Quick & Easy Lemon Buttermilk Scones

Why You’ll Love This Recipe

• Light and fluffy – These scones are incredibly soft on the inside, with a crisp, golden crust.
• Fresh lemon flavor – The tangy lemon zest and juice add a refreshing citrus kick.
• Quick and easy – Simple ingredients and a quick preparation make these scones perfect for any occasion.
• Perfect texture – The buttermilk keeps the scones moist while the cold butter creates the signature flaky texture.
• Versatile – You can enjoy these scones plain, with clotted cream, jam, or fresh fruit, depending on your mood.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, cold and cubed
• 1 tablespoon lemon zest (from 1 lemon)
• ¼ cup fresh lemon juice
• ½ cup buttermilk
• 1 teaspoon vanilla extract (optional)
• 1 egg (for egg wash, optional)

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Mix dry ingredients – In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. Cut in the butter – Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
4. Add lemon – Stir in the lemon zest, ensuring it’s evenly distributed throughout the dough.
5. Combine wet ingredients – In a separate bowl, combine the buttermilk, lemon juice, and vanilla extract (if using).
6. Form the dough – Make a well in the center of the dry mixture and pour in the wet ingredients. Stir gently with a spoon until just combined. Be careful not to overmix the dough.
7. Shape the scones – Turn the dough out onto a lightly floured surface. Pat the dough into a circle about 1-inch thick. Using a sharp knife or pizza cutter, cut the dough into 8 wedges (like a pizza).
8. Prepare for baking – Place the scones on the prepared baking sheet, spacing them about 1 inch apart. For a golden crust, brush the tops of the scones with a beaten egg wash (optional).
9. Bake the scones – Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
10. Cool and serve – Allow the scones to cool slightly on a wire rack before serving. Enjoy warm or at room temperature.

Servings and Timing

• Servings: Makes 8 scones
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 25 minutes

Variations

• Blueberry Lemon Scones – Add ½ cup of fresh blueberries to the dough for a fruity twist.
• Glazed Lemon Scones – After baking, drizzle the scones with a simple glaze made of powdered sugar and lemon juice for added sweetness.
• Herb-Infused – Add 1 tablespoon of finely chopped fresh thyme or rosemary for a savory twist.
• Coconut Lemon Scones – Stir in ½ cup of shredded coconut to the dough for extra texture and flavor.
• Almond Lemon Scones – Add ¼ cup of sliced almonds to the dough for a nutty crunch.

Storage/Reheating

• Room Temperature: Store the scones in an airtight container for up to 2 days.
• Refrigerator: Keep refrigerated for up to 4 days. Warm in the oven before serving.
• Freezer: Wrap individual scones in plastic wrap and store in a freezer-safe bag for up to 3 months. To reheat, bake directly from frozen at 350°F for 8-10 minutes.
• Reheating: Warm scones in a 350°F oven for 5-7 minutes to bring back their fresh, flaky texture.

FAQs

Can I use milk instead of buttermilk?

If you don’t have buttermilk, you can substitute it with regular milk, but the scones might not be as tender. For a similar effect, add 1 tablespoon of lemon juice or vinegar to the milk and let it sit for a few minutes before using.

Can I make the dough ahead of time?

Yes! You can prepare the dough, shape it into wedges, and refrigerate it for up to 1 hour before baking. You can also freeze the unbaked scones for later use.

Why are my scones too dry?

Overmixing the dough can cause the scones to become dry. Mix the dough gently and only until combined to ensure a tender texture.

Can I use a food processor to make the dough?

Yes! You can pulse the dry ingredients and butter in the food processor until the mixture resembles coarse crumbs, then add the wet ingredients and pulse until combined.

Can I use margarine instead of butter?

While butter gives the best flavor and texture, margarine can be used as a substitute if necessary. Keep in mind that the taste and texture may differ slightly.

How do I know when the scones are done?

The scones should be golden brown on top. Insert a toothpick into the center, and if it comes out clean, the scones are ready to be taken out of the oven.

Can I double this recipe?

Yes! You can easily double the ingredients to make a larger batch. Just be sure to adjust the baking time if needed and watch for any differences in texture.

Can I make the scones sweeter?

If you prefer sweeter scones, you can increase the sugar in the dough to ½ cup or add a drizzle of glaze on top after baking.

Can I make these scones gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but make sure it includes xanthan gum for structure.

How can I make my scones more tender?

Make sure your butter is cold, and avoid overworking the dough. This helps create the flaky, tender texture characteristic of great scones.

Conclusion

These Quick & Easy Lemon Buttermilk Scones are the perfect treat to brighten up your day with their soft, flaky texture and refreshing citrus flavor. Whether you enjoy them on their own, with jam, or with a cup of tea, they’re sure to become a staple in your baking repertoire. Try them out today and experience the joy of freshly baked scones

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