lemon scone recipe
The Best lemon scone recipe
What I love most about these scones is how they balance sweet and tart so well. The lemon adds a zing that’s bright and refreshing, while the buttery texture makes them feel indulgent without being too heavy. They’re great for meal prep too—you can bake a batch ahead and store them in an airtight container, and they’ll stay fresh for days. Plus, they’re naturally gluten-free if you skip the flour, though I usually keep them whole wheat for extra fiber and a heartier bite. My family doesn’t mind the extra nutrients, and honestly? Neither do I. They’re a no-fuss way to make something feel extra special, whether it’s a weekend brunch or just a simple way to enjoy a little sweetness every day.
Classic Lemon Scones with Tomato Garlic Sauce
Bright, tangy lemon scones paired with a simple tomato and garlic sauce make a refreshing breakfast or brunch dish. These flaky, buttery bites are perfect for any occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup cold unsalted butter
- ½ cup granulated sugar
- 2 large eggs
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. In a large bowl, whisk together flour, baking powder, and salt. -
2
Cut cold butter into small pieces and work it into the flour mixture until pea-sized crumbs form. -
3
Mix in sugar, eggs, lemon juice, and zest until a dough forms. Turn onto a floured surface and gently knead for 1 minute. -
4
Roll the dough to ¼-inch thickness and cut into 6 wedges. Place on a baking sheet lined with parchment paper. -
5
Bake for 18–20 minutes until golden brown. Let cool before serving. -
6
In a small saucepan, heat olive oil over medium heat. Sauté garlic for 30 seconds, then add tomatoes. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper.
🔧Equipment
- Mixing bowls
- Rolling pin
- Cutting board
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Lemon Scones with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Lemon Scones with Tomato Garlic Sauce
How do I adjust the recipe for dietary restrictions like gluten-free or egg-free?
For gluten-free, swap the all-purpose flour for a certified gluten-free blend and reduce the liquid slightly by one tablespoon to prevent a gummy texture. If avoiding eggs, replace the two eggs with one flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or a store-bought egg substitute. Both adjustments keep the scones tender but may require slightly more baking time.
Can I use a different type of flour, like whole wheat?
Yes, you can substitute whole wheat flour for a portion of the all-purpose flour, but expect a denser texture. Try replacing half the flour with whole wheat and adjust the liquid by adding one extra tablespoon to maintain moisture. The flavor will be richer, but the scones won’t rise as high.
Why did my scones turn out flat instead of fluffy?
Flat scones often happen when the flour absorbs too much liquid or the dough isn’t rested. Preheat your oven to the correct temperature and ensure your flour is sifted. Let the dough rest for at least 30 minutes before shaping—this helps the gluten relax and improves lift. Also, avoid pressing down too hard when shaping; let the edges pull away naturally.
How can I store or reheat these lemon scones?
Store leftover scones in an airtight container at room temperature for up to three days or freeze them for up to one month. To reheat, place a single scone on a baking sheet and warm in a preheated 350°F oven for 5–7 minutes until warm. For a crispier texture, brush with a little milk before reheating.
