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Served lemon scones with glaze and a cup of tea.

The Best Lemon Scones Recipe for Stunning, Zesty Flavor

These bakery-style lemon scones are tender, buttery, and bursting with fresh lemon flavor. With optional add-ins like blueberries or poppy seeds, this easy lemon scones recipe is perfect for breakfast, brunch, or afternoon tea.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast
Cuisine American, British
Servings 8
Calories 295 kcal

Ingredients
  

Scones

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp lemon zest fresh, finely grated
  • 1 tbsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup cold unsalted butter cubed
  • 2/3 cup heavy cream cold
  • 1 large egg
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp vanilla extract

Optional Mix-Ins

  • 1 cup fresh blueberries for lemon blueberry scones or blueberry lemon scones
  • 1 tbsp poppy seeds for lemon poppy seed scones

Lemon Glaze

  • 1 cup powdered sugar
  • 2 –3 tbsp lemon juice
  • 1 tsp lemon zest

Instructions
 

How to Make the Scones

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt.
  • Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  • In a separate bowl, whisk the heavy cream, egg, lemon juice, and vanilla extract.
  • Pour the wet mixture into the dry mixture and stir gently until just combined (do not overmix).
  • If using mix-ins like blueberries or poppy seeds, fold them in gently.
  • Transfer the dough onto a lightly floured surface and shape into an 8-inch round disc about 1 inch thick.
  • Cut into 8 wedges and place them onto the prepared baking sheet.
  • Brush the tops with a little heavy cream for a golden finish.
  • Bake for 16–18 minutes or until golden at the edges.
  • Cool on a wire rack before glazing.

Make the Lemon Glaze

  • Whisk the powdered sugar, lemon juice, and zest until smooth.
  • Drizzle over cooled scones and let set for 5 minutes before serving.

Notes

  • Keep butter and cream very cold for the flakiest texture.
  • Avoid overworking the dough—this makes the scones tough.
  • Fresh blueberries work best; frozen may bleed color but still work.
  • Scones freeze well—store unglazed scones up to 2 months.