Mini Lemon Scones

4.88 from 8 votes

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 keep the scones pillowy soft.

If you love buying scones at Starbucks, then you’ll love these!

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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.

Once upon a time I went on a girls trip with some friends that were not bloggers (I know, right?) and I brought these scones for breakfast. They disappeared FAST – which shows how good they are. (Non-food bloggers care about things like carbs, but they ate them anyway.)

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!

Mini Lemon Scones Recipe

The secret ingredient for perfect scones

So, you ask, what is the secret to this scone recipe? The lemon flavor in the scone comes from instant pudding mix. Yes, you read that right. I added pudding mix to my scone recipe.

Now, this shouldn’t be all too surprising, especially if you’ve ever had my Starbucks Copycat Petite Vanilla Scones. I added pudding mix to those scones too and they turn out perfect every time.

Making scones is really simple, and 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.

Basic Scone Ingredients

The base of my scone recipe is normal:

  • Flour
  • Sugar
  • Baking Powder
  • Salt
  • Butter
  • Egg
  • Cream

Basic scone recipes all include flour, sugar, baking powder, salt and butter. Be sure to use REGULAR Unsalted Butter NOT any imitation. Scones are simple and they need the best ingredients

I also add egg to all my scone recipes to add to that cakey texture I like so much.

The Pudding Mix adds flavor and keeps them soft – you can use ANY flavor to change up the scone flavor.

Cream is an essential part of making scones as well – you need the fat content in Heavy Whipping Cream or Whipping Cream to keep them soft.

Lemon Scone Glaze

The glaze for these lemon scones has lemon juice, powdered sugar and lemon zest. It really punches up the flavor of the lemon and that sweet and sour flavor.

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.

How to make Lemon Scones

Scones can be hard to get perfect, but this recipe is pretty amazing. Here are some tips for making scones:

  • Be sure to follow the directions – whisk the dry ingredients then add the wet.
  • Don’t work the dough too much. Be delicate. Little chunks of butter are perfectly fine.
  • Start with a fork then use your hands to bring the dough together. Don’t knead it like bread, be gentle.

FAQ about this recipe

Can I make them large instead of mini?

Yes – just make one large round circle and cut 8 scones.

I’m out of cream – what can I use?

If you don’t have cream and must make scones, use half and half or (surprise) coffee creamer! I love using International Delight Sweet Cream in place of cream for these. But don’t omit the pudding mix or the recipe won’t turn out.

Do I have to use pudding mix?

For this recipe yes. Just add the dry pudding mix – don’t make the pudding.

Mini Lemon Scones Recipe

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.
4.88 from 8 votes
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Yield 16 scones
Serving Size 1 scone


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

For the glaze:

  • 1/2 cup powdered sugar
  • Pinch salt
  • 1-2 tablespoons fresh lemon juice


  • 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 Notes

Want extra lemon flavor? Add ½ teaspoon lemon extract with the vanilla.

Nutrition Information

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
Keyword lemon, scone

Click here to see the complete list of Lemon Recipes!

Other Favorite Scone Recipes

Last Updated on February 10, 2021

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50 CommentsLeave a comment or review

  1. Fabulous!!! I bake A LOT. Especially scones. I’ve made up recipes, too.  These scones are INSANELY good!!!  And I haven’t even glazed them yet. I quadrupled the recipe. I used  Natural Bliss vanilla coffee creamer (I thought I was the only one who did that!!) and I also used sweetened, consensed milk. I used equal amounts of each, instead of just the coffee creamer. I did have to put in a bit more of the coffee creamer to make dough less sticky.  I alsouse the coffee creamer in just about every glaze I make.  I will definitely add this recipe to my list, and use it often. Thank you!!

  2. I have made these scones countless times and they’re always a hit! As soon as I arrive to a church gathering or potluck, they are gone! People ask me to make these all the time.. Thanks so much for this recipe?

  3. I am going to be making a triple batch of these for a baby shower. Can I pre-make the dough and freeze it? Or should I bake them and freeze them? What are your thoughts?

  4. The Mini Lemon Scone recipe is EXCELLENT, but there are a couple of minor errors in the recipe.  Nonetheless, it worked the first time I made it, and I’ve never made scones before.  The recipe should say vanilla extract instead of lemon extract, and the amount of pudding is 4/3 ounces.  

  5. Loved making these scones!!!  My husband and I have been hooked on scones since our recent trip to Ireland!!!  I used a food processor for Step 2, but followed the recipe exactly after that.  The dough was so easy to work with and cooking time with my oven was 9 minutes.  The lemon glaze made with REAL lemon juice was fantastic!!!!  
    After the scones were done, we had High Tea.  Thank you for this recipe!!

  6. Im preparing for an Open House on Dec.3. Would the lemon minis freeze well? (if I made them ahead of time)

  7. I gave these a try back in January for my daughter’s baby shower. They were fantastic and so easy to make! Everyone raved about them! I am under orders to make these every time I visit my daughter. I’ve been here two weeks and I’ve made three batches!
    I read somewhere to freeze the butter and then grate it – what a time saver, and so easy to cut in!

  8. Just made these and oh my gosh, how wonderful and easy, I actually made them for one of my doctor’s that lemon is his very favorite, so of course I and my lemon loving husband had to test one. My husband told me I needed to make a batch for us so this morning I am back at it making our own. Thanks for the tips of the two secret ingreients, never would have thought of using for scones, but sure did improve the taste and texture. Thanks again