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a piece of homemade buttermilk lemon scone

Buttermilk Lemon Scones

Buttermilk Lemon Scones are quite simple to make and turn out light and fluffy if made with a delicate touch. They're perfect for Mother's Day brunch.
Course Breakfast
Cuisine American
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 16 scones
Calories 172


  • 3 cups all purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons baking powder
  • ¼ teaspoon salt
  • zest from one large lemon
  • ¾ cup unsalted butter ( cold, cut into 1" cubes)
  • 1 whole egg
  • buttermilk (about a cup, see instructions)
  • large sparkly sugar crystals for the top


  • Preheat oven to 375 degrees F. Prepare your baking sheet by lining with parchment paper.
  • Add flour, sugar, baking powder, salt, and lemon zest to a food processor with the dough attachment in place. Pulse a few times to combine the ingredients.
  • Add cold butter cubes and pulse until the mixture has little pea sized dough balls.
  • Using a glass (or see through) measuring cup, add the egg and lightly beat. Then, add enough buttermilk such that the combined volume of the egg and the buttermilk is 9 ounces. Stir to combine.
  • Slowly add the buttermilk egg mixture to the dry ingredients while pulsing after each pour just to combine. Be very careful not to over mix. Turn out dough onto a lightly floured surface. Not all of my dough was combined and I worked it together once on the counter. Pat the dough so that it is about 1" thick. Slice into biscuits or use a cutter to cut out shapes.
  • Sprinkle the scones with the sparkly sugar and bake in preheated oven for about 15 minutes until lightly golden brown.
  • Serve with whipped cream, butter, or creme fraiche as well as fruit preserves.


Nutritional info based on one scone


Calories: 172kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 39mg | Potassium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 266IU | Calcium: 71mg | Iron: 1mg