Lemon Scones

  • serves 12
Trish Magwood
Trish Magwood


65 Ratings
Directions for: Lemon Scones


3 cup flour (750 mL)

⅓ cup sugar (750 mL)

1 Tbsp baking powder (15 mL)

½ tsp salt (2 mL)

½ cup unsalted butter, chilled and cut into cubes (125 mL)

Zest of 2 lemons

1 cup buttermilk (250mL)

2 Tbsp 35% cream (25 mL)


1. Preheat oven to 400 degrees F (200 degrees C).

2. In a medium sized bowl, whisk together the flour, sugar, baking powder and salt.

3. Add butter and mix with your fingertips, or a pastry blender until the mixture resembles coarse meal. Stir in lemon zest. Add buttermilk and one tablespoon 35% cream and mix just until combined.

4. Transfer dough to a floured board and divide into 2 parts.

5. Knead dough 4 or 5 times, until dough comes together. Pat into 6-inch diameter round. (Dough will be about 1" thick).

6. Cut each round into 6 wedges and place slightly separated on a greased baking sheet.

7. Brush the tops with the remaining cream and bake for 20 minutes, or until lightly browned.

8. Serve warm with Raspberry Butter.

See more: Bake, Brunch, Vegetarian, Snack, Breakfast, Summer, Citrus, Rice/Grain, Picnic, Party Favourites, North American, Eggs/Dairy, Mother's Day


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