Glazed Lemon Tea Scones
I drink a LOT of tea, but cooking with it definitely isn’t commonplace. These Glazed Lemon Scones are enhanced by the flavors of lemon zest and English breakfast tea for a delightful morning treat.
A Scones Recipe makes a delicious accompaniment to a morning cup of coffee or tea! Tender and irresistible!
Why You Must Make
I meet up with some girlfriends every other Friday morning and they are excellent guinea pigs!
- Last week I shared these citrus and tea-infused scones. I upped the ante by serving them with lemon curd and sweetened whipped cream. I think that clinched the deal! They got a thumbs up from my friends.
- Fresh scones are so tender and delicious! They’re a nice change of pace from pancakes and waffles for a breakfast or brunch treat.
- The accompaniments can clinch the deal. Lemon curd, jam, butter, and/or clotted cream will push these over the top!
How to Make Scones
- Preheat the oven and prepare the baking sheet.
- Mix together the dry ingredients.
- Cut the butter into the dry ingredients.
- Wet the tea bag and carefully squeeze it into the buttermilk. Omit this step if you want plain lemon scones.
- Gently stir in the buttermilk, vanilla, and zest into the mixture.
- Form the dough into a round, then cut it into wedges.
- Bake, cool, then drizzle with the glaze if desired.
Scones are a great change of pace from muffins and quick bread when gathering with friends or family in the morning for coffee or tea. Keep in mind these tips when making your scones.
- Bake them right before you’re going to eat them for the best results.
- PRO-Tip: Make sure your baking powder is still active. Unlike baking soda, it often loses potency before you use it all. Check by putting a spoonful into very hot water. If it’s still active, it will bubble vigorously. If it doesn’t, toss and purchase a new can before starting the recipe.
- Do not overmix. Start shaping and cutting as soon as the dough comes together.
- PRO-Tip: Bake when the dough is cold so the bits of chilled butter can steam and create flaky scones.
- Place your scones in the fridge or freezer for a few minutes before baking if needed to rechill the dough.
Frequently Asked Questions
Scones are a Scottish quick bread that was first made with oats on a griddle. Now they are more likely to be flour-based, made in the oven, and in the original triangle shape or round, square and even diamond-shaped. Eaten for breakfast, brunch, or tea, scones can be sweet or savory.
Scones are best fresh out of the oven, but that’s not always possible. Bake them as close to serving time as possible, and once cooled to room temperature, store them in an airtight container to keep them fresh. If they’re left out uncovered at room temperature, they’ll dry out quickly.
You May Also Like:
- Strawberry Blueberry Hibiscus Crumble by The Wimpy Vegetarian
- Greek Lemon Cake
- Creamy Lemon Tart
- Lemon on a Cloud
- Strawberry Lemon Tart with Lemon Curd
Glazed Lemon Tea Scones
Cream scones flavored with lemon zest and tea, then garnished with a lemon drizzle.
- 2 cups flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 1-2 tea bags (I used 1)
- 1/2 cup buttermilk
- 1 1/2 teaspoons lemon zest
- 1 teaspoon vanilla
- Coarse or granulated sugar
- 1 cup powdered sugar
- 2 tablespoons butter, melted
- 2 tablespoons milk
- Lemon zest, optional
- Preheat the oven to 350º. Line a baking sheet with parchment and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda. Cut butter into cubes and using a pastry blender, two knives or your fingers, incorporated the butter until it's the size of small peas.
- Wet the tea bag (use a second for a more pronounced tea flavor). Squeeze the tea bag into the buttermilk, being careful not to break the bag.
- Stir the tea infused buttermilk, vanilla and lemon zest into the flour mixture until a dough forms. You do not want to over-work the dough.
- On a lightly floured surface, pat or gently roll the dough into an 8-inch circle and place onto the parchment lined baking sheet. Cut the round into 8 wedges and separate them slightly. Sprinkle with sugar if desired.
- Bake for 20-25 minutes.
- Remove from oven and let cool. To make drizzle, place the powdered sugar into a medium bowl. Whisk in the melted butter and milk. Drizzle over cooled scones. Sprinkle with lemon zest if desired.
Serving Size:1 scone
Amount Per Serving: Calories: 339Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 39mgSodium: 431mgCarbohydrates: 48gFiber: 1gSugar: 23gProtein: 4g
28 Comments on “Glazed Lemon Tea Scones”
The buttermilk made these so soft and perfect!
I sreiously loved these scones! So delish and easy to make!
I’m gonna check it out! Happy weekend, dear! xoxo
The lemon curd is perfect with these and how lucky are your girlfriends!
Haha…you had me scrambling over to Google accouterments! 😉 Looks like there could be two ways to spell it; not sure. These scones look lovely. I adore scones…the British in me, I imagine.
LOVE lemon scones! So does my husband’s assistant…Thank you for the lemon-tea in a scone recipe =)
I love lemon curd but I haven’t enjoyed it like this. What a treat!
Such pretty scones, Liz! Love that glaze!