These lemon cream scones are unreal — flaky, buttery, and packed with bright lemon flavor. A silky lemon cream glaze finishes them off, making these the perfect springtime treat.
I’m a self-proclaimed scone enthusiast — I can’t get enough of them.
These scones are light and tender with flaky layers and an intense lemon profile. The vanilla-lemon glaze adds a creamy finish that melts in your mouth.
Truly delicious.
I’ve made a lot of scone recipes recently because my kids adore them. My son asks for one almost every morning, and who can blame him?
I couldn’t stand scones as a child, but these are worlds better than the dense, dry versions I remember. These are light, moist and flaky — not cardboard-like.
Also — no raisins. Raisins have never been an acceptable substitute for chocolate chips in my book.
If you ever see a raisin scone from me, assume something is very wrong.
Back to the scones: these are extra lemony with a glaze that makes every bite melt on your tongue. Look at those layers — they’re beautiful even before baking.
For an intense lemon flavor I add both lemon zest and a small amount of lemon extract. The zest is the key — don’t skimp on it. You can omit the extract if you don’t have any, and reserve lemon juice for another use.
The coarse sugar on top gives a satisfying crunchy texture against the tender scone. It’s optional but highly recommended even when a glaze is added.
Layers, a golden-brown bottom, bright flecks of lemon zest, and a glossy lemon cream drizzle — yes please.
Lemon Cream Scones
Lemon Cream Scones
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Ingredients
- 3¼ cups all-purpose flour
- ¼ cup sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cups cold butter, cut into pieces
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract (optional)
- 3 tablespoons freshly grated lemon zest
- melted butter, for brushing
- coarse sugar, for sprinkling
Lemon Cream Glaze
- 1¼ cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon extract (optional)
- 2 tablespoons heavy cream
- 2 ½ tablespoons milk
- 2 teaspoons freshly grated lemon zest
Instructions
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Preheat the oven to 425°F (218°C).
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In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Add the cold butter and, using your fingers, a fork or a pastry cutter, work it into the flour until the mixture resembles coarse crumbs. This takes about 2–3 minutes by hand.
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Make a well in the center and add the buttermilk, vanilla extract and lemon extract (if using). Stir with a large spoon until a sticky dough forms, then fold in the lemon zest.
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Flour your hands and work surface. Divide the dough in half and pat each half into a 6-inch circle (or form one larger circle). Cut each circle into 6 or 8 wedges.
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Brush each scone with melted butter and sprinkle with coarse sugar if desired.
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Arrange the scones on a baking sheet and bake for 10–12 minutes, or about 15 minutes for larger wedges, until golden. Let cool slightly, then top with the lemon cream glaze before serving.
Lemon Cream Glaze
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Whisk the powdered sugar, vanilla, lemon extract (if using), heavy cream, milk and lemon zest until smooth. If the glaze is too thick, add milk 1 teaspoon at a time until you reach the desired consistency. Drizzle over cooled scones.
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These look so good you can almost taste them through the screen.