Description
Flaky, bright lemon scones inspired by Southern Sunday mornings—easy to make, tender inside, bursting with zesty flavor, and topped with a light lemon glaze.
Ingredients
2½ cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter (cold, cubed)
2 tablespoons lemon zest
¼ cup fresh lemon juice
½ cup buttermilk or Greek yogurt
1 large egg
1 teaspoon halal-certified vanilla extract
Instructions
Preheat oven to 400°F and prepare a baking sheet with parchment or silicone mat.
In a large bowl, whisk flour, sugar, baking powder, salt, and lemon zest.
Cut in cold butter using a pastry blender until mixture resembles coarse crumbs.
In a separate bowl, combine lemon juice, egg, vanilla, and buttermilk.
Add wet ingredients to dry and stir just until dough forms.
On floured surface, shape dough into 1-inch thick circle and cut into 8 wedges.
Transfer to baking sheet and optionally chill for 20 minutes.
Bake 18–22 minutes, until golden. Cool slightly before glazing.
Notes
Freeze baked or raw scones for up to 2 months.
Add blueberries, poppy seeds, or lavender for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 280
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: lemon scones, southern lemon scones, easy baking recipes, zesty scone recipe, halal lemon scones