- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup buttermilk
- 1-1/2 teaspoons grated lemon peel
- Additional sugar
- In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon peel, stirring just until mixed.
- Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned. Yield: 10-12 scones.
Reviews for Lemon Scones
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"Light and tasty lemon scones. I made them lactose free and a little more lemony by using 1/4 cup of lemon juice and 1/4 cup lactose free milk instead of the buttermilk. Mixing the two of them made a milky buttermilk-like mixture. I used lactose free margarine instead of the butter. I also mixed one tablespoon of sugar together with two teaspoons of lemon rind and pressed this into the top of the scones before I baked them. Yummy!"
"I've never made scones before, but decided to try it today. My family loves anything lemon, and these were really good...and so easy! I added lemon glaze as someone else suggested."
"An okay recipe. We love lemon and wished that these had more lemon flavour. Would be better served with lemon curd."
"Made this with 1 1/2 tsp lemon extract and it came out fluffy and lightly sweet. I made a lemon glaze to put on top and it tasted even better"
"Made this for book club (we read a Jane Austen book) and they were very well-received! It was very easy to make and the prep/cook time was right on the money. I had to substitute orange extract for the lemon zest (it was last-minute), but they were delicious. I served them with red raspberry preserves. Yum!"