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!
2 tablespoonsfresh 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 humid environment start with 2 tablespoons of lemon juice and work your way up.