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Lemon Drop Scones

Lemon Drop Scones

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 28-30
  • Yield: 14-16 scones 1x


You can customize these lemon drop scones using your favorite citrus like lime, orange or grapefruit. And they have just the crumble you want in a scone.


  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • Zest 2 lemons
  • 6 ounces (11/2 sticks) chilled unsalted butter, cubed
  • 1 large egg
  • 3/4 cup milk plus more for brushing tops
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
  2. In a large bowl, stir together the all-purpose flour, baking powder, granulated sugar salt and lemon zest.
  3. Use a fork to cut the butter into the dry ingredients, until it resembles pea-sized clumps. You can also rub the butter and flour together with your fingers.
  4. In a small bowl, whisk together the egg, milk and vanilla extract. Stir into the flour-butter mixture. The dough will turn into clumps. Then you can press it together.
  5. Drop the dough by 1/4-cup-full in mounds on the sheet pans spreading 3 inches apart.
  6. Bake until golden brown, about 18-20 minutes.
  7. Cool the scones on a wire rack.
  8. Scones are best the day they are baked. Store in an airtight container.


Instead of lemon zest, you can use another kind of citrus including lime, orange or grapefruit.