Recipe by ANGELSTAR
"These are so delicious they just melt in your mouth! They have a bakery back home that has these amazing lemon scones that I was addicted to. Through much trial and error I think I've got them!"
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1 1/2 teaspoons
1 1/2 teaspoons
cold butter, cut into pieces
2 1/2 teaspoons
1 1/2 teaspoons
2 1/2 tablespoons
water, or as needed
If you love lemon, you must try these scones. You will love them. They have the perfect texture and a fabulous lemon flavor. I’m lazy, so I used my food processor to cut the butter into the flour mixture, and then added the liquid mixture through the shoot. Fast and easy, just be sure you don’t over process. This is a keeper.
Very dry and crumbly - it was just basically barely held together crumbs. I don't know how 12 TBSP of liquid can hold together 3 1/2 ish cups of dry ingredients, when it says mix until barely moistened, so if someone knows what I did wrong I would love try again and change my rating!
I made these as directed last night. They came out perfect! Had a hard time finding just lemon scones, then I found this gem. Thank you for a wonderful recipe!
Yummy, I have to make at least 2 sometimes 3 batches, or else they're all gone in an hour. I follow the recipe for the scones as is except that I use whole wheat flour. I still prefer my old recipe for the lemon glaze ( 1 1/2 cup icing sugar, 2 tbsp lemon juice, and add hot water- til liquid enough to brush on.)
These were very good. They turned out very soft, almost cake-like. It isn't precisely what I was expecting but they are tasty!
These are delicious! I made them for my friends birthday and we could not stop eating them! I followed the directions exactly and they turned out better then expected. The were light, crumbly, and very flavorful. There was plenty pf extra glaze which i put on some extra cookies i had lying around, and it was scrumptious!
Just made these, as always looking for the perfect lemon scone. These are fabulous! The scones' density is perfect -- not too dense, not too airy -- and they were perfectly moist! A hit with all of us from age 6 up! Some of us would prefer even more lemon flavor, but no glaze, so next time I'll forego the glaze and add more zest and/or juice or extract to the batter. However, it was DELISH! with the glaze we made. We did make a change to the glaze -- used just a cup or so of powdered sugar, mixed in lemon extract + lemon juice, and just a smidgen of water [no butter, no vanilla]. We like it lemony & tart! Drizzled it over the cooled scones & our glaze hardened nicely. It added a perfect lemony YUM to the scone! And it didn't make too much. This is a great scone recipe! Will try the recipe again, too, replacing all things lemon with all things orange for orange scones. This base recipe is so great, I'm sure those will be amazing, too!
I loved the texture and flavor; they rose nicely in the oven and were delicious warm. Easy and fast to make; ready to eat before you know it. I'd like a bit more intensity in the lemon flavor in the scones and frosting.
Either halve the frosting recipe or double the batch of scones! There was more than enough to slather on every bite and we still had leftover frosting. We ran out of scones way too soon.
We can't eat a lot of real sugar. Made the scones with splenda and they came out fine. The real sugar frosting was too sweet for us. Next time I'll try a sweetened lemon butter with zest in it instead of frosting; or a lemon-flavored cream cheese frosting. We can use splenda since sugar isn't the main ingredient.
All Recipes Cranberry Scones By Anne DeCosta has a great butter recipe that should adapt to lemon zest and splenda.
Even though we can't eat the sugar, as is, Angelstar's Amazing Lemon Scones recipe is 5 star. This would be lovely for Christmas breakfast or for a ladies tea. Then by all means make all the frosting and serve the extra "on the side."
* Percent Daily Values are based on a 2,000 calorie diet.
Amazing Lemon Scones
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 185
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