Lemon Scones Recipe

4.5 14 15
Lemon Scones Recipe
Lemon Scones Recipe photo by Taste of Home
Publisher Photo

Lemon Scones Recipe

Read Reviews
4.5 14 15
Publisher Photo
These delicate scones are the perfect lightly sweet treat to serve with coffee or tea at any holiday get-together. It's a simple bread since, like biscuits, it doesn't require much kneading and there's no need to let the dough rise.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Lemon Scones in Country Woman Christmas Annual 1997, p15

Nutritional Facts

1 each: 198 calories, 10g fat (6g saturated fat), 26mg cholesterol, 324mg sodium, 25g carbohydrate (6g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Lemon Scones in Country Woman Christmas Annual 1997, p15

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon Scones

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Gillian User ID: 9144280 264717
Reviewed Apr. 16, 2017

"This was my first time making these scones and after reading the recipe and others whom have made it comments, I decided to make some changes according to my tastes. The only changes I made were to increase the salt from 1/4 tsp to a scant 1/2 tsp. I used the zest of a large lemon . For the buttermilk, I used the juice of half the zested lemon and half & half milk to equal half a cup. Lastly I used the other half of the zested lemon to make a lemon glaze which I used on the scones once they were cooled. They came out fabulous. The lemon flavor was perfect for my taste. Definitely will be making these again. Oh btw....I also sifted the ingredients. I think it gives them more of a lift and tenderness."

MY REVIEW
mrs._white User ID: 7182927 253928
Reviewed Sep. 10, 2016

"super easy to make and they are very light, but they need something. I added a few tbsp. of fresh lemon juice to the mix, but it still needs something. The lemon flavor is just too subtle. Maybe next time I will try a lemon glaze on top, or add some poppy seeds."

MY REVIEW
ConnieBob User ID: 7993073 230189
Reviewed Jul. 26, 2015

"I've made these three times now in the last month. I used 1/3 cup sugar, added 1/4 c of lemon juice to the buttermilk and they came out amazing. I too added a lemony glaze. Family can't get enough of them."

MY REVIEW
hillsr User ID: 8243237 219597
Reviewed Feb. 3, 2015

"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!"

MY REVIEW
JLAsMama User ID: 5241011 217054
Reviewed Jan. 6, 2015

"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."

MY REVIEW
LeslieH User ID: 191346 202369
Reviewed May. 31, 2014

"An okay recipe. We love lemon and wished that these had more lemon flavour. Would be better served with lemon curd."

MY REVIEW
mikibunny31 User ID: 7066772 21674
Reviewed May. 19, 2014

"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"

MY REVIEW
MomB96ofMany User ID: 1077004 21670
Reviewed May. 3, 2014

"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!"

MY REVIEW
kiki427 User ID: 5706389 50681
Reviewed Jun. 12, 2013

"At what point in the recipe would you make them into mini drop scones? Before or after kneadine?

 "

MY REVIEW
Robin8888 User ID: 7196067 21669
Reviewed Mar. 24, 2013

"A simple favorite, especially good with raspberry jam."

Loading Image