- Recipes
- Breakfast
- Desserts
By
Mary-Kate Sherer
-
17
85315
These buttermilk scones are the perfect accompaniment for a cup of tea, like Earl Grey.
4.8 from 6 reviews
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Lemon-Buttermilk Scones
Ingredients
- Scones:
- 2 cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1½ teaspoons kosher salt
- 1½ teaspoons lemon zest
- ½ teaspoon baking soda
- 6 tablespoons cold unsalted butter, cubed
- 1 cup whole buttermilk
- 1 large egg
- Drizzle:
- 1 cup confectioners’ sugar
- 2 tablespoons whole buttermilk
- ½ teaspoon lemon zest
- 1 teaspoon fresh lemon juice
Instructions
- Preheat oven to 425°. Spray a cast-iron wedge pan with baking spray with flour.
- For scones: In a large bowl, stir together flour, sugar, baking powder, salt, zest, and baking soda. Using a pastry blender or 2 forks, cut butter into flour mixture until crumbly. In a small bowl, whisk together buttermilk and egg until smooth. Add buttermilk mixture to flour mixture, stirring just until combined. (Dough will be wet.)
- Turn out dough onto a heavily floured surface. Fold dough in half until it becomes comes together, 5 to 6 times. Pat or roll dough into a 1½-inch-thick circle. Cut dough into 8 wedges. Place wedges in wells of prepared pan.
- Bake until golden brown, about 14 minutes.
- For drizzle: In a small bowl, whisk confectioners’ sugar, buttermilk, and lemon zest and juice. Drizzle over warm scones. Serve immediately.
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17 COMMENTS
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Try pre-heating cast iron on stove-top or oven before laying in dough. Than put into oven to bake. Treat it like a Dutch baby dish.
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where can I get that skillet
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Hi Susanne, you can find antique wedge pans at antique shops and yard sales across the South, but Lodge Manufacturing sells brand-new versions in their online store.
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Old time pottery is where I got mine
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Swap meet
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This recipe sounds awesome! Have you ever added blueberries to this? Would taste great with the lemon.
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We haven’t tried this recipe with blueberries, but that sure does sound delicious!
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would you have any suggestions on freezing these scones either before baking or after baking? Thanks!
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Hi Karen, yes! You would need to follow the recipe to assemble the dough and cut it into wedges. Then you would separate the wedges and freeze them individually. To bake, place the frozen scones on the pan and put straight into the preheated oven (at temperature mentioned in recipe). It will add an additional 5 to 10 minutes of bake time compared to the time listed in the recipe. We hope this helps!
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Are these scones more biscuit like in texture or cake like?
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Hi Ashley, these scones are actually right in the middle between the texture of a biscuit and a cake. There’s a definite fluffiness, but also a hint of that sturdy biscuit base and top.
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Made this recipe plus 1 cup of frozen Blueberries. Cut into 8 wedges and froze them for later baking. Yum!
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Can you use a regular cast iron skillet or would it be better to cut them and use a cookie sheet? I don’t have one of those skillets. THanks!
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Hi Gina, you can bake the wedges in a 10-inch cast iron skillet.
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These were delicious! I made them a few months ago when I had made some fresh blueberry curd and needed a scone to eat it with. These have the PERFECT texture; biscuit-like, but fluffier. I also love how they are not too sweet and the lemon zest comes through. They’re also pretty fail-safe. The first batch I made, I forgot to add the egg in, so I set it aside in the fridge and made a new batch. A few hours later, I decided to just work the egg in to the original batch, and baked it off. It turned out just as good! At any rate, this is my go-to scone recipe, especially when I have made some fruit curd. It’s a perfect pairing.
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Can I add more lemon juice to the batter itself?
Love lemon.Reply
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I just baked these and HEAVENS! They are delicious and delightful! This was so easy to follow and I used a cookie sheet for my scones and they came out just fine.
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