Lemon-Buttermilk Scones


These buttermilk scones are the perfect accompaniment for a cup of tea, like Earl Grey.

4.8 from 5 reviews
Lemon-Buttermilk Scones
  • Scones:
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1½ teaspoons lemon zest
  • ½ teaspoon baking soda
  • 6 tablespoons cold unsalted butter, cubed
  • 1 cup whole buttermilk
  • 1 large egg
  • Drizzle:
  • 1 cup confectioners’ sugar
  • 2 tablespoons whole buttermilk
  • ½ teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  1. Preheat oven to 425°. Spray a cast-iron wedge pan with baking spray with flour.
  2. For scones: In a large bowl, stir together flour, sugar, baking powder, salt, zest, and baking soda. Using a pastry blender or 2 forks, cut butter into flour mixture until crumbly. In a small bowl, whisk together buttermilk and egg until smooth. Add buttermilk mixture to flour mixture, stirring just until combined. (Dough will be wet.)
  3. Turn out dough onto a heavily floured surface. Fold dough in half until it becomes comes together, 5 to 6 times. Pat or roll dough into a 1½-inch-thick circle. Cut dough into 8 wedges. Place wedges in wells of prepared pan.
  4. Bake until golden brown, about 14 minutes.
  5. For drizzle: In a small bowl, whisk confectioners’ sugar, buttermilk, and lemon zest and juice. Drizzle over warm scones. Serve immediately.


  1. Try pre-heating cast iron on stove-top or oven before laying in dough. Than put into oven to bake. Treat it like a Dutch baby dish.

    • Hi Karen, yes! You would need to follow the recipe to assemble the dough and cut it into wedges. Then you would separate the wedges and freeze them individually. To bake, place the frozen scones on the pan and put straight into the preheated oven (at temperature mentioned in recipe). It will add an additional 5 to 10 minutes of bake time compared to the time listed in the recipe. We hope this helps!

    • Hi Ashley, these scones are actually right in the middle between the texture of a biscuit and a cake. There’s a definite fluffiness, but also a hint of that sturdy biscuit base and top.

  2. Can you use a regular cast iron skillet or would it be better to cut them and use a cookie sheet? I don’t have one of those skillets. THanks!

  3. These were delicious! I made them a few months ago when I had made some fresh blueberry curd and needed a scone to eat it with. These have the PERFECT texture; biscuit-like, but fluffier. I also love how they are not too sweet and the lemon zest comes through. They’re also pretty fail-safe. The first batch I made, I forgot to add the egg in, so I set it aside in the fridge and made a new batch. A few hours later, I decided to just work the egg in to the original batch, and baked it off. It turned out just as good! At any rate, this is my go-to scone recipe, especially when I have made some fruit curd. It’s a perfect pairing.


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