Lemon drizzle scones

Lemon drizzle scones

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(12 ratings)

Prep: 20 mins Cook: 12 mins


Makes 6

We've combined two of your favourite baking recipes to create one tea party treat - zingy lemon drizzle cake and traditional English scones

Nutrition and extra info

Nutrition: per scone

  • kcal270
  • fat8g
  • saturates5g
  • carbs46g
  • sugars16g
  • fibre2g
  • protein5g
  • salt0.8g
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  • 250g self-raising flour, plus a little extra for dusting
  • 50g butter, chilled and cut in small pieces, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 25g golden caster sugar
  • zest 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 125ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 4 tbsp full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

For the drizzle icing

  • 3 tbsp icing sugar
  • zest 1 lemon, plus a little lemon juice



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 white sugar cubes, crushed, or 1 tbsp preserving sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • clotted cream and jam, to serve


  1. Heat oven to 220C/200C fan/gas 6 and grease a large baking tray. In a large bowl, rub the flour, 1⁄4 tsp salt and the butter together with your fingertips until the mixture resembles fine breadcrumbs. Add the caster sugar and lemon zest, and stir with a cutlery knife. Mix together the buttermilk and milk. Make a well in the centre of the flour mix and add the liquid. Use your cutlery knife to combine the mixture as a soft dough, but don’t overmix or the scones will be heavy.

  2. Tip onto your work surface and pat the dough out to a 2.5cm thickness. Use a 7cm cookie cutter to stamp out the scones. Don’t twist as you cut, as this will stop the scones rising to their full potential. Any scraps of dough can be gently pushed back together to make more scones. Place the scones on the baking tray and bake for 10-12 mins until golden, then transfer to a wire rack and leave to cool.

  3. Mix the icing sugar with enough lemon juice to make a thick but runny icing. Drizzle over the scones, then scatter with the crushed sugar cubes and lemon zest. Leave to set for 10 mins, then enjoy with clotted cream and jam.

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Comments, questions and tips

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BOB AND ELLIE's picture
22nd Jun, 2020
Made these and had to bin them. I was so careful to not overmix the dough but the scones still emerged like dense, heavy pellets. The lemon flavour was not strong and the scones were not at all sweet; I know that scones aren't overly sweet anyway but the lemon was just bitter. Really disappointed and had to use another recipe to quickly knock up another batch.
24th Aug, 2019
I used milk and lemon juice instead of buttermilk. I made it up as described in the classic scone recipe, first warming the milk ever so slightly. I didn’t add the sugar on top of the icing. The scones were wonderful and I’ll defiantly be making again.
Sarah Galloway-Grant's picture
Sarah Galloway-Grant
2nd Apr, 2018
I found this recipe on you Instagram account but after finding it on here to find the full details other than the great step by step video, I realised a difference. Your video says to add baking powder to the flour, but instructions on here says salt. I followed this one and it’s all I could taste. I did a second round with baking powder - perfect. Can you confirm the baking powder is right?
8th Sep, 2017
I made these using a heart shaped cuter and they were very good. I didn't use crushed sugar cubes as I too thought they had enough sugar in them. Comments from my daughter - in - law summed it up, YUM!
deejayellie's picture
28th Aug, 2015
Lovely recipe - a nice change from fruit scones and cheese scones.
Frantic Flapjack
24th Jul, 2014
The lemon flavour was a really nice change. I used slightly smaller cutters as I didn't want large scones. I made up the lemon icing but didn't put crushed sugar cubes on as I felt they already had enough sugar. Served with clotted cream and lemon curd. Yum!!
30th Jul, 2014
Your comments sound sensible: I thought they sounded sweet! (aren't the scones themselves meant at least to be lower fat - don't spoil with too much sugar!!) And lemon curd would go great.
9th Jun, 2018
Do you have to use buttermilk or is there another alternative?
goodfoodteam's picture
13th Jun, 2018
Thanks for your question. We'd recommend using buttermilk. If you can't find it in the supermarket you can make your own - simply add 1/2 tbsp lemon juice or white wine vinegar to 125ml full-fat milk and set aside for 10 mins. It will curdle into a thick mixture, then it is ready to use.
Janet Kaiser's picture
Janet Kaiser
13th Jan, 2015
Please can you give quantities when using plain flour? I do not have access to self-raising. Thank you.
goodfoodteam's picture
20th Jan, 2015
Hi Janet Kaiser, thanks for your question. You can make your own self-raising flour by adding 1 tsp of baking powder for every 110g of plain flour. So for this recipe 250g plain flour mixed with 2 tsp baking powder should be fine. Hope this helps. 
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