Lemon Cream Scones

Bright, buttery, and exactly what you want when you need a little something sweet — without overcomplicating things.

I’m not gonna lie — some days, I bake just so the house smells like something good is happening. I don’t always have a plan. But when I’ve got a lemon sitting on the counter looking at me like, “you gonna use me or what?” — that’s when I pull this recipe out.

These lemon cream scones? They’re soft, a little crumbly on the edges, sweet but not too sweet, with a glaze that tastes like sunshine and good moods. They’re the kind of thing you make once and end up texting three people the recipe before the batch even cools.

The first time I made them, I was just trying to use up heavy cream before it expired. Honestly? Zero expectations. But something about the lemon zest, the real butter, and that thick glaze — it all just… worked. And I’ve made them a dozen times since.

Okay, but why are they so good?

• That lemon glaze is straight-up dreamy.

• The scones themselves are soft in the middle, with the perfect crumbly edges.

• They don’t feel fussy, but they still look kinda fancy.

• You don’t need a mixer. Just a bowl, a fork, and maybe a good podcast while you work.

• They’re great the next day. Or two. Or four, if you’re hiding them.

What you’ll need (and what’s okay to wing)

For the scones:

• 3 cups all-purpose flour – the regular stuff, nothing special.

• 2/3 cup sugar – not a ton, just enough to balance the lemon.

• 5 teaspoons baking powder – yeah, it sounds like a lot. It’s fine.

• 1/4 tsp salt – balances everything.

• 2 sticks cold butter – cold is key. I cut mine up and throw it in the freezer for a few minutes.

• 1 egg

• 1 cup heavy cream – don’t sub milk here, it just won’t be the same.

• 1 tsp vanilla

• Zest of 1 lemon – this part is weirdly important. Don’t skip it.

For the glaze:

• 5 cups powdered sugar, sifted – I mean… measure with your heart. You can adjust it later.

• 1/2 cup whole milk

• Zest + juice of 1 lemon

• A pinch of salt – yep, even here.

Let’s make some scones (you got this)

Step 1: Turn on your oven

Set it to 350ºF. Line a baking sheet with parchment. If you don’t have any, butter it up. Close enough.

Step 2: Mix up the lemon cream

Whisk together the cream, egg, vanilla, and lemon zest in a little bowl. Let it sit for about 10 minutes. You don’t have to, but it gives the lemon time to mingle. Totally worth it.

Step 3: Dry stuff in a big bowl

Flour, sugar, baking powder, salt — toss it all together. Just a quick mix to keep things even.

Step 4: Butter time

Now grab your cold butter and cut it into the flour mixture. You can use a pastry cutter, two knives, or just smash it up with your hands like I do. You want it to look like little crumbs—pea-sized chunks are totally fine.

Step 5: Bring it all together

Pour in your lemony cream mixture and gently stir it with a fork. It won’t look like dough at first, but keep going. Once it starts to come together, dump it onto a floured surface.

Step 6: Pat, roll, and cut

Press the dough into a rectangle (don’t overwork it), then roll it gently to about ¾-inch thick. I usually get it to about 18×10 inches, but I don’t measure. Just eyeball it.

Trim the edges if you want tidy corners. Cut into 12 squares, then slice each in half to make 24 triangles. Again—don’t overthink it. Scones are like jeans; a little imperfect still fits just fine.

Step 7: Bake

Place those triangles on your baking sheet and bake for 18 minutes, or until the edges start to turn golden. Not too dark, not too pale — just right.

Let them sit on the pan for 15 minutes, then move them somewhere to cool (a rack, a plate, your mouth… whatever works).

The glaze that makes it all make sense

While the scones cool, stir together the milk, lemon zest, juice, and salt. Let it hang out for 10 minutes so the lemon gets punchy.

Whisk in the powdered sugar until it’s smooth and creamy. If it’s too runny, add more sugar. If it’s too thick, splash in some milk. I like it thick enough to coat the back of a spoon.

Dunk the tops of your cooled scones right into the glaze. Let the excess drip off. Set them back down and let that glaze set up — about an hour or so. Or eat one while it’s still sticky. I always do.

Wanna switch it up?

• Add blueberries. You’ll feel like a brunch genius.

• Try orange zest instead of lemon for something warmer.

• Use almond extract in the glaze. Game changer.

• Make ‘em tiny and serve with tea. Or oversized and eat for dinner. Who’s judging?

Storing them (if there are any left)

• Counter: Covered, 3 days max.

• Fridge: 5 days. Warm before eating.

• Freezer: Freeze unglazed scones, reheat, then glaze when ready.

Just one more thing…

If you make these and your kitchen smells like a little slice of lemon heaven, please tell me. I love hearing when a recipe lands. Tag me, email me, or just shout from your porch — I’ll probably hear you.

These scones aren’t fancy. But they’re soft, sweet, and kind. And some days? That’s exactly what we need.

Lemon Cream Scones

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 18 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American

Ingredients

  

• 3 cups all-purpose flour
• 2/3 cups granulated sugar
• 5 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 lb unsalted butter, chilled and cubed
• 1 large egg
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 lemon, zested
• 5 cups powdered sugar, sifted
• 1/2 cup whole milk
• 1 lemon, zest and juice
• 1/4 teaspoon salt

Instructions

 

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Sift together flour, sugar, baking powder, and salt in a medium bowl.
• In another bowl, stir egg, heavy cream, vanilla, and lemon zest; let steep 10 minutes.
• Cut chilled butter into the flour mixture using a pastry cutter until crumbly.
• Add cream mixture to flour mixture and stir gently with a fork until combined.
• Turn dough onto floured surface, press into rectangle, and roll out to ¾-inch thick.
• Cut into 12 rectangles or squares, then cut each in half diagonally to form triangles.
• Place triangles on the baking sheet and bake for about 18 minutes until lightly golden.
• Let cool on baking sheet for 15 minutes, then transfer to wire rack.
• Mix lemon zest, juice, salt, and milk. Let sit 10 minutes. Whisk in powdered sugar until smooth.
• Dip each cooled scone in the glaze and let sit for 1 hour to set.

Notes

For added flair, top with candied lemon peel or a sprinkle of sanding sugar before serving.

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