• Lemon drizzle scones

Lemon Drizzle Scones

Scones. That quintessentially British bake on which the success of afternoon tea hinges upon. Super simple in concept, it’s surprisingly tricky to pull off scone perfection – toweringly tall, light and fluffy as a cloud, with a seam around their circumference which means you only need lift a knife to spread on your preserves and clotted cream.

It took me a lot of years and feeding my family a rather large number of sub-par scones to find The One but find it, I did.  I can’t wait to share the recipe with you but first, here’s a video of me making my Lemon Drizzle Scones so you can see the technique at work!

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You’ll see in this video that I do things a little differently to a classic, basic scone recipe, such as you may find in the mighty baking bible the Bero Book, as I use room temperature butter and a higher baking powder:flour ratio than in any other recipe. Perhaps even more controversially though, I reserve some of the flour and tip the sticky dough onto it, “chuffing it up” and picking up the excess as I go. This is really where the magic of the method lies!

Lemon drizzle scones

I wrote about this technique briefly in my first scone recipe on the blog – Hot Cross Scones – which I came across on an early episode of the Great British Bake Off. Paul Hollywood mentioned these tips and after a bit of practice, I haven’t made scones any other way. It really does give you the tallest and fluffiest scones you can imagine.

And the way you fold the dough over and over itself, scooping up the extra flour as you go, gives you the layers you need to see your scones rise to expectations. They sometimes topple over but keeping a small dish of a little more flour to dip the cutter in as you go, will help them rise up straighter. Not that I aim for regimental straight-backed scone soldiers, the wonkiness is part of their charm!

Lemon drizzle scones with homemade lemon curd

As for the taste of these Lemon Drizzle Scones – they have a creaminess from the butter but the zest in the dough and the lemon juice in the icing give them a light and fresh taste making them the very taste of Spring. They melt in your mouth and are perfect served with a jar of Microwave Lemon Curd to spoon on as you eat. Plus once you’ve brought a tray of the tallest scones you have ever made out of the oven and devoured them whilst still a little warm, you won’t try any other method again!

5 from 7 votes
Lemon Drizzle Scones
Lemon Drizzle Scones

Toweringly tall, flaky and light, these lemony scones are the taste of Spring.  Check the video out for help with the technique but honestly, it's super easy! 

Servings: 10
: 297 kcal
Ingredients
  • 450 g plain flour + 50g extra
  • 80 g soft butter cut into cubes
  • 80 g caster sugar
  • 1 tsp lemon zest
  • 5 tsp baking powder
  • 2 large eggs
  • 250 ml buttermilk
  • 2 tsp lemon extract
To finish:
  • 3 heaped tbsp icing sugar
  • 1-2 tbsp lemon juice
  • 2 tbsp pearl sugar
Instructions
  1. Preheat the oven to 220˚C and dust a large baking tray with a light coating of flour. Clear up and clean your worktop - you're going to get your hands dirty making scones and you need plenty of space!

  2. Place the 450g plain flour in a large bowl and rub in the cubes of butter until you feel it has a porridge oats like texture. Stir in the sugar, zest and baking powder. 

  3. Beat the eggs, buttermilk and lemon zest together in a jug and tip about 3/4 of it into the bowl of flour. Fold and mix with a spatula to combine and drizzle in enough of the buttermilk mixture to make a soft and sticky dough. You should have a couple of tbsp mixture left - reserve this for later.

  4. Tip the extra 50g flour onto the worktop and scoop out the sticky dough on top of it. Using the excess flour to coat the dough, pat it out and fold it over on itself several times. Don't knead, just fold and keep on going until it feels smooth and almost all of the flour is incorporated. 

  5. Pat the dough lightly out to 4-5cm thick and using a well floured scone cutter, cut out as many scones as you like. Bare in mind they rise extremely well so unless you want monstrous scones, don't use a cutter less than 6cm across. Makes 10-12 generous sized scones. Gather up the dough scraps and carry on until it's all used up. 

  6. Brush just the tops of the scones with the reserved buttermilk mixture, trying to not let it drip down the sides (helps them to rise evenly as well as brown nicely). 

  7. Bake at 220˚C for 15-20 minutes, turning half way if necessary until well risen and cool on a rack for 15 minutes before icing. 

  8. Simply mix the icing sugar with enough lemon juice until you have the texture of double cream. Drizzle over the barely warm scones and immediately sprinkle with the pearl sugar and zest so that they have the chance to stick before the icing sets. Eat immediately! (But will keep for 2 days in a cake tin). 

Recipe Notes

Top tips! 

  1. Place the scones only about 1 inch apart - they tend to grow upwards rather than outwards when placed close together on the baking tray. 
  2. Keep plenty of extra flour about for dipping the scone cutter in nearby in a small bowl or cup. 
  3. Pat out any remaining scraps lightly and tuck under any scones which look less tall before baking to improve their height and prevent waste! 
Nutrition Facts
Lemon Drizzle Scones
Amount Per Serving
Calories 297 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 57mg 19%
Sodium 100mg 4%
Potassium 348mg 10%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 12g
Protein 6g 12%
Vitamin A 5.9%
Vitamin C 1%
Calcium 15.1%
Iron 13.7%
* Percent Daily Values are based on a 2000 calorie diet.

