Buttery Lemon Scones are citrusy and moist with a tender crumb. The scone dough is just the right balance of sweet and tart, and you’ll love the fresh lemon glaze!
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
In a large bowl, combine the sugar and lemon zest. Massage the mixture with your fingers to infuse the sugar with the lemon oils until the sugar color is light yellow. Stir in the flour, baking powder, salt, and baking soda. Using a pastry cutter or fork, cut in the cold butter until the pieces are no larger than the size of peas.
In a small bowl, whisk together ½ cup of buttermilk, the egg, and vanilla. Add the buttermilk mixture to the flour mixture, and stir together using a fork or spatula until a shaggy dough forms.
Turn out the dough onto a lightly floured surface and knead once or twice to bring the dough together. Press the dough into a 7½-inch round (about ¾-inch thick) disc.
Using a floured knife, cut the disc into 8 equal triangles and place them on the prepared baking sheet about 2 inches apart. Brush the top of each scone with the remaining 1 tablespoon of buttermilk.
Bake for 20 to 25 minutes or until puffed, and the tops are lightly golden, rotating the pan halfway through baking. Cool the scones on the pan on a wire rack for 20 minutes.
For the Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and salt until smooth. Drizzle glaze over warm scones before serving.
Notes
Glaze scones using a pastry bag, zip-top bag, or fork. For a thin line of glaze, use a pastry bag, zip-top bag with a corner cut off, or fork to drizzle the glaze over each scone for a bakery-fresh look.
Keep the butter cold. Cold butter is best for scones because it helps create flaky yet tender layers. After cubing the butter, return it to the refrigerator until you are ready to cut it into the flour mixture.
Don’t overwork the dough. Scone dough does not require much kneading to come together, and it is best to handle the dough as little as possible and gently press it together. Overworking the dough causes additional gluten to form and may also warm the butter too much, both of which will lead to a dense texture.
Refrigerate the dough if you aren’t immediately baking it. If your oven is still preheating or you are timing multiple components of your meal to be ready simultaneously, pop the tray of unbaked scones in the refrigerator instead of letting them sit at room temperature. Warm dough will overspread and not rise well.
To make ahead, freeze the dough. Place the cut scones on a baking sheet lined with wax paper or parchment paper just far apart enough so they aren’t touching. Freeze until solid, about 1 hour. Wrap tightly in plastic wrap or store in an airtight freezer container.