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Flaky, buttery lemon scones that melt in your mouth - this recipe transforms simple ingredients into an elegant breakfast treat. These British-inspired pastries strike the perfect balance between tender crumb and crisp exterior, while fresh lemon adds a bright, citrusy punch that makes them irresistible. Whether you're hosting brunch or craving a special breakfast, these scones come together in just 30 minutes.
I've been making these scones for weekend family brunches for years, and they never fail to disappear quickly. The secret is in keeping the ingredients cold and handling the dough minimally.
Essential Ingredients and Selection Tips
- All-purpose flour: Creates the perfect structure - measure by spooning into cups and leveling
- Cold butter: Must be very cold to achieve flakiness - I freeze mine for 15 minutes before grating
- Heavy cream: Provides richness and tender texture - avoid substituting with lower-fat options
- Fresh lemons: Use organic when possible for both juice and zest - you'll taste the difference
- Baking powder: Ensures proper rise - check expiration date for best results
- Fine sea salt: Enhances flavors and balances sweetness
Step-by-Step Method
- Step 1:
- Preheat and Prep: Set oven to 425°F and gather ingredients, keeping butter very cold
- Step 2:
- Mix Dry Ingredients: Whisk flour, sugar, baking powder, and salt thoroughly
- Step 3:
- Incorporate Butter: Grate cold butter directly into dry mixture and toss gently
- Step 4:
- Add Wet Ingredients: Pour in cream, lemon juice, and zest, stirring just until combined
- Step 5:
- Shape Dough: Turn onto clean surface and pat into 2-inch thick circle
- Step 6:
- Cut and Bake: Slice into 8 wedges and bake until golden brown (12-15 minutes)
- Step 7:
- Glaze: While warm, drizzle with lemon glaze and cool slightly
When I discovered how much vitamin C fresh lemon adds to baked goods, it became my favorite ingredient. My grandmother always said lemon makes everything taste brighter, and she was absolutely right.
Storage and Serving
- Best enjoyed same day but keep well 2-3 days in airtight container
- Warm slightly before serving if made ahead
- Serve with clotted cream and lemon curd for authentic British experience
- Perfect alongside hot tea or coffee
After years of testing different scone recipes, this version consistently produces the most tender, flavorful results. There's something magical about the combination of fresh lemon and buttery pastry that makes these scones truly special. They've become my signature breakfast pastry, requested at every family gathering.
Frequently Asked Questions
- → Can I use a substitute for heavy cream?
- Yes, you can use full-fat milk or half-and-half, but the texture may be slightly less rich.
- → How do I make the scones extra flaky?
- Ensure the butter is cold and handle the dough as little as possible to keep it light and flaky.
- → Can I add other flavors to the recipe?
- Absolutely! You can add berries or replace the lemon zest and juice with orange for a twist.
- → How do I store leftover scones?
- Store them in an airtight container at room temperature for up to 2 days or in the fridge for 3-4 days.
- → Can I freeze the scones?
- Yes, you can freeze them before or after baking. Wrap them tightly and store for up to 3 months.