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35Total Time
10Prep Time
25Bake Time

Lemon Scones Recipe

Quick and easy

1 Reviews

  • Vegetarian

About the bake

These lemon scones are so yummy and easy to make. They're soft and light with a crumbly and slightly crunchy outside. We've added a lemon drizzle topping with a sprinkling of poppy seeds for that extra punch of sweet lemony flavour. Fancy spreading some lemon curd in the middle? We've got the perfect lemon curd recipe. You don't need an occasion to bake these tangy treats, just a day ending with a 'Y' is a good enough reason in our books. 

35Total Time
10Prep Time
25Bake Time


  1. Step 1:

    Preheat your oven to 190ºc/ 170ºc fan/ gas mark 5, Line a baking sheet with some baking parchment.

  2. Step 2:

    Mix together the flour and salt in a large bowl. Rub in the butter until you have a breadcrumb consistency.

  3. Step 3:

    Stir in the sugar and lemon zest from 1 lemon

  4. Step 4:

    In a separate bowl, beat the egg and stir in 3 tbsp of the buttermilk.

  5. Step 5:

    Add this to the flour mixture and gently mix in.

  6. Step 6:

    Add the final 1 tbsp of buttermilk and bring the mixture togther with your hands. Add a little more flour if the mixture is too sticky.

  7. Step 7:

    Turn out onto a floured surface and form a flat round. Roll or press out into a 20cm/8in circle.

  8. Step 8:

    Transfer this to the baking sheet and mark into 8 segments with a knife.

  9. Step 9:

    Bake for 25 minutes but check for doneness after 20 minutes.

  10. Step 10:

    When cooked allow to cool completely on a rack.

  11. Step 11:

    Make the glaze by combining the icing sugar, vanilla extract, lemon juice and water. When the scone is cool, pour over the glaze and sprinkle with poppyseeds and lemon zest.

  12. Step 12:

    Allow to set before serving.


  • For the Scones

    • 225g Allinson's Self Raising Flour
    • 0.25 tsp Salt
    • 75g Butter
    • 50g Billington's Unrefined Golden Caster Sugar
    • 1 Large Egg
    • 4 tbsp Buttermilk
    • 15g Poppy seeds
    • From 1 lemon Lemon zest
  • For the Lemon Drizzle

    • 300g Silver Spoon Icing Sugar
    • 1 tbsp Juice of one whole lemon
    • 1 tbsp Water
    • 0.25 tsp Nielsen-Massey Vanilla Extract
    • 2 tbsp Poppy seeds
    • From 1 lemon Lemon zest


  • Baking sheet
  • Baking parchment
  • Mixing bowl
  • Rolling pin
  • Sharp knife
  • Cooling rack

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