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28 Comments

  1. Jovita @ Yummy Addiction 25th February 2017 at 9:49 am - Reply

    First of all, I love the video. It explained the process really well. Oh and these lemon scones looks heavenly!

    • Just Jo 25th February 2017 at 11:15 am - Reply

      Thank you Jovita! Really glad you liked the video 😀

  2. Gillian Thompson 25th February 2017 at 10:05 am - Reply

    I love scones and love lemon drizzle so I think I’ll love these. One question though, what is pearl sugar?

    • Just Jo 25th February 2017 at 11:16 am - Reply

      Hi Gillian – it’s a hard sugar that comes in little nibs. You can get it online and in big supermarkets but you could crush some sugar cubes instead if you can’t find it and sprinkle them on instead 😀

  3. Julia @ HappyFoods Tube 25th February 2017 at 12:34 pm - Reply

    I love scones and these look perfect, especially when eaten with lemon curd! Yummy!

    • Just Jo 27th February 2017 at 8:18 am - Reply

      It’s the law – they must be eaten with lemon curd lol

  4. Lisa | Garlic & Zest 25th February 2017 at 1:05 pm - Reply

    I am all about these scones — they look absolutely luscious! So high, light and fluffy — and I’m a sucker for lemon! Beautifully done, as usual!

    • Just Jo 27th February 2017 at 8:18 am - Reply

      Aw thank you Lisa, that’s very lovely of you to say x

  5. Deanna 25th February 2017 at 3:41 pm - Reply

    These look AMAZING! I love lemon! I admit I not tried a scone, I need to make these so I can try a scone 🙂

    • Just Jo 27th February 2017 at 8:19 am - Reply

      Oh you must Deanna! They are so wonderful – you must give them a go 😀

  6. Raia Todd 25th February 2017 at 4:13 pm - Reply

    My daughter and I were JUST talking about making scones! It must be a sign. 😉 These look delicious!

    • Just Jo 27th February 2017 at 8:19 am - Reply

      Yay! I hope you enjoy making them with your daughter Raia x

  7. Tina 27th February 2017 at 11:41 am - Reply

    I’ve never tried this method before, but will give it a go next time I make scones!

    • Just Jo 1st March 2017 at 8:29 am - Reply

      It’s a game changer Tina 😀

  8. April @ Girl Gone Gourmet 3rd March 2017 at 11:59 am - Reply

    Spooning lemon curd on those fluffy scones looks like a wonderful way to spend a quiet Saturday morning. There’s something special about homemade baked goods – love your tips!

    • Just Jo 3rd March 2017 at 3:21 pm - Reply

      Yep, that will be me tomorrow morning, eating a freshly cooked batch of scones – the way Saturdays were intended to be lol. Glad the tips were helpful 😀

  9. Brian Jones 5th March 2017 at 7:31 am - Reply

    They look superb and the lemon curd is a great idea, I don’t have much of a sweet tooth so often search out citrus flavours when comes to stuff like this.

    • Just Jo 5th March 2017 at 6:59 pm - Reply

      Thanks Brian – they are nice and tart with the curd indeed 😀

  10. Rosemary 7th March 2017 at 11:23 am - Reply

    Oh wow, I love scones and these look fabulous. They are definitely on my to make list. Great recipe.

    • Just Jo 7th March 2017 at 9:29 pm - Reply

      Thank you Rosemary! I hope you enjoy them x

  11. Dan from Platter Talk 10th March 2017 at 11:26 pm - Reply

    These scones have fresh and delicious written all over them! We love the lemon you have added to the mix here, it’s going to make the perfect treat to welcome our long awaited spring; thanks so much for sharing!

    • Just Jo 11th March 2017 at 10:26 am - Reply

      You’re so welcome Dan – thanks for stopping by x

  12. Meaghan | Cook. Craft. Love. 11th March 2017 at 5:53 pm - Reply

    I absolutely adore scones but I’ve yet to try a true British recipe. I’m filing this one away the next time I feel a craving coming on!

    • Just Jo 12th March 2017 at 7:32 pm - Reply

      Well this is as British a scone recipe as they come Meaghan so you’re in luck lol! I hope you enjoy them – they are quite different to American scones x

  13. Roberta 26th March 2017 at 5:15 pm - Reply

    I made these today with my little boy.
    Amazing!!! I would say they were the best scones we’ve ever made!

    We had them with raspberry jam and it was perfect!

    Thank you!

    Roberta & George!

    • Just Jo 27th March 2017 at 8:28 pm - Reply

      You’re so very welcome Roberta – I’m so happy you and enjoyed making (and eating!) the scones! Thank you for sharing the photos of them on FB and IG – they looked just perfect xx

  14. Mandy C 29th May 2017 at 11:06 pm - Reply

    I made these today, without the drizzle icing as I wanted to eat them with jam and cream. They are hands down the best scones I’ve ever made. Thanks for the fabulous recipe!

    • Just Jo 31st May 2017 at 4:07 pm - Reply

      You’re so very welcome Mandy – I’m so happy you liked them! And thanks a much for sharing how you got on and the pictures on Facebook xxx

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