Lemon Scones

Total Time

Prep: 15 min. Bake: 20 min.


1 dozen

Updated: Sep. 28, 2023
These delicate lemon 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. —Maureen DeGarmo, Martinez, California


  • 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 zest
  • Additional sugar


  1. Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Add buttermilk and lemon zest, stirring just until moistened.
  2. Turn onto a floured surface; knead gently 6 times. Transfer dough to a greased baking sheet. Pat dough into an 8-1/2- in. circle. Cut into wedges, but do not separate. Sprinkle with sugar. Bake until edges are lightly browned, 20-25 minutes. Serve warm.

Lemon Scones Tips

How can you make sure your lemon scones are fluffy?

It’s important to not overwork the dough. The more you handle the dough, the tougher and flatter your scones will be. Also, very cold butter will ensure that when they bake, the butter melts and creates airy pockets within the scones. Sticking the dough in the freezer for a few minutes before baking will ensure the butter is cold.

Can you put a glaze on top of lemon scones?

Nothing is easier or tastier than a simple vanilla glaze on these scones. If you really want to brighten up the lemon flavor, add a few drops of your favorite lemon extract to the glaze. Want to add a pop of color? Folding in some fresh blueberries can really complement these lemon scones.

How do you store lemon scones?

If you want to make these ahead, they'll last 1-2 days in an airtight container before they start to dry out. If you store scones in the fridge, they'll last for about 5 days. They can freeze for up to 3 months in a resealable bag or airtight container. Here's how to store all your baked goods to keep them fresh.

—Ellie Crowley, Taste of Home Culinary Assistant
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

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