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These light and flaky Glazed Lemon Scones are bursting with lemony flavor and topped with a sweet sugar glaze for the perfect breakfast, brunch, or afternoon treat! The tartness of the lemon is balanced by the tender, flaky texture and a sweet sugar glaze brings it all together. Your family might not believe that you didn’t sneak out to a bakery to pick up these delectable treats…..
they are really that good, and simple to make!
How to make Glazed Lemon Scones:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and lemon zest together…..
Add the diced butter and cut it into the flour with a pastry cutter until it resembles course crumbs…..
Add the yogurt and lemon juice, stir to combine…..
Knead the dough a few times with your hands to combine, and flatten into a 7-inch circle.
Cut the circle in half vertically, then in half horizontally. Cut each quarter into two equal wedges. You should have 8 wedges when you are finished….
Place wedges on the prepared baking sheet…..
and bake for 15 to 18 minutes…..
Remove scones from the pan and place on a wire rack to cool for 10 minutes.
Whisk the powder sugar and lemon juice together in a small bowl. Drizzle over the scones…..
Allow the glaze to set and serve…..
Tangy, moist, and tender, who could ask for anything more out of a breakfast treat? 🙂
Notes:
- Each oven cooks differently so times are approximate.
- If you do not have Greek yogurt, substitute milk, sour cream or whipping cream.
- I live in the dessert so my flour and kitchen or very dry! If you live in a humid environment you may want to start with 2 Tablespoons of lemon juice and work your way up.
More citrus breakfast treats recipes:
- Cranberry-Orange Scones
- Orange Sweet Rolls – Yummy!!
- Lemon Curd Sweet Rolls
- Blueberry Lemon Waffled Muffins – yep, pull out the waffle iron!
Tools used to make these Glazed Lemon Scones:
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- Old-school Pastry Cutter
- Baking Sheet
- Parchment Paper Sheets – no cutting!
- Mini Whisk – they no longer sell the one I have, but this one looks really cool!
I might try Lemon Poppyseed next, or maybe Lemon-Blackberry. 🙂
Enjoy!!
Glazed Lemon Scones
Ingredients
For the Scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 Tablespoons lemon zest (about 2 medium lemons)
- 1/2 cup very cold unsalted butter (cut into pieces)
- 4 Tablespoons fresh lemon juice
- 1/2 cup Greek yogurt (I used Fage)
For the Glaze
- 1 cup powdered sugar
- 2 Tablespoons fresh lemon juice (or more to reach desired consistency)
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and lemon zest together.
- Add the diced butter and cut it into the flour with a pastry cutter until it resembles course crumbs.
- Add the yogurt and lemon juice, stir to combine.
- Knead the dough a few times with your hands to combine, and flatten into a 7-inch circle.
- Cut the circle in half vertically, then in half horizontally. Cut each quarter into two equal wedges. You should have 8 wedges when you are finished.
- Place wedges on the prepared baking sheet and bake for 15 to 18 minutes.
- Remove scones from the pan and place on a wire rack to cool for 10 minutes.
- Whisk the powder sugar and lemon juice together in a small bowl. Drizzle over the scones.
- Allow the glaze to set and serve
Notes
- Each oven cooks differently so times are approximate.
- If you do not have Greek yogurt, substitute milk, sour cream or whipping cream.
- I live in the dessert so my flour and kitchen or very dry! If you live in a humid environment you may want to start with 2 Tablespoons of lemon juice and work your way up.
Karren Haller says
I have always wanted to try scones like these, I would be the only one to eat them, so I have hesitated.=, but I just might try them and put some in the freezer. I have your post featured on Friday Features Linkup this week and Pinned to share!!
Hope you’ll stop by and linkup again.
Hope you have a great weekend!
Karren~
Olivia says
I made these a couple days in a row because they were such a hit that everyone gobbled them up so quickly! I favorited this recipe, it’s quick and easy to make but delicious. My husband loves lemon and eats them plain, he prefers the tart over sweets and we were both surprised at how much he liked this recipe. The scones are just lemony enough with that balance of sweet that isn’t overwhelming like most other lemon desserts, but sweet enough to satisfy even those people with a sweet tooth!
Jane says
All I can say is YUMMM! I’ve been in such a lemon mood lately it was hard to narrow down what exactly it was I wanted – as soon as I saw this recipe I knew I had to try it. Went together very quickly, maybe 5 minutes of work. They are light and fluffy with just the right amount of denseness to keep them moist. I will definitely make this again!
Leslie says
So lemony and satisfying since it’s all real lemon flavor! I made them even smaller (Starbucks-size) and they were perfect for my book club pals😊
Maddy says
YAY – I found this recipe ages ago and made the best batch of scones (akin to my favorite bakery’s scones) ever. BUT THEN, I forgot to write it down and lost the link. I googled everything I could think of and eventually gave up. I added poppy seeds to mine so kept googling “lemon poppy seed scones” and today I FORTUNATELY googled “glazed lemon scones” and alas…. I recognized the picture and jumped with joy. Made these again tonight (adding 1 Tbsp of poppy seeds) and I am happy as a scone eating clam!
They’re the perfect not too dry scone with the perfect bite. I am all about using yogurt in any possible way too!!!
10/10!
Carol says
I just made these and they are amazing…..flakey, yummy…I may eat them all!
Fatima says
I tried this recipe yesterday and I have to say I’m in love with it. I will definitely be making it again. I happened to have all the ingredients in my pantry which happens so rarely when I am in a bake in’s mood. The only thing I made adjustments to where the glaze. I added tbsp of lemon but then I added 1/4 tsp of vanilla extract and then milk till it was the right consistency. I absolutely loved this recipe. It’s so simple to make.
Sophie says
beautiful recipe! my mom shared this with me to satisfy my lemon craving (31 weeks pregnant lol!) and they are as amazing as when she made them for me 🙂 nothing like home baking staples, thanks so much!
Catherine says
Thank you for a wondrful recipe!! I’ve never used yogurt in a dough before and this was great. They turned out spectacular.