Pioneer Woman Lemon Scones

This crumbly, buttery Pioneer Woman Lemon Scones recipe is made with fresh lemon zest, cold butter, and heavy cream, ready in 30 minutes. You will love how the bright, tart glaze pools over the tender crumb as they cool. I make these whenever I need a quick weekend baking project.

Why This Classic Works

Scones have a reputation for being dry, but this method completely avoids that trap. The secret lies in using ice-cold butter and heavy cream to create tender, flaky layers.

I used to overwork my dough trying to make it smooth, which resulted in tough scones. Now, I leave the dough shaggy and handle it as little as possible for the best texture.

Pioneer Woman Lemon Scones Ingredients

For the Scones:

• 3 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 2 tablespoons fresh lemon zest
• 3/4 cup cold unsalted butter, cubed
• 1 cup heavy cream

For the Glaze:

• 2 cups powdered sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon unsalted butter, melted

How To Make Pioneer Woman Lemon Scones

1. Prepare the oven: Preheat your oven to 350°F and line a large baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest.
3. Cut in the butter: Add the cold cubed butter. Use a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
4. Form the dough: Pour in the heavy cream and stir gently until the dough just begins to come together.
5. Shape and cut: Turn the dough onto a lightly floured surface, pat into an 8-inch circle, and cut into 8 wedges.
6. Bake the scones: Transfer wedges to the prepared baking sheet and bake for 18 minutes until lightly golden. Let them cool.
7. Glaze: Whisk powdered sugar, lemon juice, and melted butter. Drizzle heavily over the cooled scones.

Recipe Tips

• Keep the butter cold: Warm butter melts before baking, which ruins the flaky texture of the scone.
• Do not overmix: A shaggy dough creates a tender scone, so stop stirring as soon as it holds together.
• Use fresh lemons: Bottled lemon juice lacks the bright, fragrant oils found in fresh lemon zest.

What To Serve With Lemon Scones

These scones pair beautifully with a hot cup of Earl Grey tea or dark roast coffee. For a larger brunch spread, serve them alongside a savory egg casserole and fresh berries.

How To Store

Store leftover scones in an airtight container at room temperature for up to two days. You can also freeze unbaked scone wedges in a freezer bag for up to three months.

FAQs

Can I use milk instead of heavy cream?

Heavy cream provides the necessary fat for a tender crumb. If you use milk, the scones may turn out slightly drier.

Why did my scones spread in the oven?

If your scones spread, the butter likely got too warm before baking. Chill the cut scones in the freezer for 10 minutes before baking next time.

Can I make the dough ahead of time?

Yes, you can cut the unbaked scones and leave them covered in the fridge overnight before baking.

Nutrition

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 70mg
• Sodium: 250mg
• Total Carbohydrate: 52g
• Protein: 4g

Try More Recipes:

• Pioneer Woman Chocolate Hazelnut Bars
• Pioneer Woman Salted Caramel Cheesecake Squares
• Pioneer Woman Double Chocolate Pie