Lemon Scones

Lemon Scones

"These delicate scones are the perfect lightly sweet treat to serve with coffee or tea at any holiday get-together. It's a simple bread since, like biscuits, it doesn't require much kneading and there's no need to let the dough rise."
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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Directions

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  1. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add milk and lemon peel, stirring just until mixed. Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350 degrees F for 20-25 minutes or until edges are lightly browned.

Footnotes

  • Editor's Note: To sour milk, place 1-1/2 teaspoons white vinegar in a measuring cup. Add enough milk to equal 1/2 cup.

Reviews

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  1. 71 Ratings

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Most helpful positive review

Excellent recipe! I doubled this recipe and baked it in a muffin pan to create lemon "biscuits" for strawberry shortcake, which took about 20 minutes @ 350 degrees. I also wanted a little more...

Most helpful critical review

I thought these scones were much too biscuit like--they weren't buttery and crumbly but more flaky--and I didn't think the lemon flavor stood out that much at all, even after trying a lemon glaz...

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Excellent recipe! I doubled this recipe and baked it in a muffin pan to create lemon "biscuits" for strawberry shortcake, which took about 20 minutes @ 350 degrees. I also wanted a little more...

So good -- very, very easy to make and you don't need eggs. I wanted a strong lemon taste so I added lemon juice and extract, and they came out just perfect. Thanks!

Great recipe.... I didn't "sour" the milk (just used regular skim milk) and added a little lemon juice. I also added an additional teaspoon of grated lemon peel. Light and fluffy... very good! ...

These scones have a wonderful texture and taste, I will definitely make again. I made a few changes- I had buttermilk that I needed to use up, so I used it in place of the sour milk. I increased...

My family loves this delicate scone for breakfast. They don't have a strong lemon flavor and are not overpowering. Hint: Make this recipe the night before and refrigerated the dough, then rol...

these scones were great!! I didn't sour the milk (didn't have vinegar) I added a little bit of plain yogurt to some milk... Since I also added a lemon glaze to the top instead of sugar... GREAT ...

I made these today and I must say..."yummy!". I did not have any lemon peel, so substituted 1tsp lemon juice (replacing 1tsp sour milk). This was a simple recipe and I really enjoyed making them...

I thought these scones were much too biscuit like--they weren't buttery and crumbly but more flaky--and I didn't think the lemon flavor stood out that much at all, even after trying a lemon glaz...

These turned out pretty well and did have a light, delicate lemon taste. I pat the dough into a circle slightly smaller than recommended and cut it into eight scones. I added a little fresh le...

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