Soft, buttery, and delicately sweet with fresh lemon zest, these bakery-style cream scones are finished with a bright lemon glaze that melts into every bite. Perfect for breakfast, brunch, or afternoon tea.
🧾 Ingredients
Scones:
- 3 cups all-purpose flour
- 2/3 cup granulated sugar
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 lb (2 sticks) unsalted butter, cold and cubed
- 1 large egg
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon
🍋 Lemon Glaze:
- 5 cups powdered sugar, sifted
- 1/2 cup whole milk (plus more if needed)
- Juice and zest of 1 lemon
- 1/4 teaspoon salt
👩🍳 Instructions
1. Prepare the oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients
In a large bowl, sift together:
flour, sugar, baking powder, and salt.
3. Infuse the cream mixture
In another bowl, whisk together:
egg, heavy cream, vanilla, and lemon zest.
Let sit for 10 minutes to develop flavor.
4. Cut in butter
Add cold butter to dry ingredients.
Use a pastry cutter or fork to mix until the texture resembles coarse crumbs.
5. Form the dough
Pour in the cream mixture.
Stir gently until just combined (dough will be crumbly).
6. Shape the scones
Turn dough onto a floured surface.
Press into a rectangle about 3/4-inch thick (18×10 inches).
Cut into 12 rectangles, then cut each diagonally into triangles.
7. Bake
Place on baking sheet and bake for 18 minutes, or until lightly golden.
Let cool for 15 minutes, then transfer to a rack.
🍋 Lemon Glaze
- Mix lemon zest, juice, salt, and milk. Let sit 10 minutes.
- Whisk in powdered sugar until smooth.
- Adjust thickness with more milk if needed.
✨ Finish
Dip cooled scones into glaze or drizzle on top.
Let set for about 1 hour before serving.
💡 Tips
- Keep butter very cold for flaky layers
- Don’t overmix the dough (keeps scones tender)
- For stronger lemon flavor, add extra zest to the glaze
- Best served fresh but keeps 2–3 days in airtight container