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Soft and Moist Glazed Lemon Scones

Three flaky lemon scones stacked and drizzled heavily with a thick white glaze.
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Make bakery-style lemon scones at home. This recipe uses cream for a tender, fluffy texture and features a bright, zesty lemon glaze perfect for brunch or afternoon tea.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1/2 cup heavy cream, plus 1 tablespoon for brushing
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk together the egg, heavy cream, lemon zest, and 2 tablespoons of lemon juice.
  5. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 wedges or use a biscuit cutter for round scones. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  8. Brush the tops lightly with the reserved 1 tablespoon of heavy cream.
  9. Bake for 12 to 15 minutes, or until the tops are lightly golden brown. Let the scones cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
  10. While the scones cool, prepare the glaze. Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice as needed to reach a thick but pourable consistency.
  11. Drizzle the lemon glaze over the cooled scones. Allow the glaze to set before serving.

Notes

  • For the softest scones ever, make sure your butter is very cold.
  • If you prefer a stronger lemon flavor, use Meyer lemons for both the zest and juice.
  • You can make these scones ahead of time; store unfrosted scones in an airtight container for up to two days.
  • To achieve bakery style scones at home, chill the cut scones on the baking sheet for 15 minutes before baking.

Nutrition

Find it online: https://miameal.com/lemon-scones-best-soft-moist-glazed-recipe/