Lemon Scones

Have you at any point had the experience of gnawing into a delightful and awesome smelling new made scone just to think that its dry and brittle within?

Nothing is additionally frustrating, am I right?

I’m glad to advise you that that these scones won’t baffle you. These lemon scones have a brilliantly wet scrap and they STAY damp even days after the fact.

What’s the mystery? Greek yogurt. Like acrid cream, the smooth Greek yogurt does something amazing to secure all of dampness.

Lemon Scones

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Recipe by shugarysweetsCourse: SidesCuisine: AmericanDifficulty: Easy


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These lemon scones are soft, tender, incredibly tender and topped with a sweet lemon glaze.


  • 1 1/2 cup all-purpose flour

  • 1/2 cup granulated sugar

  • 1/4 tsp kosher salt

  • 2 tsp baking powder

  • 6 Tbsp unsalted butter, cubed, softened

  • 1 large egg

  • 6 oz vanilla flavored Greek yogurt

  • 1/4 cup lemon juice

  • 1 Tbsp lemon zest

  • 1 cup powdered sugar

  • 2 Tbsp milk

  • 1 Tbsp lemon zest


  • For the scones, combine flour, sugar, salt and baking powder in a large mixing bowl. Add in butter. Mix using the beater blade of an electric mixer until it resembles coarse crumbs (you can also use a pastry cutter, if you prefer).
  • Add in egg, yogurt, lemon juice, and lemon zest. Combine completely.
  • On a large baking sheet with parchment paper (or silpat), shape dough into a large rectangle (about 9inch x 7inch by 1/2 inch thick). Use your hands to pat dough, it will be sticky. Sprinkle with flour to make it workable.
  • Using a large knife or pizza cutter, slice dough in half then cut into halves again, (vertically), creating four rectangles. Slice dough horizontally once through center. You should now have 8 rectangles. Cut each rectangle in half to make 2 triangles. You will be left with a total of 16 triangles. Separate them on the baking sheet, using a little extra flour if needed to keep them from sticking!
  • Bake in a 350 degree oven for 35-40 minutes. Remove and cool completely before glazing.
  • For the glaze, whisk together the powdered sugar, milk, and lemon zest. Spoon glaze over each cooled scone, allow to set, about 15 minutes. Store in an airtight container for up to 4 days. ENJOY!


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