These are so delicious they just melt in your mouth! They have a bakery back home that has these amazing lemon scones that I was addicted to. Through much trial and error I think I've got them!

Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
15 mins
total:
55 mins
Servings:
10
Yield:
10 scones
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.

  • Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.

  • Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.

  • While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.

  • Drizzle glaze over warm scones.

Nutrition Facts

446 calories; protein 4.6g 9% DV; carbohydrates 61.9g 20% DV; fat 20.6g 32% DV; cholesterol 54mg 18% DV; sodium 487.9mg 20% DV. Full Nutrition
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Reviews (220)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2012
If you love lemon, you must try these scones. You will love them. They have the perfect texture and a fabulous lemon flavor. I’m lazy, so I used my food processor to cut the butter into the flour mixture, and then added the liquid mixture through the shoot. Fast and easy, just be sure you don’t over process. This is a keeper. Read More
(69)

Most helpful critical review

Rating: 2 stars
12/12/2014
Very dry and crumbly - it was just basically barely held together crumbs. I don't know how 12 TBSP of liquid can hold together 3 1/2 ish cups of dry ingredients, when it says mix until barely moistened, so if someone knows what I did wrong I would love try again and change my rating! Read More
(15)
274 Ratings
  • 5 star values: 213
  • 4 star values: 40
  • 3 star values: 12
  • 2 star values: 8
  • 1 star values: 1
Rating: 5 stars
11/29/2012
If you love lemon, you must try these scones. You will love them. They have the perfect texture and a fabulous lemon flavor. I’m lazy, so I used my food processor to cut the butter into the flour mixture, and then added the liquid mixture through the shoot. Fast and easy, just be sure you don’t over process. This is a keeper. Read More
(69)
Rating: 5 stars
06/22/2013
Yummy I have to make at least 2 sometimes 3 batches or else they're all gone in an hour. I follow the recipe for the scones as is except that I use whole wheat flour. I still prefer my old recipe for the lemon glaze ( 1 1/2 cup icing sugar 2 tbsp lemon juice and add hot water- til liquid enough to brush on.) Read More
(36)
Rating: 5 stars
08/31/2014
Used my food processor to blend in the butter as it finely blends it in. You must use COLD butter and process just until the butter is fine. I put the wet ingredients together and then poured it in the chute slowly on pulse until it started to stick together. I did add a couple more tablespoons of milk. Dump the dough out on a floured surface and mix gently with hands until it sticks together and pat into a circle about an inch thick. I cut in 12 wedges and spaced them apart on a pan sprayed with Pam. These were great. Don't skip the fresh lemon rind and fresh lemon juice. Served with fresh strawberries and black grapes. Great compliment with the lemon. Read More
(23)
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Rating: 5 stars
10/21/2012
I made these as directed last night. They came out perfect! Had a hard time finding just lemon scones, then I found this gem. Thank you for a wonderful recipe! Read More
(19)
Rating: 5 stars
03/29/2014
Just made these, as always looking for the perfect lemon scone. These are fabulous! The scones' density is perfect -- not too dense, not too airy -- and they were perfectly moist! A hit with all of us from age 6 up! Some of us would prefer even more lemon flavor, but no glaze, so next time I'll forego the glaze and add more zest and/or juice or extract to the batter. However, it was DELISH! with the glaze we made. We did make a change to the glaze -- used just a cup or so of powdered sugar, mixed in lemon extract + lemon juice, and just a smidgen of water [no butter, no vanilla]. We like it lemony & tart! Drizzled it over the cooled scones & our glaze hardened nicely. It added a perfect lemony YUM to the scone! And it didn't make too much. This is a great scone recipe! Will try the recipe again, too, replacing all things lemon with all things orange for orange scones. This base recipe is so great, I'm sure those will be amazing, too! Read More
(17)
Rating: 2 stars
12/12/2014
Very dry and crumbly - it was just basically barely held together crumbs. I don't know how 12 TBSP of liquid can hold together 3 1/2 ish cups of dry ingredients, when it says mix until barely moistened, so if someone knows what I did wrong I would love try again and change my rating! Read More
(15)
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Rating: 5 stars
01/24/2013
These were very good. They turned out very soft, almost cake-like. It isn't precisely what I was expecting but they are tasty! Read More
(14)
Rating: 5 stars
12/14/2012
I loved the texture and flavor; they rose nicely in the oven and were delicious warm. Easy and fast to make; ready to eat before you know it. I'd like a bit more intensity in the lemon flavor in the scones and frosting. Either halve the frosting recipe or double the batch of scones! There was more than enough to slather on every bite and we still had leftover frosting. We ran out of scones way too soon. We can't eat a lot of real sugar. Made the scones with splenda and they came out fine. The real sugar frosting was too sweet for us. Next time I'll try a sweetened lemon butter with zest in it instead of frosting; or a lemon-flavored cream cheese frosting. We can use splenda since sugar isn't the main ingredient. All Recipes Cranberry Scones By Anne DeCosta has a great butter recipe that should adapt to lemon zest and splenda. Even though we can't eat the sugar, as is, Angelstar's Amazing Lemon Scones recipe is 5 star. This would be lovely for Christmas breakfast or for a ladies tea. Then by all means make all the frosting and serve the extra "on the side." Read More
(11)
Rating: 5 stars
04/05/2014
I love this recipe! I always double the amount for the scones to match the recipe for the glaze. There is no adjustments needed for this recipe! Although I do like to add blueberries to make them lemon-blueberry :) Read More
(10)
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