Bake someone happy with these lemon drop scones covered in lemon glaze. This lemon scone recipe is delicious, nutritious, and super easy to make.
I would have shared this recipe with you last week except the oven decided it was done. A week later and ta da! We’re celebrating an oven repair with these Lemon Drop Scones.
They are drop scones like drop biscuits which makes them super easy to make. They are lemon flavored which makes them delicious. They are Lemon Drop Scones because that sounds decadent and sweet and happy, which they most certainly are. Plus, it just makes sense.
I’m a fan of anything lemon, so these now rank as one of my favorite foods..
What should the perfect scone be like?
A perfect scone should have a slightly crumbly texture. Not tough or bready.
Be sure to not over work the dough once all the ingredients have come together.
Ingredients for these lemon scones
One of the things that I particularly love about these scones, besides their ease and their great lemony flavor is that I made them with whole wheat flour. Yes, really. They do not taste “wheaty” at all. They just taste good. You can use all-purpose, unbleached flour as well, but I saw this as an easy way to get more whole grains into my family’s diet.
If you want to guild the lily and replicate the texture of a true lemon drop candy, sprinkle these with sugar before baking. Talk about out of this world!
And one batch is gone in a flash at my house. I think next time each kid needs to make a batch for himself.
Here is the ingredient breakdown:
- whole wheat pastry flour (but all purpose flour would work fine or white whole wheat flour)
- granulated sugar
- lemon zest – we used lemon zest in the scone dough and in the glaze for lots of lemon flavor!
- baking powder
- salt
- milk
- butter – make sure your butter is cold to ensure you get a tender, flaky scone that rises well.
- powdered sugar
- lemon juice
How do you make lemon scones from scratch?
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Preheat the oven to 375°. Line a baking sheet with a silpat baking mat or parchment paper.
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In a food processor fitted with a metal blade, combine the flour, sugar, lemon zest, baking powder, salt, and butter. Pulse until coarse crumbs are formed.
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In lieu of a food processor, you can mix these ingredients together in a large mixing bowl, using a pastry blender or two knives held together.
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Add the milk and fold gently to blend. Do not overmix.
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Drop the batter in small mounds on the prepared baking sheet. You should get 15 to 18 scones from the mixture. (You can flash freeze the scones at this point if you like. Once they are hard remove from the pan and store in a freezer bag in the freezer. Bake from frozen, increasing the baking time by about five to ten minutes.)
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Bake for 18 to 20 minutes or until golden and baked through. Cool on a rack while you prepare the glaze. (You can also freeze the scones at this stage, unglazed. Place in a bag in the freezer. Thaw and then glaze after thawing.)
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In a small mixing bowl, combine the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle this mixture over the cooled scones and allow to set.
Can I add blueberries to these lemon scones?
You absolutely can! Be sure to stir in fresh blueberries before you add the liquids. Or you can check out my Lemon Blueberry Scones as well!
Can I make scones ahead of time?
One of the great things about scones is that you can freeze them before or after baking.
If you freeze them prior to baking, you don’t have to thaw them at baking time; just slide the frozen scones into the hot oven and add a few minutes to the baking time.
If you bake them first and then cool and freeze, you can very easily thaw them overnight on the counter so they’re ready when you are.
Tips for making these lemon scones
- Make sure to use cold butter and milk. You want the ingredients cold, just like when you make pie crust. You want the butter to remain a solid, and only melt once in the oven. If you accomplish this, then the butter will melt, and the water inside creates steam causing the layers of flour to push apart creating a flaky tender scone.
- Do not overwork the dough. If you are using a food processor, be careful to not work the butter in completely. You want to still see visible pieces of butter.
- Fresh is best. Nothing beats fresh lemon juice and zest in these scones for the best lemon flavor!
How to make this good and cheap:
You know I don’t typically want to make something if I can’t make it good as well as cheap. Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of flour, butter, and chocolate can help keep the price down. And of course, stock up on strawberries when they’re at a great price! You can check out all my strategies too for stashing that beautiful seasonal produce in your freezer.
- Buying in bulk – I have gotten into the habit of buying cases of flour from Bob’s Red Mill or VitaCost so that I always have baking supplies on hand.
How I make this recipe easy:
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- food processor or pastry blender – Either of these tools make quick work of the short dough. You can do it by hand with two knives, but I prefer my food processor.
- bench knife – I love this tool for easily cutting dough into pieces.
- parchment paper – I hate washing pans. Parchment paper makes clean up a breeze.
- sheet pans – I LOVE my set of steel sheet pans. They make such a difference in baking.
Lemon Drop Scones
Ingredients
- 2 1/2 cups whole wheat pastry flour
- 1/2 cup granulated sugar
- 1 tablespoon lemon, zested
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter 1 stick, cold, cut into cubes
- 1 cup milk
Lemon glaze:
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- 1 lemon, zested
Instructions
- Preheat the oven to 375°. Line a baking sheet with a silpat baking mat or parchment paper.
- In a food processor fitted with a metal blade, combine the flour, sugar, lemon zest, baking powder, salt, and butter. Pulse until coarse crumbs are formed.
- In lieu of a food processor, you can mix these ingredients together in a large mixing bowl, using a pastry blender or two knives held together.
- Add the milk and fold gently to blend. Do not overmix.
- Drop the batter in small mounds on the prepared baking sheet. You should get 15 to 18 scones from the mixture. (You can flash freeze the scones at this point if you like. Once they are hard remove from the pan and store in a freezer bag in the freezer. Bake from frozen, increasing the baking time by about five to ten minutes.)
- Bake for 18 to 20 minutes or until golden and baked through. Cool on a rack while you prepare the glaze. (You can also freeze the scones at this stage, unglazed. Place in a bag in the freezer. Thaw and then glaze after thawing.)
- In a small mixing bowl, combine the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle this mixture over the cooled scones and allow to set.
Notes
- Make sure to use cold butter and milk. You want the ingredients cold, just like when you make pie crust. You want the butter to remain a solid, and only melt once in the oven. If you accomplish this, then the butter will melt, and the water inside creates steam causing the layers of flour to push apart creating a flaky tender scone.
- Do not overwork the dough. If you are using a food processor, be careful to not work the butter in completely. You want to still see visible pieces of butter.
- Fresh is best. Nothing beats fresh lemon juice and zest in these scones for the best lemon flavor!
- Make ahead: If you freeze them prior to baking, you don’t have to thaw them at baking time; just slide the frozen scones into the hot oven and add a few minutes to the baking time. If you bake them first and then cool and freeze, you can very easily thaw them overnight on the counter so they’re ready when you are.
