Midwest Lemon Scones

Breakfast becomes a special event when you bake up these delicious sweet-tart Midwest Lemon Scones for your family.

How to Make Midwest Lemon Scones Recipe

My first taste of lemon scones occurred when my family and I participated in Afternoon Tea at the Biltmore Inn in Asheville, North Carolina, many years ago.

There, we were treated to some of the best pastries, finger sandwiches and sweets, I could have ever imagined. (The tea was amazing, too!)

What I didn’t realize is the deep history of scones. Sources say that traditionally scones have been attributed to come from either England, Ireland and/or Scotland. The only reference to this sweet pastry was by Scottish Poet, Gavin Douglas in 1513.

Regardless, scones are usually triangular in shape and baked in a griddle or on a sheet pan. But many home cooks and chefs like to make each scone uniform by using a round cutter.

For me, I like the rustic look of scones and I’ve made it this way since the beginning.

This is a two-bowl recipe: one bowl for the scones, one for the glaze. Other than that, you’ll need a baking sheet and you’re good to go.

I like to knead my scone dough with one hand in the bowl with all of the ingredients already added. I don’t have to fiddle with flouring a countertop, nor do I have to worry that I’ve kneaded in too much flour into the dough.

I’ve made this recipe at various times throughout the year, and haven’t noticed much difference in the dough’s consistency–which is a plus, because then you can be assured of a consistent product, time after time.

You’ll notice that I flattened out my scone dough right on a non-stick sprayed baking sheet. Now, if you want to get fancy, you can use a round cookie cutter for more uniform scones. I, on the other hand, love the idea of rustic slices.

Just score the dough.

Do this as you would a pie.

Either way, be sure to leave a bit of space between the scones. I use a spatula to pull the wedges out slightly away from each other.

Note: If you have any leftovers, you can store the scones on the countertop covered with a bowl over the plated scones or with plastic wrap. 

Then, it’s just a matter of popping the scones in a preheated 375 degree oven (middle rack) for about 18-20 minutes or until the scones start to turn light golden brown.

Remove them immediately from the oven and glaze them with a sweetened lemon drizzle.

I like to do this twice–once when the scones come right out of the oven and then when they are slightly cooled.

Allow the scones to steep a bit in the sweet lemon glaze and then serve immediately.

As you can see, it’s an elegant but tasty treat for breakfast, brunch or anytime.

Lemon Scone Variations

This recipe uses lemon zest, along with a lemon glaze, but you can change up this recipe by adding raisins, dried currants, nuts, fresh berries and even fruit fillings.

That being said, you might also want to try one of my new “faves” based off this recipe: Glazed Lavender Lemon Scones.

Regardless, this recipe lends itself to your imagination, but I do love the simplicity and taste of lemon. It’s perfect anytime of the year. Enjoy!

For more delicious breakfast sweets, check out Wisconsin Homemaker’s Recipe Section.

Print Recipe

5 from 1 vote

Midwest Lemon Scones

Breakfast becomes a special event when you bake up these delicious sweet-tart Midwest Lemon Scones for your family.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Desserts

Cuisine: American

Keyword: 30-minutes-or-less, breakfast in bed, brunch, lemon, lemons, scones

Servings: 8 servings

Calories: 374kcal

Author: Deborah L Melian

Ingredients

For the Scones

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/3 cup granulated sugar
• 1/4 tsp salt iodized
• 3 tbsp cold butter unsalted, grated
• 1 cup heavy whipping cream minus 1 tbsp –set aside for glaze
• 1 egg yolk
• 1/2 tsp vanilla extract
• 1 tbsp lemon zest
• 1/2 tsp lemon extract
• 1 tsp fresh squeezed lemon juice

For the Glaze

• 1 cup powdered sugar
• 3 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tbsp melted butter
• 1 tbsp heavy whipping cream
• 1/2 tsp lemon extract

Instructions

For the Scones

• In a large bowl, add all of the ingredients as they are listed. Mix well with a spoon, or more preferred, your hands.
• Spray a baking sheet with non-stick spray.
• Knead the scone dough in the bowl. No need to do this on the counter. Do so, only until ingredients are mixed well. Don’t over knead, otherwise the scones will come out tough.
• Spread out the scone dough on the baking sheet to about a 1/4 inch high.
• Score the dough into wedges. Using a spatula, pull the wedges out slightly away from one another.
• Place in a preheated 375 degree oven for about 18 minutes or until scones are lightly golden brown.
• Remove from oven.

For the Glaze

• In a small bowl, add all of the ingredients and mix well. Lightly glaze the scones as soon as they come out of the oven.
• Then, when cooled for about 15 minutes, finish glazing the scones and let the scones steep in the sweet glaze.
• Serve immediately. Enjoy!

Notes

Note: Leftovers can be left on countertop. Cover tightly with plastic wrap or with an inverted bowl over the plated scones.

Nutrition

Serving: 1serving | Calories: 374kcal | Carbohydrates: 48g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 137mg | Potassium: 61mg | Fiber: 1g | Sugar: 23g | Vitamin A: 675IU | Vitamin C: 4.5mg | Calcium: 28mg | Iron: 1.5mg