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These homemade lemon scones with blackberry glaze are delicately flaky, fluffy, and soft, with a delicious combination of tart, citrusy lemon, and a sweet, rich flavor from the blackberries.
Scone recipes are some of my favorite things to make! And tender scones made with fruit (such as these strawberry scones) are so festive, and like strawberry muffins, are perfect for serving with tea or at a brunch.
This lemon scone recipe is simply bursting with lemon flavor! And with a total prep and baking time of only about 40 minutes, this is an easy scone recipe when you don’t have a lot of time.
Why You’ll Love Lemon Scones
- Enjoy for breakfast, brunch, or a sweet treat: Homemade scones are perfect for breakfast, brunch, or snacks, and are especially enjoyable paired with a warm drink like a London fog tea latte or a vanilla latte.
- Perfect spring treat: Lemon scones make for a beautiful and tasty spring treat. With the golden color from the lemon and the lavender-hued blackberry glaze, these are the perfect springy scones for Easter, spring tea parties, bridal showers, or any other springtime event.
- Delicious: These delicious and easy lemon scones are flaky yet tender, and have a lovely balance of tartness and sweetness.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Flour: I like to use organic unbleached all-purpose flour.
- Sugar: You’ll need both granulated and powdered sugar.
- Lemon zest: 1 teaspoon of fresh lemon zest (lemon skin) is used in this recipe.
- Lemon juice: You’ll need at least a whole lemon to make a few tablespoons of fresh lemon juice.
- Butter: This recipe calls for chilled butter.
- Blackberries: The blackberry glaze uses a couple of large blackberries, as well as more for topping.
Equipment
How to Make Lemon Scones
Here are the step-by-step instructions for making this lemon scones recipe:
Step 1: Preheat the oven to 375 degrees Fahrenheit.
Step 2: Line a baking sheet with parchment paper. Set aside.
Step 3: Add the flour, baking powder, sugar, and lemon zest to a large bowl and whisk to combine the flour mixture (Photo 1).
Step 4: Add the cold butter chunks to the mixing bowl and mix with your hands or a pastry blender (Photo 2), ensuring the butter is thoroughly worked into the dry ingredients and the entire mixture is moistened (Photo 3).
Step 5: Add the milk and lemon juice to the bowl and mix until fully combined and a soft dough is formed (Photo 4).
Step 6: Turn the scone dough onto a lightly floured surface (Photo 5), form it into a thick disk shape, and place it on the prepared lined baking sheet (Photo 6).
Step 7: Cut the dough disk carefully into 6 equal triangles using a sharp knife or pastry cutter (Photo 7).
Step 8: Bake the scones in the preheated oven for 25 minutes or until lightly golden brown (Photo 8).
Step 9: Allow the scones to rest on the baking sheet for 10 to 15 minutes before separating them.
Step 10: Add the powdered sugar, milk, and blackberries to a mixing bowl (Photo 9) and mix with a fork, smashing the blackberries as you mix (Photo 10).
Step 11: Separate the scones, place them on a wire rack, and spread the glaze evenly over the tops of the scones, allowing it to drip down the sides of each scone (Photo 11).
Step 12: Top the scones with extra blackberries, if desired (Photo 12).
How to Store
While scones taste best straight out of the oven, you can store any leftover scones in an airtight container for up to 2 days at room temperature, up to about a week in the fridge, and up to about 3 months in the freezer.
Make-Ahead Instructions
For making ahead, follow the recipe to the step where you cut the scones, and then put the unbaked scones in the freezer.
Place them in an airtight container and freeze them unbaked for up to 1 month. When you’re ready to bake, remove from the freezer and bake from frozen, adding a few extra minutes to the baking time.
More Breakfast & Brunch Recipes
- Strawberry Cream Cheese Danish
- Strawberry Donuts
- Homemade Bagel Recipe
- Cranberry Orange Muffins
- Strawberry Scones
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Lemon Scones With Blackberry Glaze
Ingredients
Ingredients for Scones
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup granulated sugar
- 1 teaspoon lemon zest
- ¾ cup butter, chilled and cubed
- 1 cup milk
- 3 tablespoons lemon juice
Ingredients for Glaze
- 1 ¼ cup powdered sugar
- 2 tablespoons milk
- 4-5 large blackberries, plus extra for topping
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Line a baking sheet with parchment paper. Set aside.
- Add the flour, baking powder, sugar, and lemon zest to a large bowl and whisk to combine the flour mixture.
- Add the cold butter chunks to the mixing bowl and mix with your hands or a pastry blender, ensuring the butter is thoroughly worked into the dry ingredients and the entire mixture is moistened.
- Add the milk and lemon juice to the bowl and mix until fully combined and a soft dough is formed.
- Turn the scone dough onto a lightly floured surface, form it into a thick disk shape, and place it on the prepared lined baking sheet.
- Cut the dough disk carefully into 6 equal triangles using a sharp knife (or pastry cutter).
- Bake the scones in the preheated oven for 25 minutes or until lightly golden brown.
- Allow the scones to rest on the baking sheet for 10 to 15 minutes before separating them.
- Add the powdered sugar, milk, and blackberries to a mixing bowl and mix with a fork, smashing the blackberries as you mix.
- Separate the scones, place them on a wire rack, and spread the glaze evenly over the tops of the scones, allowing it to drip down the sides of each scone.
- Top the scones with extra blackberries, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Make these delicious lemon scones plain or with the fresh blackberry glaze for a perfect spring or summer breakfast!