An easy recipe for Lemon Scones. Enjoy these light and tender citrus scones for brunch or dessert!
One of my favorite easy recipes that I’ve made countless times is cream scones. I eat healthfully most of the time, but I also can’t turn down a good breakfast pastry. Whenever I make scones, I try a different twist on my favorite recipe. Sometimes I’ll add orange zest and dried cranberries, and other times I’ll add some cinnamon and maple.
My favorite scones as of late, though, are these Lemon Scones with chia seeds. They’re kind of like a lemon poppy seed muffin, but in scone form and with chia seeds instead. I used the last of the Meyer lemons that my grandma shared with me from her tree in these scones. Regular lemons will work as well!
I added a glaze to these scones because it really helps to bring out the lemon flavor. I glazed my scones very lightly to keep the amount of sugar down- if you like a lot of glaze you’ll want to double the glaze ingredients. For us, just a small drizzle was enough.
Why you’ll love these lemon cream scones:
- They are incredibly soft and tender with just a touch of sweetness.
- Chia seeds add a nutrition boost to these lemon scones.
- They are incredibly easy to make, with less than 15 minutes of active time.
For the scones:
- 2 cups (I like to use half white whole wheat and half all-purpose)
- 1 tbsp. baking powder
- 3 tbsp. sugar
- ½ tsp. salt
- 2 tablespoons lemon zest
- 5 tbsp. cold unsalted butter, cut into small cubes
- ¼ cup chia seeds
- 1 cup heavy whipping cream, plus 1-2 tablespoons as needed
For the glaze*:
- 3 tablespoons powdered sugar
- zest of 1 small lemon
- ½ tablespoon lemon juice
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place flour, baking powder, sugar, and salt in the bowl of a food processor.** Pulse a few times to combine.
- Add the lemon zest and distribute the butter evenly over the dry ingredients. Process with twelve 1-second pulses to incorporate the butter. Transfer the dough to a large bowl. Stir in the chia seeds.
- Pour in the heavy cream and use a fork to mix until a dough begins to form. If needed to help the dough come together, add one or two tablespoons more cream.
- Use your hands to gather the dough into a rough mass and transfer it to a lightly floured work surface. Working quickly, use your hands to form dough into a 1 ½-inch thick disk, and cut the scones into 8 wedges. Place the scones on the prepared baking sheet. (At this point, you can wrap the baking sheet in plastic wrap and refrigerate for up to 2 hours before baking.)***
- Bake until the scone tops are lightly browned, 12 to 15 minutes. Cool completely before glazing.
- When scones are cool, whisk together the glaze ingredients and drizzle a little bit of glaze over each scone.
**Note: Alternatively, the dough can be made by hand using a pastry blender or your fingertips. Be sure to work quickly so the butter remains cold, and blend in the butter just until the mixture resembles coarse meal and the largest butter pieces are the size of small peas.
***Note: Scones can be frozen before or after baking. Freeze unbaked scones on a baking sheet and then transfer to a zip-top bag. Bake straight from the freezer, adding a few minutes to the baking time.