Introduction

These Lemonade Scones are a bright and delightful treat, perfect for breakfast or an afternoon snack. With a tender crumb and a tangy lemon glaze, they bring a refreshing twist to classic scones.

Lemonade Scones with Lemon Glaze Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Zest of 1 lemon
1.5 cups heavy cream
1 cup powdered sugar
4 teaspoons lemon juice
2 teaspoons heavy cream or milk (plus more as needed)
⅛ teaspoon salt

Instructions

Step 1: Preheat your oven to 425˚F (220˚C).
Step 2: In a large bowl, combine the flour, sugar, baking powder, lemon zest, and salt.
Step 3: Create a well in the center of the dry ingredients and pour in the heavy cream. Stir gently until the dough just comes together. It should hold together without being too sticky.
Step 4: Lightly flour your work surface. Divide the dough in half and shape each into a disc about 1.5 to 2 inches tall. Cut each disc into 6 triangular wedges, similar to slicing a pizza.
Step 5: Place the scones on a large baking sheet and bake for 12 to 14 minutes, or until the centers are set and edges begin to brown.
Step 6: While the scones bake, prepare the lemon glaze. Mix powdered sugar, lemon juice, and heavy cream together, adding more cream if needed, until the glaze reaches a smooth, spreadable consistency.
Step 7: Allow the scones to cool for 5 minutes before spreading or dipping the tops in the lemon glaze. Garnish with extra lemon zest if you like.

Tips & Variations

For a lighter texture, chill the dough for 15 minutes before shaping to make it easier to handle.
Add a handful of fresh blueberries or raspberries to the dough for a fruity variation.
If you prefer less sweetness, reduce the sugar in the dough or the glaze to taste.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat gently in the oven at 350˚F (175˚C) for 5–7 minutes to restore freshness before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the heavy cream in the dough?

Yes, you can use whole milk or a buttermilk substitute, but heavy cream gives the scones richness and moisture. Using milk may result in a slightly drier texture.

How do I know when the scones are done baking?

The scones are ready when their edges turn golden brown and the centers are set to the touch. You can test doneness by gently pressing the top; it should feel firm, not doughy.

Lemonade Scones with Lemon Glaze Recipe

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★★★★★

4.6 from 77 reviews

These Lemonade Scones are a delightful twist on classic scones, combining the fresh zest and tangy juice of lemon with a sweet glaze for a perfect balance of flavors. Tender and flaky with a light, creamy texture, they make an ideal breakfast treat or an elegant afternoon snack.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Yield: 12 scones 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Scone Dough

2 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 lemon (zest of)
1.5 cups heavy cream

Lemon Glaze

1 cup powdered sugar
4 teaspoons lemon juice
2 teaspoons heavy cream or milk (plus more as needed)
⅛ teaspoon salt

Instructions

Preheat the oven: Set your oven to 425°F (220°C) and allow it to reach the temperature while you prepare your dough.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, lemon zest, and salt until well combined to ensure even flavor distribution.
Form the dough: Create a well in the center of the flour mixture and pour in the heavy cream. Stir gently until the dough just comes together; it should be cohesive but not overly sticky, ensuring tenderness after baking.
Shape the scones: Lightly flour a clean surface and divide the dough in half. Shape each half into a disc approximately 1.5 to 2 inches tall. Cut each disc into 6 equal triangular pieces, similar to slicing a pizza.
Bake the scones: Place the scone triangles on a large baking sheet spaced apart. Bake in the preheated oven for 12 to 14 minutes, or until the centers are set and the edges turn a golden brown.
Prepare the lemon glaze: While the scones bake, combine powdered sugar, lemon juice, heavy cream, and salt in a bowl, mixing until smooth. Adjust with additional cream as needed to achieve a pourable consistency.
Glaze and serve: Allow the scones to cool for about 5 minutes. Then spoon or dip the tops of the scones into the lemon glaze. Optionally, garnish with extra lemon zest for an added burst of citrus aroma and visual appeal.

Notes

Be careful not to overmix the dough to keep the scones tender and flaky.
If the dough is too sticky, add a small amount of flour while shaping.
The glaze can be adjusted for sweetness or thickness by varying powdered sugar and cream amounts.
For extra lemon flavor, consider adding a teaspoon of lemon extract to the glaze.
Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Keywords: lemon scones, lemonade scones, lemon glaze, breakfast scone, easy scone recipe, citrus dessert