Sweet & Sour Lemon Scones

These lemon scones are light, buttery, and full of fresh citrus flavor. With a touch of almond and the option to add poppy seeds, they’re perfect for breakfast, brunch, or an afternoon treat.

A sprinkle of pearl sugar on top gives them a little crunch and makes them feel bakery-worthy. Easy to make and even better to share — this is a go-to recipe you’ll come back to again and again.

Sweet & Sour Lemon Scones

Ingredients:

3 cups all purpose flour

1 cup PLUS 1 tablespoon sugar

3 tablespoons poppy seeds (optional)

1 tablespoon baking powder

3-4 teaspoons grated lemon peel

1 teaspoon salt

10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces

1 large egg

3-4 tablespoons fresh lemon juice

2 teaspoons almond extract (optional)

1/3 cup (or more) whole milk, ½ & ½, or whipping cream

French or Swedish (smaller) pearl sugar to topping

Directions:

• Preheat oven to 375°F. Position rack in top third of oven.

• Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. (*** You may also use a good old-fashioned PASTRY CUTTER, if you don’t have a large enough food processor. 

• Whisk egg, lemon juice, and almond extract in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.

• Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet. Brush with milk and sprinkle with remaining 1 tablespoon sugar.

• Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight at room temperature.)

• You can make a simple lemon glaze for a little more sweet & sour!

Simple Lemon Glaze (optional)

Ingredients:

• 1 cup powdered sugar (also called confectioners’ sugar)

• 2–3 tablespoons fresh lemon juice

• ½ teaspoon lemon zest (optional, for extra zing)

Instructions:

1. In a small bowl, whisk the powdered sugar with 2 tablespoons of lemon juice until smooth.

2. If the glaze is too thick, add a little more lemon juice (a few drops at a time) until it reaches a pourable consistency.

3. Stir in the lemon zest, if using.

4. Drizzle over cooled scones using a spoon or fork. Let set for 10–15 minutes.