Sour Lemon Scones by Baked
Cook time
Total time
Serves: 12 scones
  • 4 cups all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ginger
  • 1½ cups (3 sticks) unsalted butter, cubed and cold
  • 1 egg, room temperature
  • 1 cup buttermilk (or 1 tablespoon of lemon juice + 1 cup of milk)
  • ¼ cup grated lemon zest (about 3 lemons)
  • ½ cup diced candied lemon peel (recipe follows - optional, but highly recommended)
  • 2 tablespoons raw sugar (optional)
  • 1 cup confectioners sugar
  • juice of 1 lemon
Candied Lemon Peel
  • 4 lemons
  • 2 cups granulated sugar
  • ¾ cup light corn syrup
  1. Pre-heat the oven to 350 degrees F. Line and/or grease your baking sheets. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ginger. Add in the cubed butter and mix with your hands until pea-sized clumps form.
  2. Whisk together the egg, ¾ cup of the milk, and the lemon zest. Gradually add in the wet ingredients to the dry ingredients. Gently knead the dough with your hands until it starts to come together. Add in the candied lemon peel (recipe below) and knead together, gently.
  3. Move the dough to a floured surface, and use your hands to shape the dough into 2 discs (about 1½ inches in height). Do not overwork the dough. Cut the disc into 6 wedges. Alternately, you can do what I did, which was to simply drop the dough onto a greased baking sheet by the spoonful, as you would with a cookie dough. I found this to be pretty fool proof and required much less work. It's up to you and just depends on what you want your scones to look like.
  4. Place the scones on your greased and/or lined baking sheet. Brush each scone with the remaining buttermilk and sprinkle with a little raw sugar, if you're using it. Bake for 25-30 minutes, rotating the pan halfway through, or until the scones are golden brown. Transfer the scones to a cooling rack and allow to cool completely. Make your glaze by combining the powdered sugar and the lemon juice, adding more of each until you have reached your desired consistency. Drizzle the glaze over the scones with a large spoon.
Candied Lemon Peel
  1. Wash your lemons. Peel each lemon in large strips, with a knife or a sharp peeler. Remove any white pith that is left behind.
  2. Place the peel in a large sauce pot and cover with 1 cup of cold water. Bring to a boil and strain. Do this 3 more times.
  3. Place the lemon peel, 4 cups of water, the granulated sugar, and light corn syrup. Simmer to 15-20 minutes, until the mixture is thickened and the peel is translucent. When the syrup has cooled, remove the peel and cut it into strips. Sprinkle the strips with some granulated sugar.
Recipe by The Crepes of Wrath at