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Lemon Scones

Fluffy sweet scones with a lovely lemon zing. These are perfect served by themselves, with butter or even cream & lemon curd. Best eaten straight from the oven while warm.

Lemon Scones, scone recipe, One Handed Baker, Rachel Hart


  • 5 tbsp full fat milk
  • 5 tbsp fresh lemon juice
  • 2 cups plain flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 110g cold butter
  • Zest of 2 lemons (approx. 4 tsp)  
  • Additional sugar to sprinkle


  1. Preheat oven to 180°C.
  2. Stir the lemon juice into the milk (to create ¾ cup homemade buttermilk). Leave to one side – it will curdle and look a little lumpy.
  3. In a bowl, combine flour, sugar, baking powder, baking soda and salt.
  4. Add in cubed butter and mix in until the mixture resembles fine crumbs (use a mixer, or clean hands if easiest).
  5. Pour in the buttermilk and lemon zest, stirring until just mixed. 
  6. Tip dough onto a lightly floured benchtop, and knead gently into a flat ball.
  7. Lift onto a lined baking tray and pat down into a circle approx. 20cm in diameter.
  8. Use a sharp knife to score eight wedges like a pizza (don’t cut all the way through!).
  9. Sprinkle with a little sugar and bake for 20-25 mins or until a light golden colour and cooked through.

Lemon Scones, scone recipe, One Handed Baker, Rachel Hart

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This recipe featured on The Cafe, Monday 20 July 2020