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    Home » Recipes » Breakfast and Brunch

    Quick & Easy Lemon Buttermilk Scones

    by Jolina | Published: April 10, 2017 | Last Updated: March 1, 2022 | 92 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    Lemon Buttermilk Scones

    These lemon buttermilk scones are light, flaky, delicious and ready in 15 minutes! You don’t even need an electric mixer.

    Lemon Buttermilk Scones

    I’m a huge fan of scones.

    My recipe for Classic Buttermilk Scones was one of the very first recipes I shared here and it’s become one of the most popular. And for good reason – it’s so easy to make, it’s absolutely delightful and it’s ready in no time at all.

    One day though, as is usual in the TUB household, I had extra lemons lying around.

    So I experimented with my time-tested recipe and made a lemon version. And it turned out quite lovely too!

    Change #1: lemon sugar

    I didn’t change the recipe drastically (why fix what’s not broken, right?).  I just added lemon sugar by rubbing lemon zest and sugar together using my fingertips until our whole house smelled like lemon heaven.

    Try it even if you don’t really need lemon sugar (though I’m sure we’ll find a use for it). It’s amazing.

    Change #2: lemon glaze

    Lemon Buttermilk Scones

    Then I added a lemon glaze to make it even more lemony. I like my lemon buttermilk scones plain but if you’re looking for a touch of lemony sweetness, the glaze is for you.

    Change #3: frozen grated butter

    Instead of using cold and cubed butter, I froze my butter, grated it, then put it back in the freezer while I prepped everything else. It was a tip I saw on The Kitchn.

    It’s genius (albeit a bit of work)! It results to flakier scones and it’s how I make even my classic scones now.

    Change #4: rounds instead of triangles

    Lemon Buttermilk Scones

    I bought this cookie cutter from the baking supplies store which I have not used ever and for which Red constantly gives me the side-eye for (what can I say, it was cute and less than $5!). So I finally used it and made round scones.

    You can shape your scones any which way you like, no side-eyes from me. Just keep them all the same shape so they bake evenly.

    Result: lemon buttermilk scones nirvana

    All these little changes resulted to a scone as lovely as the original.

    It’s not overtly lemony and like my original scones recipe, not excessively sweet.

    I love it freshly baked, slathered with butter (or clotted cream if I can get my hands on a jar), perfect for brunch.

    Great for Easter!

    Speaking of brunch. If Easter brunch is your thing, these lemon buttermilk scones would be perfect. Make them just before guests arrive.

    Or you can make them the night before – just freeze in Ziploc bags, then reheat when you’re ready to serve. They won’t be as flaky but they will still be delicious.

    Lemon Buttermilk Scones

    Quick & Easy Lemon Buttermilk Scones

    Author: Jolina
    Elevate your brunch game with these light and flaky lemon buttermilk scones! Enjoy them freshly baked, slathered with butter or clotted cream.
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Breakfast, Brunch
    Cuisine North American
    Servings 16 scones
    Calories 217 kcal

    Equipment

    • Silicone Pastry Mat
    • Baking Sheets
    • Bench Scraper

    Ingredients
     
     

    For the Scones:

    • 1 tablespoon lemon zest
    • ⅓ cup granulated sugar
    • 3 cups all-purpose flour
    • ½ teaspoon salt
    • 2 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ¾ cup unsalted butter frozen and grated (see notes)
    • 1 cup buttermilk

    For the Optional Lemon Glaze:

    • 1 cup confectioner's sugar sifted
    • 2 tablespoons lemon juice

    Instructions
     

    For the Scones:

    • Preheat oven to 400F. Lightly grease 2 baking sheets and set aside.
    • In a small bowl, using your fingertips, rub lemon zest and sugar together until fully combined and fragrant.
    • In a large bowl, combine flour, all of your lemon sugar, salt, baking powder and baking soda.
    • Add the grated butter and cut with a pastry cutter or a fork until the mixture looks coarse (you should still see pieces of butter/flour "balls" about the size of chickpeas).
    • Make a well in the middle and add buttermilk. Mix until just combined. Don't over mix.
    • Transfer the dough to a floured surface and lightly knead into a ¾ inch thick rectangle (see notes). Cut out using a 2 to 3-inch cookie cutter and place on your prepared baking pans. Space them out evenly, about 2 inches apart.
    • Bake for 12-15 minutes or until lightly browned. In the meantime, prepare your glaze.

    For the Optional Lemon Glaze:

    • Whisk confectioner's sugar and lemon juice until your mixture becomes pasty. Add more sugar or juice to achieve desired consistency.
    • Drizzle on warm scones and serve.

    Notes

    1. To make grating butter easier, put the butter in the freezer at least an hour before you plan to grate it. I use a cheese grater. Once you’ve grated all the butter, put it back in the freezer until ready to use. Of course, you can also opt to just use chilled and cubed butter.
    2. You also have the option to divide your dough into two ¾ inch thick, 6-diameter rounds. Cut each round into 8 wedges.

    Nutrition

    Calories: 217kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 25mgSodium: 125mgPotassium: 114mgFiber: 1gSugar: 12gVitamin A: 291IUVitamin C: 1mgCalcium: 51mgIron: 1mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    Happy baking!

    Did you make lemon buttermilk scones? I’d love to hear from you in the comments section below.

    Looking for more breakfast and brunch inspiration? Here are other breakfast and brunch ideas and bread and biscuit recipes. 

    We also recently did a fabulous round-up of the Ultimate List of Breakfast Ideas. Check it out!

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    Reader Interactions

    Comments

    1. Kim

      March 19, 2023 at 11:00 pm

      5 stars
      Just made these! Wonderful although grating butter about killed my arthritic hands. Must find an easier way

      Reply
      • Jolina

        March 20, 2023 at 8:36 am

        Hi Kim, glad you liked them. I know some readers use their food processor to grate the frozen butter. Hope that helps!

        Reply
    2. Beth

      November 09, 2022 at 8:00 pm

      5 stars
      Made these on a whim this morning, what an excellent recipe!! My whole family loved it, especially my 2-year-old son. The texture is lovely. Lofty and not dry at all. Good tip to integrate the sugar and lemon zest.

      Reply
      • Jolina

        November 11, 2022 at 10:07 am

        That’s fantastic Beth! Enjoy!

        Reply
    3. Pam

      August 17, 2022 at 9:10 pm

      Can I use gluten free flour with this recipe?

      Reply
      • Jolina

        August 18, 2022 at 2:09 pm

        Hi Pan, I haven’t personally tried but I think some blends allow you to substitute 1:1

        Reply
    4. Karen

      April 28, 2021 at 1:26 pm

      I made these scones and they turned out really well. Nice and high with a bit of a crunchy base. For me it was easier to grate refrigerated butter and then place in the freezer. One thing about scone dough, it should be in the fridge or the oven, not spending time at room temp more than absolutely necessary.
      I’ve also heard recently about a moister texture if buttermilk is replaced with 35% cream. I might try that next time or maybe a 50/50 mix.

      Reply
      • Jolina

        April 29, 2021 at 8:59 am

        Hi Karen, I’ve had cream scones and they’re delicious. Thanks for the tips!

        Reply
    5. Katie

      June 10, 2019 at 11:40 am

      I am excited to make these for my friends’s upcoming baby shower. About how many sconces does this recipe yield?? Thanks!

      Reply
      • Jolina

        June 10, 2019 at 4:23 pm

        Hi Katie! If you use a cookie cutter, it depends on how big your cookie cutter is but if you cut them into wedges, you should have 16 scones. Enjoy!

        Reply
    6. Casey

      May 15, 2019 at 5:09 pm

      5 stars
      I made these and they were a hit with the fam! Can’t believe how easy their to do. Will make again and again. Thanks for the recipe and all the tips.

      Reply
      • Jolina

        May 30, 2019 at 12:30 pm

        Awesome!! You’re welcome Casey! It’s one of my favourite things to bake too. I usually make a batch and store the extra in the freezer for scones anytime 🙂

        Reply
    7. Linda

      January 27, 2019 at 5:55 pm

      The best and easiest scones I’ve ever made. Grating the frozen butter is one of the secrets to light and flakey scones. Just the way I love them. I’ve made them at least 5 times now and always to rave reviews. Thank you!

      Reply
      • Jolina

        January 29, 2019 at 5:24 pm

        You’re most welcome Linda! So happy you like them 🙂 The grated butter is awesome right??

        Reply
        • Chethana

          September 25, 2022 at 8:00 pm

          Hi Jolina,
          Thank you for sharing this recipe. The scones were absolutely delicious. I too had to bake it for another 15 mins. I will definitely be making it again soon!

          Reply
          • Jolina

            September 27, 2022 at 9:56 am

            Glad you liked it Chethana!

            Reply
    8. Annie

      October 01, 2018 at 4:40 pm

      These are delicious!

      However, these are biscuits. Real scones are more dry, meant to hold up to a dollop of cream or jam with your tea. These are buttery and soft, just the way a tender biscuit should be. The lemon is perfect; personally, I’d wait to glaze until they’re cooled off, that way you retain that buttery, crunchy top.. Also, these need to bake for at least 20 minutes (at least here in southeastern PA) they looked anemic at the 12 minute mark.

      Reply
      • Jolina

        October 02, 2018 at 12:34 am

        Hi Annie! Thanks for the tips!

        Reply
    9. Alysia

      July 22, 2018 at 10:29 am

      O.m.g. these are amazing. My first time ever making scones! The grating the frozen butter is tenuous but so worth it.

      Reply
      • Jolina

        July 22, 2018 at 10:39 am

        Hi Alysia, so glad you liked it! The grating makes all the difference 🙂

        Reply
    10. Sharon

      April 08, 2018 at 9:54 am

      Delicious! Thank you for sharing this recipe. I halved it because there is just my husband & myself. Also, I left the butter in the freezer until I was ready to grate it into the flour mixture. And I made a traditional round, cut into triangles. Yummy!

      Reply
      • Jolina

        April 08, 2018 at 1:56 pm

        Hi Sharon! Thanks! The frozen butter is a game changer isn’t it? 🙂 Glad you guys liked it.

        Reply
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    Hi, I'm Jolina! And I'm definitely a late bloomer, a thoroughly unexpected baker.

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