) you’ll see there is more coming too!

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Lemon Scones

Everyone needs a good lemon scone recipe. This classic scone flavor and texture has no complicated ingredients or steps. Dressed up with a light sugared glaze and brimming with citrus flavor, these scones will make any breakfast better. 

Making scones is actually very easy and you don’t need a special scone pan. Just assemble and pat it with your hands. Use a pastry cutter (or pizza cutter) to make your triangles.

Silpat on a baking sheet topped with lemon scones and drizzled with lemon glaze.

Have you ever had the experience of biting into a beautiful and wonderful smelling fresh made scone only to find it’s dry and crumbly on the inside? 

Nothing is more disappointing, am I right?

I’m happy to inform you that that these scones will not disappoint you. These lemon scones have a delightfully moist crumb and they STAY moist even days later. 

What’s the secret? Greek yogurt. Similar to sour cream, the creamy Greek yogurt works wonders to lock in every bit of moisture. 

You’re going to love them! 

And for all things pure and holy, don’t skip the glaze.

Scones aren’t an overly sweet treat…so it’s the glaze that adds the right amount of sweetness to this breakfast pastry.

I mean, you can make LESS glaze, but don’t skip it all together!

Step by step photos for making lemon scones.

How to Make Lemon Scones

These easy lemon scones use ingredients you’re likely to have on hand in your pantry already. 

{Ingredients at a glance; scroll down for full recipe!] 

  • Flour
  • Sugar
  • Egg
  • Butter
  • Greek Yogurt
  • Lemon juice and zest
  • Salt and baking powder

STEP 1. MAKE THE DOUGH

Combine flour, sugar, salt and baking powder in a large mixing bowl. Add in butter. Mix using the beater blade of an electric mixer or a pastry cutter until it resembles coarse crumbs. 

Next, add in egg, yogurt, lemon juice, and lemon zest. Combine completely.

STEP 2. CUT THE DOUGH

On a large baking sheet with parchment paper (or silpat), shape dough into a large rectangle about half an inch thick. Use your hands to pat dough, it will be sticky. Sprinkle with flour to make it workable.

Using a large knife or pizza cutter, slice lemon scone dough into eight rectangles. Cut each rectangle in half to make 2 triangles. You will be left with a total of 16 triangles. Separate them on the baking sheet, using a little extra flour if needed to keep them from sticking!

Bake the scones for 35 – 40 minutes. Let the scones cool completely while you make the glaze! 

Lemon Glaze

Bag of lemon glaze being drizzled over lemon scones.

The lemon glaze seals the deal on these scones. It’s super quick and easy to whisk together a batch of glaze and adds so much moisture and sweetness to this pastry.

Hot pink checkered napkin with a white plate stacked full of lemon glazed scones.

Whisk together a cup of powdered sugar with 2 tablespoons of milk along with a sprinkling of lemon zest. 

After mixing well to ensure there are no clumps of powdered sugar remaining, spoon the glaze over the cooled scones. Let the glazed lemon scones sit for a few minutes to allow the glaze to set. 

How to Freeze Scones 

These scones keep well in an airtight container for about 4 days. However, they are also a wonderful pastry to freeze! 

To freeze lemon scones, allow them to cool completely before placing them in a freezer safe bag or container to freeze. I recommending putting sheets of parchment or wax paper between the scones to keep them from freezing together.

More Easy recipes:

Yield: 16 servings

Easy Lemon Scones

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

No trip to a fancy bakery needed to enjoy these Lemon Scones. Simple ingredients, a little love, and you'll have a batch of these freezer friendly scones in no time!

Ingredients

FOR THE SCONES:

  • 1 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 tsp kosher salt
  • 2 tsp baking powder
  • 6 Tbsp unsalted butter, cubed, softened
  • 1 large egg
  • 6 oz vanilla flavored Greek yogurt
  • 1/4 cup lemon juice
  • 1 Tbsp lemon zest

FOR THE GLAZE:

