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Three Mini Lemon Scones with lemon glaze on bamboo mat

Mini Lemon Scones with Lemon Glaze

KateMiller
Traditional scone texture meets tarty goodness. Mini Lemon Scones with Lemon Glaze are an elegant treat that's easy to make.
Prep Time 20 mins
Cook Time 15 mins
Optional Resting Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 24 mini scones

Ingredients
  

For the Scones:

  • 2 c. Flour
  • 1/4 c. Sugar
  • 1 t. Baking Powder
  • 1 t. Baking Soda
  • 1/2 c. Butter (cut into small pieces)
  • 2 t. Lemon Zest (freshly grated)
  • 1/4 c. Lemon Juice (freshly squeezed)
  • 1/4 c. Milk

For the Glaze:

  • 1 c. Powdered Sugar
  • 2 t. Lemon Zest (freshly grated)
  • 1/4 c. Lemon Juice (freshly squeezed)

Instructions
 

For the Scones:

  • In a large bowl, combine flour, sugar, baking powder and baking soda. Cut the butter pieces into flour until small crumbs (about 1 minute).
  • Stir the lemon zest into the mixing bowl. Combine the lemon juice and milk and immediately pour into the mixing bowl. Stir until combined and work dough into a ball. Knead 8-10 times. *Optional: Let dough rest in the refrigerator for at least 15 minutes to make it easier to work with.
  • On a well floured surface, roll out dough until it is about a 1/2" thick. With a knife, cut the dough into small triangles. Or, using a shot glass or clean medicine cup, cut the dough into small circles. Place on a cookie sheet and bake at 350 degrees for 12-15 minutes, until lightly golden brown on top. Remove to a wire rack and cool completely.

For the Glaze:

  • In a small bowl, combine powdered sugar and lemon zest. Slowly add just enough lemon juice until you reach the desired consistency for a glaze.
  • Spoon glaze over the cooled mini scones and let dry. Enjoy!
Keyword mini lemon scones