Lemon Buttermilk Scones
Flaky, tender scones with grated frozen butter, tangy buttermilk and lots of lemon zest, finished with a sharp lemon glaze. Shaped as a round and cut into wedges.
- Prep
- 20 mins
- Cook
- 20 mins
- Total
- 1 hr 10 mins
- Yield
- 8 scones
- Level
- medium
A good scone should be neither a dry hockey puck nor a sweet, cakey muffin top. It should be flaky and tender, with a crisp golden crust and a soft, buttery inside. These lemon buttermilk scones are exactly that, and the technique is simple once you know the trick.
The trick is frozen, grated butter. It’s quicker than cutting butter in, it gives you even little shreds of fat, and it keeps everything cold. Those cold flecks are what turn into flaky layers in the oven.
A double hit of lemon (zest rubbed into the sugar, juice in the glaze) makes them taste like spring. They’re lovely with tea, and even better on a weekend morning while still warm.
Tips for success
- Work quickly and keep everything cold. If the dough feels greasy or soft, chill it for 10 minutes before shaping.
- Freeze the butter for at least 30 minutes so it grates cleanly.
Substitutions & variations
- No buttermilk
- Use ¾ cup (184 g) plain yogurt thinned with 2 tablespoons milk, or milk soured with 2 teaspoons lemon juice.
- Lemon blueberry
- Toss ¾ cup (110 g) frozen blueberries into the flour and butter mixture before adding the liquid.
- Freezer scones
- Freeze the cut, unbaked wedges on the tray, then bag them. Bake from frozen, adding 3 to 5 minutes.
Frequently asked questions
Why are my scones dense and flat?
The butter got too warm, the dough was overworked, or the baking powder was old. Keep everything cold, handle the dough lightly, and chill it before baking.
Can I make them without a box grater?
Cut the cold butter into small cubes and pinch them into the flour until they're the size of peas.
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The recipe
Lemon Buttermilk Scones
Flaky, tender scones with grated frozen butter, tangy buttermilk and lots of lemon zest, finished with a sharp lemon glaze. Shaped as a round and cut into wedges.
- Prep
- Cook
- Total
- Yield
- 8 scones
By The Breakfast Bake Kitchen · https://breakfastbake.com/recipes/lemon-buttermilk-scones/
Scaled recipe: times and pan sizes may need adjusting. Grams are the most accurate way to measure a scaled recipe.
Ingredients
Scones
Lemon glaze
Equipment
- Box grater
- Baking sheet and parchment paper
- Bench scraper or sharp knife
Instructions
Line a baking sheet with parchment. In a large bowl, rub the sugar and lemon zest together with your fingertips until fragrant and damp, like wet sand. Whisk in the flour, baking powder, baking soda and salt.
Grate the frozen butter on the large holes of a box grater straight into the flour. Toss with your fingers until every shred of butter is coated.
Whisk the buttermilk, egg and vanilla in a measuring jug. Pour over the flour mixture and stir with a fork until a shaggy dough forms and no dry pockets remain. It should look rough, not smooth.
Turn the dough onto a lightly floured surface and pat it into a 7-inch (18 cm) round, about 1 inch (2.5 cm) thick. Cut it into 8 wedges and place them 2 inches apart on the baking sheet.
Refrigerate the scones for 15 minutes while you heat the oven to 400°F (200°C).
Brush the tops with the extra buttermilk. Bake for 18 to 22 minutes, until tall and golden brown. Cool on the sheet for 15 minutes.
Whisk the powdered sugar and lemon juice until smooth and thick enough to drizzle. Spoon over the warm scones and let it set for 10 minutes.
Storage & make-ahead
Storage: Scones are best the day they're baked. Store leftovers airtight at room temperature for up to 2 days and refresh in a 350°F (175°C) oven for 5 minutes.
Make ahead: Freeze unbaked wedges for up to 2 months and bake straight from the freezer. Make the glaze while they bake.
Nutrition
per serving (1 scone)
- Calories
- 330
- Fat
- 12g
- Saturated fat
- 8g
- Carbohydrates
- 51g
- Sugar
- 24g
- Fiber
- 1g
- Protein
- 6g
- Sodium
- 400mg
- Cholesterol
- 55mg
Nutrition is an estimate calculated from the ingredients with an online tool and will vary by brand and portion. See our disclaimer.
Weights use the Breakfast Bake weight chart: flour is spooned into the cup and leveled (1 cup = 125 g).
Rate & review
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