Glazed Lemon Scones Recipe really saved my bacon not long ago when I forgot to buy dessert for Sunday brunch. Ever been there? That on-the-spot panic “what do I make now” thing? Yeah, me too. So instead, I quickly whipped these up and trust me, folks still ask for them every other get-together.

Glazed Lemon Scones Recipe

They’re a little zesty, super moist (I know, that word), and the glaze is honestly so easy it should be illegal. Honestly, people treat you like a baking genius for something so simple. Oh, by the way, if you love trying out new sweet treats, my friend swears by this Apple Crumble Cheesecake Recipe over here—definitely worth a peek.

Glazed Lemon Scones Recipe Ingredients

Okay, here’s the real kicker: the lemon glaze uses stuff you probably already have hanging around your kitchen. You’ll need just three things. Yep, three. Simple.

Powdered sugar: You need about a cup, sifted if you can (I skip sifting if I’m feeling lazy, no one complains).
Fresh lemon juice: Seriously, squeeze an actual lemon. That bottle stuff is a last resort for emergencies.
Lemon zest: Just a pinch. It makes the flavor pop and folks rave about how “fresh” the scones taste.

I sometimes sprinkle in a splash of milk, but it’s optional. If your glaze seems a little too thick, just add a tiny bit at a time. The biggest downside is how tempting it is to eat it straight out of the bowl. Yeah, I’ve done it.

Glazed Lemon Scones Recipe

How to Make Lemon Glaze

Honestly, making the lemon glaze is the easiest part of the whole scone situation. All you have to do is dump your powdered sugar in a medium bowl. Pour in the fresh lemon juice (I start with half the amount and add more if it’s too sticky)—it’ll look thick, almost like the weird frosting on cinnamon rolls. You know what I mean.

Whisk it all together for a good minute or two. The magic? Add that zest at the very end. Do a taste test (use a spoon, not your finger… or, well, use your finger if no one’s watching). If you want it runnier, add a drop or two of water. If you’re after that glorious, bakery-style drizzle, just leave it a little thicker. This whole thing takes maybe three minutes, max. The hardest part is not licking the spoon.

A friend of mine said “Your lemon glaze is legendary! Could eat it off anything.” Best review ever, right?

Glazed Lemon Scones Recipe

How to Use Lemon Glaze

Lemon glaze isn’t just for scones—oh, not even close. Yes, slather it all over your warm scones but let them cool just a little first or the glaze just slides right off. (Yeah, I learned that the sticky way.)

Brush it on muffins, pound cake, or even those little glazed maple shortbread cookies which are another favorite around here. And pancakes! Don’t even get me started. The best move is to sprinkle extra zest on top once the glaze sets. It makes them look five-star restaurant fancy (even if you’re still in pajamas).

My kids dip their cookies right into the leftover glaze, so pretty much everything in my house has a lemony shine on it for a week.

Glazed Lemon Scones Recipe

Storage and Freezing Tips

Scones with a glaze don’t stay perfect forever, but you can make them ahead—hooray for that. I always let the lemon glaze harden up before boxing them up. Scones live their best life for about two days at room temp if you pop them into a sealed container. I use a cookie tin. Something about it just works better, no idea why.

Wanna keep them longer? Glazed scones freeze great. I just line them up in a freezer bag, squeeze out the air, and chuck them in the freezer. If you’re not as lazy as me, you can even wrap them in parchment (it keeps the glaze intact). They reheat in the microwave or oven, just don’t go crazy or they dry out. Oh, and don’t freeze the glaze plain; it gets weird and runny.

Glazed Lemon Scones Recipe

More Lemon Recipes

So, if you’re the type who can’t get enough lemon, you’ve got choices. I have a neighbor who pops lemon zest into everything, even plain yogurt (not sure about that). Anyway, if you like savory stuff too, this lemon butter garlic shrimp pasta is, no joke, a regular request at my table.

For breakfast, try adding a little lemon zest to your waffles or pancakes. Even French toast gets brighter with a tiny bit. Lemon bars? Yes, please. It just lifts flavors and makes you look like a pro when you’re really just winging it.

You can also get inspired by other glazes or check out classics like pound cake and lemon loaf—both taste amazing with extra drizzle.

Craving more ideas or want to tweak your glaze a bit? There are loads of tricks and variations out there. The Easy Lemon Glaze Recipe from Love and Lemons has more tips if you ever wanna up your game.

And honestly, don’t forget to check your pantry, because if you’ve got a lemon and a bag of powdered sugar, you’re halfway to hero status in any kitchen. Go for it!

Glazed Lemon Scones Recipe

Glazed Lemon Scones

Author: foodgam
Total Time: 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Deliciously moist scones topped with a zesty lemon glaze, perfect for brunch and gatherings.

Ingredients

Scale

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 large egg
1 tablespoon fresh lemon juice
1 tablespoon lemon zest

For the Lemon Glaze:
1 cup powdered sugar, sifted
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
Optional: a splash of milk

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Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter and mix until the mixture resembles coarse crumbs.
In a separate bowl, combine the cream, egg, lemon juice, and lemon zest.
Pour the wet ingredients into the dry and mix until just combined.
Turn the dough onto a floured surface, gently kneading it a few times before patting it into a circle about 1 inch thick.
Cut the dough into wedges and place on the prepared baking sheet.
Bake for 15-20 minutes until lightly golden.
While the scones are baking, make the lemon glaze by whisking together the powdered sugar, lemon juice, and zest until smooth.
Once scones are slightly cooled, drizzle the lemon glaze over them.

Notes

Serve warm and store airtight for up to two days. You can freeze the scones for later use.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 250
Sugar: 10g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg