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Scone can be hard to make: they can be dry or tasteless. But these Lemon Scones have a secret ingredients which will blow your mind. This ingredient adds both flavor AND keeps the scones pillowy soft.
Super Soft Lemon Scones
If you’re tired of scone recipes that turn out dry and flavorless then you need to try this recipe. These scones are FLUFFY and SOFT and have a TON of lemon flavor! So, you ask, what is the secret to this scone recipe? The lemon flavor in the scone comes from instant pudding mix.
I love adding the pudding mix because it keeps them soft. I’ve had some scones that are so dry they could be used as sandpaper, but I like a cakey soft scone, and this recipe produces that. They also stay soft for days because of the pudding mix.
Ingredients in Lemon Scones
- Unsalted butter: I recommend unsalted butter – it needs to be cold. Cold butter creates chunks in the dough which, when baked, creates that soft flakiness you want in a biscuit or scone.
- Instant lemon pudding mix: Makes the scones soft and tasty.
- Heavy cream or whipping cream: Essential for keeping them soft – the fat content of heavy cream keeps the moisture in the scones.
- Zest from one large lemon: Lemon zest adds some natural lemon flavor.
How to make Lemon Scones
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk flour, sugar, baking powder, and salt. Add diced cold butter and cut in with a pastry cutter until the butter is worked in and the mixture is crumbly. Stir in the pudding mix.
- Place the creamer, egg, vanilla, and extract in a measuring cup. Whisk to combine. Create a well in the center of the dry ingredients and add the wet. Stir with a fork until just combined (there may still be some dry ingredients in the bottom of the bowl).
- Turn out the dough onto a cutting board. Knead the dough a few times until the mixture comes together and is smooth. Cut the dough in half. Form each half of the dough into a disk that’s about 1-2” thick. Slice each into 8 wedges, for a total of 16 mini scones.
- Place scones on prepared cookie sheet, 1-2” apart. Bake for 8-11 minutes, or until the bottoms are just golden brown. Cool completely before glazing.
- To make the glaze: whisk all ingredients in a small bowl. Drizzle over scones. Let set for a few minutes before serving or stacking.
Expert Tips
- Start with a fork then use your hands to bring the dough together. Don’t knead it like bread, be gentle.
- If you want to add something extra, fold in fresh blueberries or white chocolate chips. 1 cup for each.
- Let the scones sit for a few minutes after pouring the glaze on.
FAQs
Using heavy cream keeps the scones soft.
If you want the scones smaller, after you knead the dough, divide it in half and form each half into a disc. Cut them into mini wedges and then bake them.
You can! Make sure they are sealed in a bag or container. Freeze for up to 3 months.
Mini Lemon Scones Recipe
Ingredients
- 2 cups (248g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons (84g) cold unsalted butter diced
- 1 box 3.4 ounces instant lemon pudding mix
- ½ cup (118ml) heavy cream or whipping cream
- 1 large egg
- 1 teaspoon vanilla extract
- Zest from one large lemon
For the glaze:
- ½ cup (57g) powdered sugar
- Pinch salt
- 1-2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk flour, sugar, baking powder, and salt. Add diced cold butter and cut in with a pastry cutter until the butter is worked in and the mixture is crumbly. Stir in the pudding mix.
- Place the creamer, egg, vanilla, and extract in a measuring cup. Whisk to combine. Create a well in the center of the dry ingredients and add the wet. Stir with a fork until just combined (there may still be some dry ingredients in the bottom of the bowl).
- Turn out the dough onto a cutting board. Knead the dough a few times until the mixture comes together and is smooth. Cut the dough in half. Form each half of the dough into a disk that’s about 1-2” thick. Slice each into 8 wedges, for a total of 16 mini scones.
- Place scones on prepared cookie sheet, 1-2” apart. Bake for 8-11 minutes, or until the bottoms are just golden brown. Cool completely before glazing.
- To make the glaze: whisk all ingredients in a small bowl. Drizzle over scones. Let set for a few minutes before serving or stacking.
Im preparing for an Open House on Dec.3. Would the lemon minis freeze well? (if I made them ahead of time)
I gave these a try back in January for my daughter’s baby shower. They were fantastic and so easy to make! Everyone raved about them! I am under orders to make these every time I visit my daughter. I’ve been here two weeks and I’ve made three batches!
I read somewhere to freeze the butter and then grate it – what a time saver, and so easy to cut in!
Just made these and oh my gosh, how wonderful and easy, I actually made them for one of my doctor’s that lemon is his very favorite, so of course I and my lemon loving husband had to test one. My husband told me I needed to make a batch for us so this morning I am back at it making our own. Thanks for the tips of the two secret ingreients, never would have thought of using for scones, but sure did improve the taste and texture. Thanks again
PERFECT!Ggiod luck
Thank you for the replay to the ?? re the lemon extract!!!
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