This easy Martha Stewart Lemon Scones recipe is light, buttery, and bursting with fresh lemon flavor! These golden scones have a crisp exterior, soft crumb, and a sweet lemon glaze for the perfect balance of tart and sweet. Made with simple ingredients, they’re a quick treat for breakfast or afternoon tea. Enjoy them warm with your favorite drink!
Recipe Ingredients
- 80g + 1 tbsp granulated sugar (⅓ cup + 1 tbsp)
- 2 tbsp packed finely grated lemon zest + 1–2 tbsp lemon juice (from 2 large lemons)
- 250g all-purpose flour (2 cups plain flour)
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp kosher salt
- 113g unsalted butter, frozen (½ cup / 1 stick)
- 1 large egg
- 180ml + 1 tbsp heavy cream (¾ cup + 1 tbsp double cream)
- 120g confectioners’ sugar (1 cup icing sugar)
How To Make Lemon Scones
- Preheat oven and prep baking sheet: Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Combine sugar with lemon zest: In a large bowl, mix ⅓ cup (80g) sugar with lemon zest, rubbing them together with your fingertips.
- Add dry ingredients: Add the flour, baking powder, baking soda, and salt. Whisk until well combined.
- Grate butter into dry ingredients: Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Toss with a fork until the butter is evenly coated.
- Whisk egg with cream: In a separate bowl or measuring jug, whisk the egg with ¾ cup (180ml) heavy/double cream until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently stir with a fork until just combined.
- Shape the dough: Transfer the dough to the prepared baking sheet. Gather it together and pat it into a 7-inch (18cm) circle.
- Cut into wedges: Slice the dough into 8 equal wedges.
- Brush with cream and sprinkle with sugar: Brush the tops with the remaining 1 tbsp cream and sprinkle with the remaining 1 tbsp sugar.
- Bake: Bake for 20–25 minutes, rotating the tray halfway through, until golden brown. Let cool slightly before transferring to a wire rack.
- Make the glaze: In a bowl, whisk the icing/confectioners’ sugar with 1 tbsp lemon juice, adding more by ½ tsp if needed, until smooth and thick like honey.
- Drizzle glaze over scones: Using a spoon, drizzle the glaze over the cooled scones. Let them sit for 15 minutes before serving.
Recipe Tips
- Use frozen butter for flaky scones: Grate the butter while it’s frozen and mix it quickly into the dry ingredients. This keeps the dough cold and creates a flaky texture when baking.
- Don’t overmix the dough: Stir just until the ingredients come together. Overmixing will make the scones dense instead of light and tender.
- Chill the dough before baking: If the butter starts to soften, place the shaped scones in the fridge for 10–15 minutes before baking. This helps them rise properly and keeps them from spreading too much.
- Cut the scones with a sharp knife: A clean, sharp cut helps the scones bake evenly. If the edges are too pressed or jagged, they may not rise as well.
- Glaze only after the scones are fully cooled: If you drizzle the glaze while they’re warm, it will melt and become too thin. Let the scones cool completely for a perfect thick glaze.
How To Store Leftovers
- Refrigerate: First, let the leftover scones cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days. Warm them slightly before serving for the best texture.
- Freeze: Let the scones cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. Store in the freezer for up to 2 months. To serve, thaw at room temperature for about 1 hour before enjoying.
Nutrition Facts
Serving Size: 1 scone (1/8 of recipe)
- Calories: 491
- Total Fat: 25g
- Saturated Fat: 4g
- Cholesterol: 73mg
- Sodium: 432mg
- Potassium: 79mg
- Total Carbohydrate: 61g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 7g
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Martha Stewart Lemon Scones
Description
This easy Martha Stewart Lemon Scones recipe is light, buttery, and bursting with fresh lemon flavor! These golden scones have a crisp exterior, soft crumb, and a sweet lemon glaze for the perfect balance of tart and sweet. Made with simple ingredients, they’re a quick treat for breakfast or afternoon tea. Enjoy them warm with your favorite drink!
Ingredients
Instructions
- Preheat oven and prep baking sheet: Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Combine sugar with lemon zest: In a large bowl, mix ⅓ cup (80g) sugar with lemon zest, rubbing them together with your fingertips.
- Add dry ingredients: Add the flour, baking powder, baking soda, and salt. Whisk until well combined.
- Grate butter into dry ingredients: Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Toss with a fork until the butter is evenly coated.
- Whisk egg with cream: In a separate bowl or measuring jug, whisk the egg with ¾ cup (180ml) heavy/double cream until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently stir with a fork until just combined.
- Shape the dough: Transfer the dough to the prepared baking sheet. Gather it together and pat it into a 7-inch (18cm) circle.
- Cut into wedges: Slice the dough into 8 equal wedges.
- Brush with cream and sprinkle with sugar: Brush the tops with the remaining 1 tbsp cream and sprinkle with the remaining 1 tbsp sugar.
- Bake: Bake for 20–25 minutes, rotating the tray halfway through, until golden brown. Let cool slightly before transferring to a wire rack.
- Make the glaze: In a bowl, whisk the icing/confectioners’ sugar with 1 tbsp lemon juice, adding more by ½ tsp if needed, until smooth and thick like honey.
- Drizzle glaze over scones: Using a spoon, drizzle the glaze over the cooled scones. Let them sit for 15 minutes before serving.
Notes
- Use frozen butter for flaky scones: Grate the butter while it’s frozen and mix it quickly into the dry ingredients. This keeps the dough cold and creates a flaky texture when baking.
- Don’t overmix the dough: Stir just until the ingredients come together. Overmixing will make the scones dense instead of light and tender.
- Chill the dough before baking: If the butter starts to soften, place the shaped scones in the fridge for 10–15 minutes before baking. This helps them rise properly and keeps them from spreading too much.
- Cut the scones with a sharp knife: A clean, sharp cut helps the scones bake evenly. If the edges are too pressed or jagged, they may not rise as well.
- Glaze only after the scones are fully cooled: If you drizzle the glaze while they’re warm, it will melt and become too thin. Let the scones cool completely for a perfect thick glaze.
Martha Stewart Lemon Scones