Lemon Scones Recipe

Are you in search of an eggless scone recipe? You will adore my homemade lemon scones recipe with lemon glaze; it’s tender, citrusy, large, and airy. You only require a few ingredients and 10 minutes of active preparation time, even quicker if you opt for a food processor.

Your afternoon tea is not complete without this British staple recipe. Discover how to prepare it using my straightforward step-by-step instructions.

Simple lemon scones recipe ideal for novices

Have you ever considered baking the classic British scones from scratch at home? Well, you can, and it’s rather simple too; in fact, it is infallible and even a child could make it. Incorporating fresh lemon juice and lemon zest into plain scones elevates them to perfection. They can be enjoyed as is with a simple lemon glaze on top or paired with clotted cream and jam. After all, what would British classic scones be without jam, cream, or butter?

Personally, I enjoy my scones large, but if you prefer smaller ones, you can halve this recipe. However, if you reduce this recipe, you may not achieve the same height as shown in the images.

If you’re like me, you’ll be serving your lemon scones with one of these chilled beverages: iced coffee, iced tea, matcha green latte, cold brew tea, or coffee, or condensed milk coffee. If you favor hot drinks, you will appreciate my affogato, Irish coffee, or turmeric milk or warm milk.

Here’s why you’ll enjoy this recipe

• It’s egg-free yet maintains a great texture and flavor

• It’s large, fluffy, and delectable

• A quick bread recipe that the entire family will enjoy. Did you know that British scones and American biscuits are fundamentally the same, just used differently in America?

Kitchen equipment needed to create this recipe

A mixing bowl

Box grater for the butter

Spatula/bread knife or pastry cutter

Pastry scraper or a sharp knife

A round cutter if you prefer it circular instead of triangular

Baking tray

Kitchen scales

Measuring cups

Components

Here is the list of components you will require to create yours at home.

self-raising flour

cold butter

double cream

lemon juice and lemon zest

sugar

salt

For the glaze: powdered sugar (icing sugar) and lemon juice

Directions to prepare the lemon scones

Preheat your oven to 200C/400F. Line a baking tray with parchment paper and set it aside. Grate the cold butter and refrigerate it until required.

In a large mixing bowl, combine all-purpose flour, salt, sugar, and whisk to mix thoroughly before creating a well in the center of the flour blend.

Incorporate the grated butter into the dry ingredients and rub together with your hands until a breadcrumb-like texture forms.

Add double cream, lemon juice, lemon zest, and gently combine with the dry ingredients using your hands or a bread knife until it forms a cohesive mixture.

Transfer the mixture onto a lightly floured surface and gently knead to create a dough (avoid overworking the mixture). Shape the dough into a disc and gently flatten the top with a rolling pin (this is optional; feel free to use your hands if you prefer).

Using a sharp knife or dough scraper, cut the dough into 8 triangular pieces. Place them on the lined baking tray ensuring they are spaced apart and brush the tops of the scones with heavy cream.

Bake in the preheated oven for 15 to 20 minutes or until they are golden brown on top and around the edges. Once done, remove from the oven to cool and prepare the lemon drizzle.

Lemon glaze for scones: In a mixing bowl, combine powdered sugar (icing sugar), lemon juice, and a splash of vanilla extract and whisk until smooth. Drizzle the icing over the scones and serve as desired.

Variations

• You can incorporate about a cup of fresh or frozen fruits such as blueberries, raspberries, blackberries, or dried sultanas. Chop the fruits into smaller pieces if they are too large.

• If you prefer sweetness, feel free to add more sugar or chocolate chips of your choice. For savory scones, add cheese, chopped jalapenos, and more.

• After brushing the tops with milk, you can sprinkle sugar such as demerara over them before baking.

• Make this recipe vegan by using plant-based milk or plant-based double cream. Elmea, available here in the UK, offers a great option (not sponsored).

How to preserve

Scones are best enjoyed fresh and on the day they are made; however, you can store them in an airtight container on the countertop for up to 3 days. If you’ve added fresh fruits to the scones, they should be kept in the fridge, where they can last for up to 5 days.

In the freezer: Allow to cool completely and store in a Ziploc freezer bag for up to 2 months.

Reheat: To reheat the scones, pop them in the microwave for a few seconds or use an air fryer if you own one.

Advice for making excellent scones

• Always use cold butter and chill the dough before baking if the butter has warmed from your hands. Cold butter ensures a good rise and flaky finish for the scones.

• Do not overwork or overly mix the dough; lightly knead until just combined. If using a food processor, only use the pulse function and pulse until just integrated.

• To keep the lemon scones fresh for up to 3 days, store them in an airtight container and consume within that timeframe.

• Substitute the heavy cream with whole milk or half-and-half.

Additional simple baking recipes for novices

Vanilla sponge cake

Coffee cake (the British variety)

Fresh strawberry cake

Orange cake

Chocolate cake

Irish soda bread

Apple crumble

Blueberry galette

Common Questions

Is it possible to use plain flour or all-purpose flour?

Indeed, you can, but you will need to incorporate approximately 1 tablespoon of baking powder into the flour. This addition will assist in providing the scones with a proper rise.

Can buttermilk be used?

Certainly, you can substitute buttermilk for double cream. You might want to decrease the amount of lemon juice indicated in this recipe if utilizing buttermilk, as it may already contain lemon.

If you prepared this straightforward lemon scones recipe, please remember to provide feedback and rate it 5 stars. Tag me @thedinnerbite on Instagramand save it to your Pinterest. Kindly subscribe to the blog if you haven’t yet for complimentary new recipes delivered to your inbox.