Midwest Lemon Scones

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

Scones are one of those recipes that every home cook should have at the ready, especially if you don’t have time to run to the grocery store for a quick and easy sweet treat.

It requires few ingredients, but the results are a rich, lemony dessert that can be served not just for morning repasts, but any time of the day.

Scones: A Timeless Recipe

What I’ve found fascinating when researching this recipe, is that it has a timelessness to assuaging one’s sweet tooth. Sources say that traditionally scones have been attributed to come from either England, Ireland and/or Scotland. In fact, the earliest written reference to this sweet pastry was by Scottish Poet, Gavin Douglas in 1513, although it was probably made well before this time.

For me, 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. I was amazed at how delicate the scone was but the taste was amazing.

That is what prompted me to make and then share this recipe with you.

The Shape of Scones

Depending upon where Lemon Scones are made, you might find them either triangular or circular in shape.

This is achieved by either cutting the dough with a knife or by using a round cutter, which gives them a more uniform shape.

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

Cooking Tip: In truth, as long as you leave space for the dough to rise, you can make your scones whatever shape you like. The secret really is in the making of the dough.

How to Make Midwest Lemon Scones Recipe

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 Recipe 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.