Glazed Lemon Scones

"Source: Family Fun Magazine "Light and lemony, these biscuit-like cakes will make a refreshing addition to any Easter brunch menu. Plus, they're a fun and easy pastry for kids to help prepare, particularly when it comes time to pat and slice the dough and drizzle on the glaze.""
photo by katew photo by katew
photo by katew
photo by Bonnie G #2 photo by Bonnie G #2
photo by mliss29 photo by mliss29
photo by Crafty Lady 13 photo by Crafty Lady 13
Ready In:
8 scones




  • Heat the oven to 400°F
  • Grease a large, heavy baking sheet (preferably not a dark one) and set it aside.
  • Sift the flour, sugar, baking powder, and salt into a large mixing bowl.
  • Add the lemon zest and toss the mixture with your hands.
  • Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
  • Make a well in the center of the dry ingredients.
  • Pour in the cream, the yolk, and the vanilla extract and use a fork to blend the liquids within the well.
  • Then use a wooden spoon to combine all the ingredients, just until the dough holds together.
  • Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball.
  • Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges.
  • Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them.
  • Brush the tops lightly with cream.
  • Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes.
  • Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
  • While the scones continue to cool, make the glaze.
  • Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth.
  • If necessary, you can thin the glaze with water, stirring in no more than 1/2 teaspoon at a time.
  • When the scones have cooled for another 10 minutes, drizzle each one generously with glaze.

Questions & Replies

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  1. My friend from the UK says these are the scones from his childhood!
  2. These are great!
  3. I made my scone as one like a scone loaf or damper and then cut it in wedges. My glaze is very yellow as I was too heavy handed with the butter but of course tastes delicious. I used lemons from my tree. This really needs no butter or jam on it - I loved it, great to serve with tea. Made for Family Picks ZWT6.
  4. Delicious, love the lemony flavor. Enjoyed by all. Thank You. Made for ZWT6 Family Picks. No-Nonsense Nibblers
  5. Great Recipe! Used some of my vanilla bean infused sugar in the dough and melted the butter and lemon juice in a small pan and soaked the leftover vanilla pods in it. I made the dough the night before and they turned out great, maybe needed an extra moment in the oven, I turned off the oven and whipped up the glaze before removing the scones. This was such and easy fast breakfast I might have to make up some scone dough for work day breakfasts. Thank you so much for posting. Made for ZWT 6.


  1. These were delicious! I will definitely be making them again. I followed the scones recipe to the best of my ability, and they came out with a very nice texture and flavor. I didn't want them to be very sweet, so instead of using the glaze I sprinkled them with lemon juice and a little sugar while they were cooling. Thanks for the recipe!
  2. These taste really good, but I had to work with them a bit. I don't know if it is because I used 2% milk instead of heavy whipping cream, but I had to add about a cup of flour to get them to a proper consistancy. Then I discovered at glaze-making-time that I only had about 1/2 a cup of powdered sugar. sigh. They were quickly gobbled up by my guests! I'll have to try them again sometime with the cream. Thanks! Reviewed for the Aussie/Kiwi Recipe Swap.



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