Dessert

Lemonade Scones with Lemon Glaze Recipe

Name: Lemonade Scones with Lemon Glaze Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 1/3 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; Zest of 1 lemon; 1.5 cups heavy cream; 1 cup powdered sugar; 4 teaspoons lemon juice; 2 teaspoons heavy cream or milk (plus more as needed); ⅛ teaspoon salt

ByJack Voss March 3, 2026March 3, 2026

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Introduction

These Lemonade Scones offer a bright, citrusy twist on a classic treat. With a tender crumb and a sweet lemon glaze, they’re perfect for breakfast or an afternoon snack. Simple to make and full of fresh lemon flavor, they’ll quickly become a favorite.

This image shows two soft, thick scones stacked on a white plate with a white marbled texture underneath. The bottom scone is whole, pale golden on the bottom edge with a crumbly and slightly rough texture on top. On top of it sits a second scone with a bite taken out, revealing a light, fluffy, and crumbly inside. Both scones are topped with a smooth, glossy white icing that drips down the sides, and there are small yellow zest pieces scattered on the icing. The focus is close up, showing the texture and layers clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Zest of 1 lemon
1.5 cups heavy cream
1 cup powdered sugar
4 teaspoons lemon juice
2 teaspoons heavy cream or milk (plus more as needed)
⅛ teaspoon salt

Instructions

Step 1: Preheat your oven to 425˚F (220˚C).
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt.
Step 3: Make a well in the center of the dry ingredients and pour in the heavy cream. Stir gently until the dough just comes together—it should hold without being too sticky.
Step 4: Lightly flour a clean surface and divide the dough in half. Shape each half into a disc about 1.5 to 2 inches tall. Cut each disc into six wedges, like slicing a pizza.
Step 5: Place the wedges on a large baking sheet, spacing them slightly apart. Bake for 12 to 14 minutes until the centers are set and the edges are golden brown.
Step 6: While the scones bake, prepare the glaze by mixing the powdered sugar, lemon juice, heavy cream, and salt. Adjust the cream amount until the glaze is smooth and spreadable.
Step 7: Allow the scones to cool for 5 minutes, then either spread the glaze over the tops with a spoon or dip the tops into the glaze. Optionally garnish with extra lemon zest.

Tips & Variations

For a zestier scone, add a teaspoon of lemon extract to the dough or glaze.
Use cold heavy cream straight from the fridge to help keep the dough tender.
For a dairy-free option, substitute heavy cream with full-fat coconut milk.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped in plastic wrap and foil for up to 1 month. Reheat frozen scones in a 350˚F oven for 10 minutes or until warm.

How to Serve

Two square-shaped scones stacked on top of each other on a white marbled surface, each with a crumbly texture and light golden-brown edges. The top scone shows a bite taken out of it, revealing a soft and moist inside with a pale beige color. Both scones are topped with a thick layer of glossy white icing that drips slightly down the sides, with small bits of yellow zest scattered on top. The background is softly blurred, keeping the focus on the scones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use buttermilk instead of heavy cream?

Yes, buttermilk can be used as a substitute, but it may make the dough slightly more tangy and tender. Adjust the amount to achieve a similar dough consistency.

How do I know when the scones are done baking?

The scones are ready when the edges turn golden brown and the centers feel set to the touch. A toothpick inserted into the center should come out clean.