This lemon buttermilk scones recipe is a foolproof scone recipe that is quick and easy to whip up.
These lemon buttermilk scones always turn out soft, fluffy and delicious! Plus they are my go-to breakfast item for the kids on the weekends when I have a little extra time.
Scones with buttermilk typically have a fluffier texture than scones without buttermilk. This is because buttermilk helps to tenderize the gluten in baked goods.
You should not bother much if you do not have buttermilk at home…. I never do. You can make your own buttermilk but mixing your milk with an acid such ad lemon juice or vinegar.
For one cup of buttermilk, add a tablespoon of lemon juice or vinegar in a “1 cup” measuring cup then fill the rest of the cup with milk. Let it sit for at least 5 – 10 minutes before using.
If your family is anything like mine, the kids are pretty blunt with their feedback – especially when it comes to testing out recipes. Thankfully they gave this lemon buttermilk scones recipe an A+++.
My family usually enjoys these buttermilk lemon scones with lemon curd, clotted cream, jam or just butter! How do you enjoy your scones? I think I personally have a weak spot for lemon scones with lemon curd plus some clotted cream.
How to Make Lemon Buttermilk Scones
Here are the detailed steps of how to make amazing scones using this lemon buttermilk scones recipe. There is also a video at the end of this blog post that provides step-by-step instructions. If you would like to know how I make lemon curd or clotted cream make sure to check out my other recipe posts.
preheat oven to 425F
1 Add Lemon zest, fresh lemon juice and heavy cream to and bowl. Mix and set aside (this will become your homemade buttermilk)
2 Combine the all purpose flour, baking powder, salt and sugar in a large bowl. Whisk together until well combined
3 Add very cold butter to the flour
4 Smush the butter between your fingers until the flour looks like coarse sand. Make sure you keep the mixture cold
5 Whisk an egg into the heavy cream mix (that you made in step 1)
6 Pour the wet ingredients into the dry ingredients
7 Mix with a fork until it looks scraggly.
8 Then turn onto a surface and flatten with the palm of your hands
9 Fold the dough onto itself
10 Continue to flatten and fold the dough until it comes together (do not knead)
11 Roll out the dough with a rolling pin, then cut out shapes with a cookie cutter
12 Place all the scone cutouts on a parchment paper lined baking sheet and chill in the fridge for 15-30 minutes
13 After chilling the scones, brush the tops of the scones with milk. Then bake in the preheated oven for approximately 12 minutes. th escones areready when they are golden brown on top and no longersound dense when you tap the bottom of the cone
14 Serve and enjoy the lemon buttermilk scones
Frequently Asked Questions
Can You Freeze Scones?
Absolutely! This lemon scones recipe is perfect for freezing!
The best way to freeze scones is to freeze them individually before baking. Place each of your unbaked scones on a flat baking tray and freeze for 30 minutes or until firm. Then bring them out of the freezer and place them immediately into a freezer-safe container to be frozen. They freeze well for at least 3 months
How Do You Bake Frozen Scones?
If you froze your scones prior to baking, then you want to make sure that you bake the scones in a frozen state. You do not need to thaw the scones before baking. First preheat the oven per the baking instructions, then place the frozen scones in the oven to bake. Let them bake for an extra 2-3 minutes or until done.
What to Eat with Scones
Scones can be enjoyed in so many ways. They can be eaten with jam, lemon curd, butter, clotted cream, cream cheese, or any other topping. There is no wrong way to enjoy a scone
So, even though this is a foolproof scone recipe, there a few things to keep in mind while you make the scones. The steps below will ensure you make the perfect scones every time:
- Ensure your ingredients – especially your butter – are very cold before you cut it into the flour. (I typically ensure my butter, eggs and, heavy cream are very cold). If your dough is too warm before you bake it, it will not rise very well, and you’ll be left with a hot mess!
- Do not knead or overwork the dough. You just want to fold the dough until it comes together. Overworking the dough will create dense scones instead of fluffy scones.
- Ensure your oven has been preheated to the recommended temperature before you place your scones in the oven to bake
- Brushing the top of the scones with milk prior to baking helps the scones brown beautifully
- I used my hands to cut the butter into the dry mixture. However, consider using a pastry blender if your hands get warm easily.
- One last tip, if you want the absolute fluffiest scones you should consider either using a 50/50 mix of pastry flour and all-purpose flour, or use 100% pastry flour.
The Kitch has an article that covers 5 mistakes to avoid when baking scones. It is a very interesting read – you should check it out!
So in conclusion, if you need a foolproof scone recipe that is quick, easy to make, and bursting with lemony flavor, this is it!
Amazing Lemon Scones Recipe
Ingredients
- 250 g all purpose flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 57 g unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp lemon extract
- 1 large egg
- Zest of 1 lemon
Instructions
- Preheat oven to 425F degrees
- In a bowl, mix together the lemon zest, heavy cream and, juice from half a lemon. Set aside
- In a separate bowl, add the flour, baking powder, sugar, salt and stir until well combined
- Add the cold butter cubes to the flour mix, and press the butter into the flour until it looks like coarse sand. (Make sure the butter stays cold and does not melt). Set aside
- Add the egg and lemon extract to the heavy cream mixture, and mix until well combined.
- Combine the wet and dry ingredients until just combined. Do not over mix
- Pour the mix unto a floured surface, then press the mix together
- Next fold the dough onto itself, then press down again. You want to do this 2-3 more times until the dough comes together (Note: you do not want to knead the dough)
- Roll out the dough evenly to your desired thickness. I ususlly like it about an inch thick
- Cut out the scones using a cookie cutter
- Place the scones on a parchment lined baking sheet and chill in the fridge for 15-30mins
- Bring them out of the fridge, and brush the tops lightly with some milk
- Bake in the oven for approximately 12 minutes
Video
Notes
- It is important to chill the dough, so you can maximize the lift when the scones bake
