Heavenly Lemon Cream Scones — Buttery, tender, and zesty with a sweet lemon glaze. A bright, bakery-style treat that melts in your mouth.

Why You’ll Love This Recipe

Burst of lemon flavor: Both the scone and glaze are packed with zest and juice for a vibrant citrus kick.
Melt-in-your-mouth texture: Thanks to heavy cream and butter, the scones are incredibly soft and rich.

Easy to make: No fancy tools—just mix, shape, bake, and glaze.
Perfect for any occasion: From weekend brunches to afternoon snacks, these scones fit the bill.
Beautiful presentation: The glossy lemon glaze adds a polished finish that’s both tasty and pretty.

Ingredients

For the scones:

3 cups all-purpose flour
2/3 cup granulated sugar

5 teaspoons baking powder
1/4 teaspoon salt
1/2 lb (2 sticks) unsalted butter, chilled and cubed

1 large egg
1 cup heavy cream
1 teaspoon vanilla extract

Zest of 1 lemon

For the glaze:

5 cups powdered sugar, sifted

1/2 cup whole milk, plus more as needed
Zest and juice from 1 lemon
1/4 teaspoon salt

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.

In a separate bowl, whisk the egg, heavy cream, vanilla extract, and lemon zest. Let sit for 10 minutes.
Pour the wet mixture into the dry ingredients and gently mix until a soft dough forms.
On a floured surface, shape the dough into a rectangle about 3/4-inch thick and 18×10 inches in size.

Cut into 12 equal rectangles, then slice each rectangle diagonally to form 24 triangles.
Place the scones on the prepared baking sheet and bake for 18 minutes, or until the edges are lightly golden.
Cool the scones on the pan for 15 minutes, then transfer them to a wire rack.

To make the glaze, mix the lemon zest, juice, milk, and salt. Let the mixture sit for 10 minutes.
Whisk in the sifted powdered sugar until the glaze is smooth, adjusting the thickness with more milk if needed.
Dip each cooled scone into the glaze and let them set for at least 1 hour before serving.

Servings And Timing

Servings: 24 scones
Prep Time: 15 minutes
Cook Time: 18 minutes

Total Time: 33 minutes
Calories: Approximately 320 kcal per scone

Variations

Add blueberries: Fresh or dried blueberries pair beautifully with lemon in the dough.

Make mini scones: Cut smaller triangles for bite-sized treats, perfect for parties.
Use orange zest: Swap lemon for orange zest and juice for a different citrus twist.
Add poppy seeds: Lemon and poppy seed is a classic combo for a subtle crunch.

Drizzle with white chocolate: For an extra-indulgent touch after glazing.

Storage/Reheating

Storage: Keep scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheating: Warm in the oven at 300°F for 5–7 minutes or microwave for about 10–15 seconds.

Freezing: Freeze unglazed scones for up to 3 months. Glaze after thawing and reheating.

FAQs

Can I Use Buttermilk Instead Of Cream?

Yes, but the texture will be slightly less rich and more crumbly. Still delicious!

Why Did My Scones Spread Too Much?

The butter may have been too warm. Be sure to use chilled butter and avoid overworking the dough.

Can I Skip The Glaze?

Absolutely. They’re still flavorful without it, but the glaze adds that extra wow factor.

How Do I Get Perfectly Flaky Scones?

Don’t overmix the dough, and make sure the butter remains cold until baking.

Can I Make The Dough Ahead Of Time?

Yes, shape and refrigerate the dough overnight. Bake fresh the next day.

What Can I Serve These With?

Great on their own, or alongside clotted cream, jam, or a cup of tea or coffee.

Do I Have To Use All 5 Cups Of Powdered Sugar?

You can adjust based on how thick and sweet you want the glaze to be.

Can I Use A Food Processor To Make The Dough?

Yes, just pulse the butter into the dry ingredients and then mix in the wet by hand to avoid overmixing.

Are These Scones Sweet Or Savory?

They’re definitely on the sweet side with a tangy lemon zing.

Can I Double The Recipe?

Yes, just make sure to split the dough into two batches for easier handling.

Conclusion

Heavenly Lemon Cream Scones bring a burst of citrusy sunshine to any table. With their rich, tender crumb and glossy lemon glaze, they’re everything you want in a bakery-style scone—only better, because they’re homemade. Whether you’re baking for brunch, a tea party, or just treating yourself, this easy and impressive recipe will have everyone reaching for seconds.

Heavenly Lemon Cream Scones

Author: Chef Clara
Total Time: 33 minutes

Yield: 24 scones 1x
Diet: Vegetarian

Print Recipe

Description

Heavenly Lemon Cream Scones — Buttery, tender, and zesty with a sweet lemon glaze. A bright, bakery-style treat that melts in your mouth.

Ingredients

Scale

3 cups all-purpose flour
2/3 cup granulated sugar
5 teaspoons baking powder

1/4 teaspoon salt
1/2 lb (2 sticks) unsalted butter, chilled and cubed
1 large egg

1 cup heavy cream
1 teaspoon vanilla extract
Zest of 1 lemon

For the glaze:

5 cups powdered sugar, sifted

1/2 cup whole milk, plus more as needed
Zest and juice from 1 lemon
1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
Whisk flour, sugar, baking powder, and salt in a large bowl.
Cut in chilled butter until mixture resembles coarse crumbs.

In a separate bowl, mix egg, cream, vanilla, and lemon zest. Let sit 10 minutes.
Add wet ingredients to dry and mix just until a soft dough forms.
Shape dough into a 3/4-inch thick rectangle (about 18×10 inches).

Cut into 12 rectangles, then halve diagonally into 24 triangles.
Place on baking sheet and bake 18 minutes or until edges are golden.
Cool 15 minutes on the pan, then transfer to a wire rack.

For the glaze, mix lemon zest, juice, milk, and salt. Let sit 10 minutes.
Whisk in powdered sugar until smooth. Adjust thickness as needed.

Dip cooled scones in glaze and let set for at least 1 hour.

Notes

For best texture, do not overmix the dough. The glaze can be made thinner or thicker by adjusting milk.

Prep Time: 15 minutes

Cook Time: 18 minutes
Category: Dessert
Method: Baked

Cuisine: American