Creamy Lemon Scones {Secret Recipe Club}

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lemon scones

Let me tell you a story. One time I thought to myself, “Self, you are a great cook! You can totally make pumpkin scones just like Starbucks.”

I’ll confess that up until this point, those Starbucks scones were about my entire exposure to the scone world. And those homemade pumpkin scones were one of my worst kitchen disasters. They didn’t rise at all. They tasted funny. They got dumped in the trash. And I resolved to leave scone-baking to the experts.

But time’s gone by, and I’ve found it’s really not that hard to make a beautiful, fluffy scone. They look and sound impressive, even though mine are basically made in a food processor and dumped out; patted into a circle; cut into wedges; and baked. And there are tons of possibilities. I’ve made some very tasty Cranberry and Chocolate Scones for Secret Recipe Club before. And way on the other side of the spectrum, I’ve made these savory Bacon and Cheddar Scones several times. (They are to die for.)

Lemon Scones

So when I was perusing my assigned blog for the Secret Recipe Club this month, Kitchen Trial and Error, Orange Creamsicle Scones jumped out at me. {Although I also pinned Citrus Herb Marinated Roast Chicken and Slow Cooker Creamy Tomato Artichoke Soup, both of which I fully intend to try out.}

[The blog author, Kate, is a lovely photographer, wife, mother, and worker bee. I love the idea of her blog, “Isn’t everything in the kitchen trial and error?” So true! Now back to scones.]

Because I gravitate toward lemon more than orange, I decided to sub fresh lemon. I think you could use any citrus fruit and be quite happy with the results. The actual lemon flavor in the scones is nice and light, but tangy in the glaze. For once, everyone in my family, from age 2 to age 31, loved this recipe and we scarfed down all eight scones. Guess I should have doubled the recipe!

Creamy Lemon Scones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 scones

Creamy Lemon Scones


  • 1 c. all-purpose flour
  • 3/4 c. white whole wheat flour (or more AP)
  • 2 T sugar
  • 1 1/2 T baking powder
  • pinch of salt
  • zest of one lemon
  • 1/2 c. unsalted butter
  • 1/2 c. milk
  • 2 T fresh lemon juice
  • 2 tsp. vanilla
  • for the glaze:
  • 1/2 c. powdered sugar
  • 1/2 tsp. vanilla
  • 1 T fresh lemon juice


Cut butter into cubes and freeze for about 10 minutes prior to adding them to your batter.

Preheat oven to 375. Line a baking sheet with parchment paper or a silpat.

Add flours, sugar, baking powder, salt, and lemon zest to a food processor. Pulse to combine. Drop butter cubes in through the chute as you pulse. Continue until the mixture is crumbly.

Add milk, lemon juice, and vanilla and process just until the batter comes together.

{Alternately, you can cut butter into the dry mixture with a pastry cutter, then stir in liquids.}

Dump batter onto a floured cutting board and use hands to press lightly into an 8-inch circle. Use a sharp knife to cut into wedges. Transfer wedges to prepared baking sheet.

Bake about 15 minutes; then transfer to wire rack to cool before adding glaze.

For the glaze, mix powdered sugar, lemon juice, and vanilla together in a small bowl or measuring cup. Drizzle over cooled scones.


Note: I used homemade vanilla, which is why my scones are so flecked with actual vanilla bean. You can taste the vanilla, so use the best you can find/afford! Homemade is wonderful and easy to make, it just takes time.

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