Lemon Buttermilk Scones with Lemon Glaze
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These Lemon Buttermilk Scones are light and fluffy are bursting with lemon flavor, then drizzled with the most incredible tangy lemon glaze.
These scones are heavenly, buttery fluffy scones. However, there’s not a lot of butter in them, but the buttermilk makes them so perfectly crumbly and light. When you make scones you want to make sure you don’t over knead the dough, all you need to do is knead it 4 or 5 times, a gentle touch is all they need.
Don’t be scared of scones, making them or eating them. This easy recipe includes lots of fresh bright lemon and a bit of buttermilk to ensure they’re perfectly cooked and delectably tender. They’re such a filling little breakfast that won’t leave you feeling sugar buzzed or carb sluggish for the rest of the day. This hand held treat is so loaded with flavor and wonderful texture that I’m sure you’ll be craving this recipe for years to come.
Ingredients
Scones
- Flour – Regular all purpose works just fine for this recipe.
- Sugar – We want just plain white granulated to achieve our crisp, clean sweet flavor.
- Salt – It’s super important to ensure all of our baking is properly seasoned.
- Lemon – We want the zest from approximately 2 lemons.
- Egg – 1 yolk is all that we need.
- Buttermilk – This will ensure our scones are super tender and have great volume.
- Vanilla – Vanilla extract will really set this whole recipe off, it’s like a secret weapon flavor enhancer.
- Butter – Unsalted as we want to control the sodium content of our dish.
Lemon glaze
- Icing sugar – This finely ground sugar dissolves easily and is perfect for icing and glazes. Don’t be tempted by the granulated used earlier, it will give your glaze a gritty texture.
- Lemon juice – Just a bit more of the fresh stuff for us lemon fiends.
- Salt – We’ll want to season our glaze ever so slightly.
- Milk – Used sparingly to thin out the glaze if need be.
- Corn syrup – This ingredient will add some syrupy sweetness and great consistency.
How To Make Lemon Buttermilk Scones
- Preheat the oven: To 400 F degrees.
- Combine the wet and dry ingredients, separately: In a large bowl combine the flour, sugar, baking powder, salt and lemon zest. Whisk to combine everything. In a small bowl whisk the egg yolk, buttermilk and vanilla extract together.
- Form the dough: Add the butter to the flour bowl, and using a pastry blender, cut in the butter to make small pea sized pieces. Add the buttermilk mixture to the flour mixture and stir until the dough pulls together. Lightly flour a work surface and dust your hands with flour.
- Prepare scones for the oven: Transfer the dough to the work surface and knead it gently about 5 time. Shape the dough into a ball, then flatten it into a disk that’s about 3/4 of an inch thick and about 8 inches in diameter. Cut the disk into 8 wedges of equal size. Place the wedges onto a baking sheet.
- Bake the scones: Bake them for about 20 minutes or until golden. Transfer the scones to a cooling rack.
- Make the lemon glaze: To make the lemon glaze, add the confectioners’ sugar to a bowl. Add the corn syrup, milk, lemon juice, pinch of salt and start whisking until smooth. Add more milk until the glaze is runny but still thick.
- Finish the scones: While the scones are cooling drizzle them generously with the glaze then garnish with more lemon zest.
Want To Make Sugared Lemon Slices?
It’s easy and I highly recommend them! Take your scone, rip a piece off, drizzle some more glaze over them, put a sugared lemon slice over the scone piece then pop it in your mouth. I’m just saying, it’s heavenly!!
- Cut 2 lemons into thin slices. Mix 1 cup of sugar with 1 3/4 cups water in a large skillet over medium heat until the sugar dissolves.
- Place the lemon slices in the skillet in a single layer, and simmer very gently, not letting the mixture come to a boil. Turn the lemon slices occasionally and cook for about 30-45 minutes.
- Remove the pan from the heat, and lay the lemon slices on a sheet lined with parchment paper. Allow them to cool for 1-2 hours.
Some Tips
- The key to flaky scones is cold butter. Try placing the butter into the freezer for 5 minutes before cubing. And be sure not to over mix with your hands otherwise it will melt too much.
- To ensure you’re using a good lightened amount of flour without sifting, scoop up a cup full of flour and gently shake it back out into your bag. Then gently re-scoop the air sifted flour and level gently with your finger. You’ll find it makes quite a difference!
- If regular milk is all you have on hand keep in mind that you can make your own quasi buttermilk by adding 1 tablespoon of fresh lemon juice per cup of milk.
Storing Leftover Scones
Since these scones contain dairy, store them in the fridge for up to 3 days. These can also be easily frozen! Freeze for up to 3 months. Wrap them in plastic wrap individually then place them in a ziploc bag. The spread will not freeze well but it will last in the fridge for 3 – 4 days.
Storing Lemon Glaze
The glaze can be stored in an airtight container in the fridge for up to a week.
More Delicious Breakfast Treats To Try:
- Banana Buzz Scones
- Lemon Blueberry Scones
- Strawberry Chocolate Chip Cookies
- Apple Cinnamon Scones
- Classic Pancakes
- Easy Waffles
- Banana Fritters
- Pancake Muffins
- Currant Scones
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Lemon Buttermilk Scones
Ingredients
For Scones
- 2 cups all-purpose flour
- ⅓ cup sugar (granulated)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoon lemon zest (from about 2 lemons)
- 1 egg yolk
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoon butter (unsalted)
For Lemon Glaze
- 1½ cups confectioners sugar (same as icing sugar or powdered sugar)
- 1 tablespoon corn syrup (light)
- 1 tablespoon milk (plus more as needed)
- 2 tablespoon lemon juice (freshly squeezed )
- ⅛ teaspoon salt
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 400℉.
- In a large bowl combine the flour, sugar, baking powder, salt and lemon zest. Whisk to combine everything.
- In a small bowl whisk the egg yolk, buttermilk and vanilla extract together.
- Add the butter to the flour bowl, and using a pastry blender, cut in the butter to make small pea sized pieces.
- Add the buttermilk mixture to the flour mixture and stir until the dough pulls together. Lightly flour a work surface and dust your hands with flour.
- Transfer the dough to the work surface and knead it gently about 5 time. Shape the dough into a ball, then flatten it into a disk that’s about 3/4 of an inch thick and about 8 inches in diameter.
- Cut the disk into 8 wedges of equal size. Place the wedges onto a baking sheet.
- Bake them for about 20 minutes or until golden. Transfer the scones to a cooling rack.
- To make the lemon glaze, add the confectioners’ sugar to a bowl. Add the corn syrup, milk, lemon juice, pinch of salt and start whisking until smooth. Add more milk until the glaze is runny but still thick.
- While the scones are cooling drizzle them generously with the glaze then garnish with more lemon zest.
Notes
- To make the sugared lemon slices that you see in the photos:
- Cut 2 lemons into thin slices. Mix 1 cup of sugar with 1 3/4 cups water in a large skillet over medium heat until the sugar dissolves. Place the lemon slices in the skillet in a single layer, and simmer very gently, not letting the mixture come to a boil. Turn the lemon slices occasionally and cook for about 30-45 minutes. Remove the pan from the heat, and lay the lemon slices on a sheet lined with parchment paper. Allow them to cool for 1-2 hours.
- Since these scones contain dairy, store them in the fridge for up to 3 days. These can also be easily frozen! Freeze for up to 3 months. Wrap them in plastic wrap individually then place them in a ziploc bag. The spread will not freeze well but it will last in the fridge for 3 – 4 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