  • 1 cup powdered sugar
  • 2 Tbsp milk
  • 1 Tbsp lemon zest

Instructions

  1. For the scones, combine flour, sugar, salt and baking powder in a large mixing bowl. Add in butter. Mix using the beater blade of an electric mixer until it resembles coarse crumbs (you can also use a pastry cutter, if you prefer).
  2. Add in egg, yogurt, lemon juice, and lemon zest. Combine completely.
  3. On a large baking sheet with parchment paper (or silpat), shape dough into a large rectangle (about 9inch x 7inch by 1/2 inch thick). Use your hands to pat dough, it will be sticky. Sprinkle with flour to make it workable.
  4. Using a large knife or pizza cutter, slice dough in half then cut into halves again, (vertically), creating four rectangles. Slice dough horizontally once through center. You should now have 8 rectangles. Cut each rectangle in half to make 2 triangles. You will be left with a total of 16 triangles. Separate them on the baking sheet, using a little extra flour if needed to keep them from sticking!
  5. Bake in a 350 degree oven for 35-40 minutes. Remove and cool completely before glazing.
  6. For the glaze, whisk together the powdered sugar, milk, and lemon zest. Spoon glaze over each cooled scone, allow to set, about 15 minutes. Store in an airtight container for up to 4 days. ENJOY!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 175Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 110mgCarbohydrates: 24gFiber: 0gSugar: 15gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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No trip to a fancy bakery needed to enjoy these Lemon Scones. Simple ingredients, a little love, and you'll have a batch of these freezer friendly scones in no time!

Recipe originally published June 5, 2017.

Make a double batch of these lemon scones and pop one in the freezer so you’re always prepared to greet company with fresh homemade baked goods!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 24, 2020

Comments & Reviews

  1. I made these today. I too wish I had read all of the feedback. The dough was so wet, even after I added an additional half cup flour. I ended up making them drop scones!! They are in the oven now-we will see how they turn out!! I made 8 biscuit size scones from this recipe. I did add blueberries to the lemon recipe. I love lemon and blueberry together! Will update when they are tasted!!

  2. Going to try these they sound delicious and by the way I perfectly understand how you said to cut the dough I don’t understand why others didn’t get it.

  3. I wish I had read all the feedback before I made these. I’m surprised that you would keep the recipe posted unchanged with so much specific feedback. As to the confusing directions, here’s a simple explanation – divide the dough into eight equal pieces, flatten each piece into a rectangle, cut each rectangle from corner to corner to form sixteen triangles. Simple

  4. I just found your sight thru Pinterest and saw these Easy Lemon Scones. I read and reread how to cut them and I even asked mhy husband, and the instructions on cutting are just not clear. I agree with the other person who found the dough so sticky. I don’t understand why the recipe doesn’t just say add an additional half cup of flour. Then I believe the dough would be easier to handle. I also fund the temperature was fairly high, and turned it down to 325. Am sorry I didn’t start at 325. The dough is very good tasting and I used lemons from our tree, so that was great. I think I will attempt to try this again and see if they come out easier, but may look on YouTube for directions for cutting them. Mine were skimpy!! and did get a bit overly browned on the bottom. I will try this again, but I think the recipe should be tweaked. By the way, I’m an experienced baker of cakes and cookies, so this is hardly my first time baking, but it was my first attempt at scones!!!

    1. I’ve made scones many many times, you need more flour and the butter needs to be really cold (not softened). I always freeze my dough after handling it and bake from frozen because the cold butter is what gives the beautiful lift to your scones. And when beating the butter into the flour, you don’t want the pieces to get too small or else the scone is crumbly.

  5. I love scones but could never find a recipe that didn’t call for everything but the kitchen sink and a day and a half to make lol this one looks easy and simple ingredients, but since I don’t have any and it’s not something I will buy I’m going to substitute sour cream for the yogurt since you said it’s main purpose is for the moisture content. Will make these this afternoon will update results later. Happy Baking!😍

    1. Was wondering the same thing but really don’t see why it wouldn’t work. Love those orange scones from Panera!

  6. I am a seasoned baker and have made many of your recipes with great success but these were a colossal failure.  This dough was really wet so clearly something went wrong.  I double checked my measurements which  were correct so I am hoping you might have some insight for me.  It seemed like I could have added another whole cup of flour or more.  Help!  I would like to try these again.

    1. It is a very sticky dough. So when you pop it onto your work surface, you add just enough flour to make it workable. Having made this numerous times, I’ve added anywhere from 1/4 cup to 3/4 cup depending on humidity in my house! Hope that helps!

  7. Ok, I absolutely HATE Greek yogurt.  Is the taste going to strong, and if so, can I sub regular vanilla yogurt?

    1. You don’t taste the yogurt…AT ALL. It’s just there to give the scones the right amount of moisture 🙂

  8. I can’t resist a good scone! I would love to have one of these in the morning with my coffee!

    1. Can I make these with blueberries instead of lemon?
      Thank you in advance,
      Catherine

      PS….Love your recipes 💕

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