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!
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?
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. 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!
I hope you enjoy! 🙂
Lemon Drizzle Scones
For the Scones
- 2 plain/all-purpose flour 250g
- 1/2 cup caster/granulated sugar 100g
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1/2 cup unsalted butter 115g, cold and cubed
- 1 large egg
- 1/2 cup Greek-style yogurt 120g
- 1 teaspoon lemon extract
For the Glaze
- 1 cup icing/powdered sugar 125g
- 1/2 teaspoon lemon extract
- 1 - 2 tablespoons milk
For the Scones
- Preheat the oven to 200C/400F/Gas 6, and adjust the baking rack to the middle-low position. Line a baking tray with parchment paper or a silicone mat, and set aside.
- 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.
In a separate bowl, whisk together the egg, yogurt, and lemon extract until combined. Pour into the flour mixture and, using a spatula, gently fold until a soft dough is formed. Do not overmix.
- 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, 2 inches apart. Lightly brush each scone with heavy cream (if desired), then bake for 20 - 25 minutes until lightly golden brown. Remove from the oven and allow to cool for a few minutes while you make the glaze.
For the Glaze
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!
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.
Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at @marshasbakeblog. I would love to see!