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Lemon Drizzle Scones

Lemon Drizzle Scones – These scones are deliciously soft and fluffy on the inside and crispy on the outside, infused with lemon and drizzled with a sweet lemon glaze!

Lemon scones drizzled with a lemon glaze with lemon slices on a baking tray.

Another lemon recipe over here! I’m hoping you enjoyed my scrumptiously creamy and tart Lemon Bars, because today I bring you a lemon infused breakfast/brunch recipe – Lemon Drizzle Scones. Who doesn’t love a scone or two with their morning tea or coffee?

Overhead shot of lemon scones drizzled with a glaze with lemon slices on a baking tray.

Ingredients for Lemon Drizzle Scones:

  • plain/all-purpose flour
  • caster/granulated sugar
  • baking powder
  • salt
  • lemon zest
  • unsalted butter
  • large egg
  • heavy cream
  • lemon extract

For the glaze, you’ll need:

  • icing/powdered sugar
  • lemon extract
  • milk

These scones are super quick and easy to throw together and bake. Simply whisk together all your dry ingredients, then rub in the butter until the mixture resembles coarse breadcrumbs. Whisk together the wet ingredients, and add to the breadcrumb mixture.

A stack of three thick lemon scones drizzled with a glaze and topped with lemon slices on a baking tray.

Fold together to form a soft dough, then turn the dough out onto a floured surface. Shape into a circle and cut out 8 wedges. Bake them at 200C/400F for 20 – 25 minutes, and you’re done.

To make the glaze, simply whisk together the icing sugar and lemon juice. Drizzle or pour over the warm scones, and devour!

A stack of three lemon scones on a baking tray with the top scone broke in half to show fluffy centre.
Lemon Drizzle Scones - These scones are deliciously soft and fluffy on the inside and crispy on the outside, infused with lemon and drizzled with a sweet lemon glaze! #lemon #scones #bread #recipe

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A stack of three thick lemon scones drizzled with a glaze and topped with lemon slices on a baking tray.

Lemon Drizzle Scones

Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

These scones are deliciously soft and fluffy on the inside and crispy on the outside, infused with lemon and drizzled with a sweet lemon glaze!

Ingredients

For the Scones

  • 2 cups (250g) plain/all-purpose flour
  • 1/2 cup (100g) caster/granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 1 large egg
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon lemon extract

For the Glaze

  • 1 cup (125g) icing/powdered sugar
  • 1/2 teaspoon lemon extract
  • 1 - 2 tablespoons milk

Instructions

For the Scones

  1. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with parchment paper or a silicone mat, and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest. Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse breadcrumbs. You may also use a food processor.
  3. In a separate bowl, whisk together the egg, cream, and lemon extract until combined. Pour into the flour mixture and gently fold in until a soft dough is formed. Do not overmix.
  4. Turn the dough out onto a lightly floured surface, and shape into an 8-inch round disc. Cut into 8 wedges, and transfer them to the prepared baking tray.
  5. Lightly brush each scone with heavy cream, then bake for 20 - 25 minutes or until lightly golden and cooked through. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool slightly whilst preparing the glaze.

For the Glaze

  1. Whisk together the icing sugar, extract, and milk until smooth and slightly runny. Add more milk if the glaze is too thick, or more icing sugar if too runny. Drizzle over warm or room temperature scones, and enjoy!

Notes

Scones are best warm on the day they are made, but leftovers can be kept in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 8 scones Serving Size: 1 scone
Amount Per Serving: Calories: 401Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 205mgCarbohydrates: 63gFiber: 1gSugar: 38gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Nicole

Monday 3rd of April 2017

Yummy, the aroma of freshly baked scones....these look amazing, and I love the lemon icing!

Brandi Crawford

Monday 3rd of April 2017

Gorgeous photos! These look so tasty.

Sarah

Monday 3rd of April 2017

These sound absolutely wonderful! I absolute love lemon flavored treats this time of the year!

Marsha

Monday 3rd of April 2017

Thanks, Sarah!

Elaine @ Dishes Delish

Sunday 2nd of April 2017

I love scones and lemon is starting to be a beloved flavor. I love the photos. Hmmm, did you hand make that scarf in the background? Very pretty. The scones look tasty and I'll be trying them soon!

Marsha

Monday 3rd of April 2017

Thanks, Elaine! It's just a purple tea towel I have :)

Bintu - Recipes From A Pantry

Sunday 2nd of April 2017

I love scones like this all warm from the oven. That lemon drizzle adds a lovely touch

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