lemon scones


  • 2 small lemons
  • 2 cups plus 6 tablespoons sugar
  • 2 1/4 cups flour
  • 1 tablespoon baking powder
  • 1/3 cup cold butter in pieces
  • 1 tablespoon grated lemon zest
  • 1/4 cup milk
  • 1 egg (slightly beaten)

For the icing

  • 2-3 tablespoons warm butter
  • 3/4 cup powdered sugar
  • 1 tablespoon grated lemon zest
  • 2 tablespoons lemon syrup
  • 1-2 teaspoons milk


  1. Slice the lemons into paper-thin slices, remove the seeds, and place in a medium bowl with 2 cups of the sugar.
  2. Cover with plastic wrap and let sit at room temperature for at least 12 hours, preferably overnight.
  3. Remove the lemon slides from the bowl and set aside. Strain the lemon syrup. Reserve 1/2 cup of the syrup.
  4. Mix together the flour, 1/2 cup of the sugar and baking powder in a large bowl. Use a pastry blender to cut in the pieces of cold butter and lemon zest until the mixture looks like course crumbles.
  5. Add in the lemon syrup, milk, and egg and mix until combined.
  6. Optional: Cut up the rind of the lemon and add the pieces to the batter and mix until combined.
  7. Transfer the sticky dough to a floured surface and gently fold in flour until the dough is only slightly sticky.
  8. Roll out the dough to make a 10″ circle and sprinkle 2 tablespoons of sugar on top of the dough. Use a pizza cutter to cut the circle into 8 sections (or 12 if you want smaller scones), and place the sections on a greased baking sheet or ungreased baking stone with a little room between the slices.
  9. Bake in a 400 degree oven for 15-17 minutes or until the edges start to brown.
  10. For the icing, use a fork to mash together the warm butter and powdered sugar. Then add in the zest, lemon syrup and milk to form a runny buttercream type icing. If the icing is too thick, add more juice or milk, and if it’s too runny, add more powdered sugar.
  11. Drizzle the icing on the warm scones and serve immediately.

One thought on “lemon scones

  1. Pingback: Retirement Week One – Baking | Better Than the Alternative Blog

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