Description
These Lemon Scones are light, fluffy, and bursting with citrus flavor, making them the perfect Easter brunch treat. Made with fresh lemon zest and a sweet, tangy glaze, these buttery scones pair beautifully with tea or coffee. Whether you’re hosting an Easter breakfast, brunch, or spring gathering, these homemade scones will be a crowd favorite!
Ingredients
Units
Scale
Scones:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold butter, cubed (or vegan butter)
- 1/2 cup heavy cream (or plant-based milk)
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Add heavy cream, lemon zest, lemon juice, and vanilla extract. Stir until just combined (do not overmix).
- Turn dough onto a floured surface, shape into a disk about 1 inch thick, and cut into 8 wedges.
- Place scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
- Let scones cool slightly. Meanwhile, whisk together powdered sugar, lemon juice, and vanilla to make the glaze.
- Drizzle glaze over cooled scones and garnish with lemon slices or extra zest.
Notes
- For extra fluffiness, refrigerate shaped scones for 10 minutes before baking.
- Swap heavy cream for oat or almond milk to make them dairy-free.
- Add poppy seeds for a fun twist!
