5 minute Best Lemon Scones

No trip to a fancy bakery needed to enjoy these Lemon Scones. Simple ingredients, a little love, and you’ll have a batch of these freezer friendly scones in no time!

How to Make Lemon Scones

These easy lemon scones use ingredients you’re likely to have on hand in your pantry already. 

{Ingredients at a glance; scroll down for full recipe!] 

• Flour
• Sugar
• Egg
• Butter
• Greek Yogurt
• Lemon juice and zest
• Salt and baking powder

STEP 1. MAKE THE DOUGH

Combine flour, sugar, salt and baking powder in a large mixing bowl. Add in butter. Mix using the beater blade of an electric mixer or a pastry cutter until it resembles coarse crumbs. 

Next, add in egg, yogurt, lemon juice, and lemon zest. Combine completely.

STEP 2. CUT THE DOUGH

On a large baking sheet with parchment paper (or silpat), shape dough into a large rectangle about half an inch thick. Use your hands to pat dough, it will be sticky. Sprinkle with flour to make it workable.

Using a large knife or pizza cutter, slice lemon scone dough into eight rectangles. Cut each rectangle in half to make 2 triangles. You will be left with a total of 16 triangles. Separate them on the baking sheet, using a little extra flour if needed to keep them from sticking!

Bake the scones for 35 – 40 minutes. Let the scones cool completely while you make the glaze! 

Ingredients

FOR THE SCONES:

• 1 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp kosher salt
• 2 tsp baking powder
• 6 Tbsp unsalted butter, cubed, softened
• 1 large egg
• 6 oz vanilla flavored Greek yogurt
• 1/4 cup lemon juice
• 1 Tbsp lemon zest

FOR THE GLAZE:

• 1 cup powdered sugar
• 2 Tbsp milk
• 1 Tbsp lemon zest

Instructions

1. For the scones, combine flour, sugar, salt and baking powder in a large mixing bowl. Add in butter. Mix using the beater blade of an electric mixer until it resembles coarse crumbs (you can also use a pastry cutter, if you prefer).
2. Add in egg, yogurt, lemon juice, and lemon zest. Combine completely.
3. On a large baking sheet with parchment paper (or silpat), shape dough into a large rectangle (about 9inch x 7inch by 1/2 inch thick). Use your hands to pat dough, it will be sticky. Sprinkle with flour to make it workable.
4. Using a large knife or pizza cutter, slice dough in half then cut into halves again, (vertically), creating four rectangles. Slice dough horizontally once through center. You should now have 8 rectangles. Cut each rectangle in half to make 2 triangles. You will be left with a total of 16 triangles. Separate them on the baking sheet, using a little extra flour if needed to keep them from sticking!
5. Bake in a 350 degree oven for 35-40 minutes. Remove and cool completely before glazing.
6. For the glaze, whisk together the powdered sugar, milk, and lemon zest. Spoon glaze over each cooled scone, allow to set, about 15 minutes. Store in an airtight container for up to 4 days. ENJOY!

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