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These Lemon Double Drizzle Scones are fluffy, zesty scones covered in a lemon drizzle and extra lemon drizzle icing. This makes them the perfect light scone full of fresh lemony flavour. This is such an easy scone recipe, adding a few lemony extras for a classy finish, making a change from the usual!
This recipe makes 6 large scones, but feel free to use any cookie cutter/different pattern you like. The trick for top tier scones is to keep your ingredients cold and handle the dough as little as possible. I tend to make these in a small food processor, just adding the milk and coffee at the end. Stir with a knife before tipping straight onto the baking tray and cutting the individual scones.
I think scones get worse press than they deserve. They are a fantastic treat for those not wanting to make a full cake, but perhaps want a sweet treat or something more sturdy. These are a bit elevated from the classic, but you could still serve with jam and clotted cream – although they are great without anything extra added!
The glaze really elevates these scones. You could omit this, but I think they make them really great. If you plan to serve these with lots of clotted cream you may not need it, though! These scones really are so easy and so great to make ahead as part of a brunch spread, or for grab-and-go breakfasts in the week. Serve alongside little sandwiches and some Earl Grey tea for a perfect afternoon tea!
Tips for the best Lemon Double Drizzle Scones:
- Cold Ingredients: Make sure your milk and butter are fridge-cold (or chilled in the freezer for 10 minutes before baking if possible) for the best texture.
- Lemons: Make sure to buy the unwaxed variety as we use the zest in the recipe.
- Overworking: The likelihood is that you’ve had some tough scones in your life. This is the result of overworking the dough. This stuff doesn’t need kneading, working or anything. Once all combined, turn the dough straight onto a lined baking sheet, pat with hands for the right height and cut shapes from that. The less handling, the better!
- Storage: I find scones just don’t keep well beyond a day. They lose that crisp edge pretty fast, but if you do want to make ahead, store in an airtight container (without any other products that the scones may absorb moisture from).
- Shaping: I tip the dough straight onto a baking tray and shape into a round. Score some lines to mark what will be the edges (I divide the dough into about 6 equal triangles).
I bake these Lemon Double Drizzle Scones on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more brunch recipes, check out these Copycat Starbucks Lemon Drizzle Muffins or these Snickers Flapjacks. For more baking inspiration, head on over to my Instagram.
Lemon Double Drizzle Scones
Ingredients
- 275 g Plain Flour
- 1 tbsp Baking Powder
- 3 tbsp Granulated Sugar
- 110 g Butter Cold, Cubed
- 75 ml Milk
- 1 Lemon Zest
For the two Drizzle Toppings
- 1.5 Lemons Juice
- 75 g Granulated Sugar
- 0.5 Lemon Juice
- 3 tbsp Icing Sugar
Instructions
- Preheat oven to 210C/190C Fan/Gas 6. Line a large baking tray.
- In a food processor, or using your hands, combine the flour, sugar and baking powder. Then add the butter and rub in, until the mixture resembles breadcrumbs.Â
- Add the milk to the dough, along with the lemon zest. Use a knife to combine until the mixture forms a shaggy dough.
- Tip the mixture onto a baking sheet, shape into a circle about 15cm wide (just keep a good 1 inch of height). Score lines to mark where you will cut them once baked (I divide into 6 triangles – pizza style).
- Optional: brush over a little milk and sprinkle over some sugar. Bake for 18-20mins, until golden brown.
- Once baked, remove from the oven and use a sharp knife to split the scones into the triangles we scored earlier (do it whilst still warm).
- Make the first drizzle: combine the juice of 1.5 lemons and the sugar. Pour this over each scone. Let cool on a wire rack.
- Once cool make the other drizzle. Combine the icing sugar and lemon juice and drizzle over each scone. Serve once this has set!
