Lemon Scones
Bright and tender lemon scones with candied lemon peel, perfect for breakfast, tea time, or brunch gatherings. Delightful citrus flavor and flaky texture appeal to all.
Ingredients
Instructions
- Toss the candied lemon peel with 2 tablespoons of flour to coat.
- Combine the remaining dry ingredients: 2 1/2 cups flour, salt, sugar, baking powder, and baking soda.
- Cut in the cold butter or margarine until the mixture resembles coarse crumbs.
- Add the candied lemon peel, slightly beaten egg, lemon yogurt, and lemon extract to the dry ingredients.
- Blend all ingredients together until just combined.
- Divide the dough into balls and flatten each into a 1/2 inch thick round.
- Place the scones on a baking sheet and sprinkle with sugar if desired.
- Bake at 350°F (175°C) until light brown, about 15 minutes.
Tips & Substitutions
When making Lemon Scones, ensure your butter is cold for flaky results. You can substitute the lemon yogurt with plain yogurt mixed with a bit of lemon juice for a similar flavor. If you prefer a sweeter scone, consider adding a bit more sugar or glazing them with a lemon glaze after baking. For a unique twist, try incorporating dried cranberries or blueberries.
Serving Suggestions
Serve these Lemon Scones warm with a dollop of clotted cream or lemon curd for a delightful treat. They pair beautifully with a cup of tea or coffee, making them perfect for brunch or afternoon tea. For a complete breakfast, consider offering them alongside fresh fruit or yogurt. Browse more vegetarian recipes for more delicious options.
Storage & Reheating
Store leftover scones in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can freeze them for up to a month. Reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore their freshness and warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Scones contains roughly 373 calories, with 3g protein, 24g carbohydrates, and 30g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 469mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh lemon zest instead of candied lemon peel?
Yes, you can use fresh lemon zest instead of candied lemon peel for a more intense lemon flavor. Just be aware that the texture will be different, and you'll lose some sweetness. Adjust the sugar in the recipe accordingly to maintain balance.
What can I use if I don't have lemon extract?
If you don't have lemon extract, you can substitute it with an equal amount of lemon juice. Keep in mind that using juice may slightly alter the dough's consistency, so you may need to adjust the flour to achieve the right texture.
How do I know when the scones are done baking?
The scones are done when they turn a light golden brown on top and have risen nicely. You can also insert a toothpick into the center; if it comes out clean or with a few moist crumbs, they're ready. Avoid overbaking to keep them tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).