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Scone can be hard to make: they can be dry or tasteless. But these Lemon Scones have a secret ingredients which will blow your mind. This ingredient adds both flavor AND keeps the scones pillowy soft.

Mini Lemon Scones - this easy recipe stays soft for days! They're pillowy soft and FULL of lemon flavor, in the scone and in the glaze.


Super Soft Lemon Scones

If you’re tired of scone recipes that turn out dry and flavorless then you need to try this recipe. These scones are FLUFFY and SOFT and have a TON of lemon flavor! So, you ask, what is the secret to this scone recipe? The lemon flavor in the scone comes from instant pudding mix. 

I love adding the pudding mix because it keeps them soft. I’ve had some scones that are so dry they could be used as sandpaper, but I like a cakey soft scone, and this recipe produces that. They also stay soft for days because of the pudding mix.

Mini Lemon Scones Recipe

Ingredients in Lemon Scones

  • Unsalted butter: I recommend unsalted butter – it needs to be cold. Cold butter creates chunks in the dough which, when baked, creates that soft flakiness you want in a biscuit or scone.
  • Instant lemon pudding mix: Makes the scones soft and tasty.
  • Heavy cream or whipping cream: Essential for keeping them soft – the fat content of heavy cream keeps the moisture in the scones.
  • Zest from one large lemon: Lemon zest adds some natural lemon flavor.

How to make Lemon Scones

  • Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Whisk flour, sugar, baking powder, and salt. Add diced cold butter and cut in with a pastry cutter until the butter is worked in and the mixture is crumbly. Stir in the pudding mix.
  • Place the creamer, egg, vanilla, and extract in a measuring cup. Whisk to combine. Create a well in the center of the dry ingredients and add the wet. Stir with a fork until just combined (there may still be some dry ingredients in the bottom of the bowl).
  • Turn out the dough onto a cutting board. Knead the dough a few times until the mixture comes together and is smooth. Cut the dough in half. Form each half of the dough into a disk that’s about 1-2” thick. Slice each into 8 wedges, for a total of 16 mini scones.
  • Place scones on prepared cookie sheet, 1-2” apart. Bake for 8-11 minutes, or until the bottoms are just golden brown. Cool completely before glazing.
  • To make the glaze: whisk all ingredients in a small bowl. Drizzle over scones. Let set for a few minutes before serving or stacking.
stacked lemon scones with vanilla icing on top.

Expert Tips

  • Start with a fork then use your hands to bring the dough together. Don’t knead it like bread, be gentle.
  • If you want to add something extra, fold in fresh blueberries or white chocolate chips. 1 cup for each.
  • Let the scones sit for a few minutes after pouring the glaze on. 

FAQs

Why do you use heavy cream for scones?

Using heavy cream keeps the scones soft.

Can you make these normal size?

If you want the scones smaller, after you knead the dough, divide it in half and form each half into a disc. Cut them into mini wedges and then bake them.

Can you freeze scones?

You can! Make sure they are sealed in a bag or container. Freeze for up to 3 months. 

stacked lemon scones with vanilla icing on top.

Mini Lemon Scones Recipe

4.23 from 49 votes
These Mini Lemon Scones are full of lemon flavor with a secret ingredient: pudding mix! They stay soft for days and are the perfect scone recipe.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Yield 16 scones
Serving Size 1 scone

Ingredients
 

  • 2 cups (248g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons (84g) cold unsalted butter diced
  • 1 box 3.4 ounces instant lemon pudding mix
  • ½ cup (118ml) heavy cream or whipping cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest from one large lemon

For the glaze:

  • ½ cup (57g) powdered sugar
  • Pinch salt
  • 1-2 tablespoons fresh lemon juice

Instructions

  • Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Whisk flour, sugar, baking powder, and salt. Add diced cold butter and cut in with a pastry cutter until the butter is worked in and the mixture is crumbly. Stir in the pudding mix.
  • Place the creamer, egg, vanilla, and extract in a measuring cup. Whisk to combine. Create a well in the center of the dry ingredients and add the wet. Stir with a fork until just combined (there may still be some dry ingredients in the bottom of the bowl).
  • Turn out the dough onto a cutting board. Knead the dough a few times until the mixture comes together and is smooth. Cut the dough in half. Form each half of the dough into a disk that’s about 1-2” thick. Slice each into 8 wedges, for a total of 16 mini scones.
  • Place scones on prepared cookie sheet, 1-2” apart. Bake for 8-11 minutes, or until the bottoms are just golden brown. Cool completely before glazing.
  • To make the glaze: whisk all ingredients in a small bowl. Drizzle over scones. Let set for a few minutes before serving or stacking.

Recipe Video

Recipe Notes

Want extra lemon flavor? Add 1/2 teaspoon lemon extract with the vanilla.

Recipe Nutrition

Serving: 1scone | Calories: 146kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 81mg | Potassium: 102mg | Fiber: 1g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

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Last Updated on September 9, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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68 Comments

    1. I put them in the scones, but you can add to the glaze if you want (I usually don’t, I don’t like the little threads when eating it)

  1. Did the recipe change? I’ve made these scones several times and today while reviewing the recipe, it used to call for Sweet Cream Coffee Creamer but now is calls for heavy cream or whipping cream.

  2. I’m going to use these yummy scones for a Sip & See brunch. Can they be made ahead of time and frozen before adding the glaze?

  3. This is a very easy recipe. They are delicious. The texture is more like cake. What is the calorie count?