Lemonade Scones with Lemon Glaze Recipe
Introduction
These Lemonade Scones are a bright and buttery treat perfect for breakfast or afternoon tea. With a hint of lemon zest in the dough and a tangy lemon glaze, they offer a refreshing twist on classic scones. Easy to make and deliciously tender, they’re sure to brighten your day.
Ingredients
- 2 cups all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1.5 cups heavy cream
- 1 cup powdered sugar
- 4 teaspoons lemon juice
- 2 teaspoons heavy cream or milk (plus more as needed)
- 1/8 teaspoon salt
Instructions
- Step 1: Preheat your oven to 425˚F.
- Step 2: In a large bowl, combine the flour, sugar, baking powder, lemon zest, and salt.
- Step 3: Create a well in the center of the dry ingredients and pour in the heavy cream. Mix gently until the dough just comes together — it should hold but not be overly sticky.
- Step 4: Lightly flour a surface and divide the dough in half. Form each half into a disc about 1.5 to 2 inches tall. Cut each disc into six wedges, like slicing a pizza.
- Step 5: Place the scones on a large baking sheet and bake for 12 to 14 minutes, or until the centers are set and the edges begin to turn golden brown.
- Step 6: While the scones bake, prepare the lemon glaze by mixing powdered sugar, lemon juice, heavy cream, and salt. Add more cream as needed to reach a smooth, spreadable consistency.
- Step 7: Once baked, let the scones cool for 5 minutes. Then spread the glaze over the top or dip each scone’s top into the glaze. Garnish with additional lemon zest if you like.
Tips & Variations
- For a zestier flavor, add an extra teaspoon of lemon zest to the dough.
- Try substituting half the heavy cream with buttermilk for a tangier scone.
- Use fresh lemon zest over dried for the brightest lemon flavor.
- If you prefer a thicker glaze, reduce the lemon juice slightly and add more powdered sugar.
Storage
Store scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked scones in a sealed bag for up to 1 month. Reheat by warming in the oven at 300˚F for 5 to 7 minutes. Add glaze after reheating for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use milk instead of heavy cream in the dough?
Yes, you can substitute whole milk or half-and-half for heavy cream, but the scones may turn out slightly less rich and tender.
How do I make sure my scones are tender and flaky?
Handle the dough gently and avoid overmixing. Mixing just until the dough comes together helps keep the texture light and flaky.
PrintLemonade Scones with Lemon Glaze Recipe
These Lemonade Scones are a bright and delightful twist on a classic scone recipe, featuring the fresh zest and juice of lemon for a tangy, sweet flavor. Perfect for breakfast, brunch, or afternoon tea, these scones have a tender crumb and a luscious lemon glaze that adds a glossy finish and extra citrus punch.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 12 scones 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American, British
- Diet: Vegetarian
Ingredients
Scone Dough
- 2 cups all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1.5 cups heavy cream
Lemon Glaze
- 1 cup powdered sugar
- 4 teaspoons lemon juice
- 2 teaspoons heavy cream or milk (plus more as needed)
- ⅛ teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 425˚F (220˚C) to ensure it’s hot enough for a perfectly golden crust.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, lemon zest, and salt. This creates the base for the scone dough with a balanced flavor.
- Add Cream and Form Dough: Create a well in the dry ingredients and pour in the heavy cream. Mix gently until the dough just comes together. The dough should be holding together but not overly sticky to maintain a tender texture.
- Shape and Cut Scones: Lightly flour a clean surface and divide the dough into two equal halves. Shape each half into a disc about 1.5 to 2 inches tall. Using a knife, cut each disc into six equal wedges, like slicing a pizza.
- Bake the Scones: Arrange the scone wedges on a large baking sheet with some space between each. Bake them in the preheated oven for 12 to 14 minutes, or until the centers are set and the edges start to turn a light golden brown.
- Prepare Lemon Glaze: While the scones are baking, whisk together the powdered sugar, lemon juice, heavy cream or milk, and salt in a bowl. Adjust the consistency with more cream if necessary; it should be thick but pourable.
- Glaze and Garnish: Allow the baked scones to cool for about 5 minutes to avoid melting the glaze excessively. Then, spread the lemon glaze over the tops of the scones using a spoon or by dipping the scone tops into the glaze. Optionally, garnish with extra lemon zest for a fresh, decorative touch.
Notes
- Ensure the dough is not overmixed to keep the scones light and flaky.
- Use freshly grated lemon zest and juice for the best citrus flavor.
- Serve the scones warm for optimal taste and texture.
- Store leftover scones in an airtight container at room temperature for up to 2 days.
- Reheat scones gently in a low oven before glazing for a freshly baked taste.
Keywords: Lemonade scones, lemon scones, easy scone recipe, lemon glaze scones, breakfast scones, teatime bake, citrus scones
