You’ll absolutely love these Lemon Scones once you try them! The soft, crumbly scone dough, paired with the creamy, tangy lemon cheesecake filling, makes for a perfect treat to enjoy with tea or as a delicious snack any time of day. Trust me, they’re just as amazing as they sound!
Why You‘ll Love This Recipe
Lately, I’ve been totally obsessed with all things lemon! It’s such a refreshing and zesty flavor, and I can’t get enough of it.
Whether it’s in cakes, pies, or even scones, lemon just adds that perfect bright, tangy kick.
That’s why I’m so excited to share this Lemon Scone recipe with you!
These Lemon Scones are super easy to make, and I promise that if you follow my simple, step-by-step guide, you’ll end up with the most tender, flaky scones every time.
If you love lemon, you’ll also want to try my Lemon Panna Cotta, No-Bake Lemon Cheesecake, Lemon Cupcakes, or Lemon Crepe Cake, which are all packed with that irresistible lemony goodness.
But lemon isn’t the only flavor I enjoy in scones. I’ve also had so much fun experimenting with other varieties like Apple Cinnamon Scones, Peanut Butter Scones, and Cheese Scones.
Homemade lemon curd
For this recipe, I use my homemade lemon curd, which adds a wonderfully tangy and rich filling to the scones. Homemade leomn curd tastes so much fresher and more flavorful than store-bought versions. But if you’re in a pinch, store-bought lemon curd will work just fine—though, I have to say, homemade is always my favorite!
After making the lemon cheese filling, I divide it into 6 equal portions, wrap each in plastic wrap, and refrigerate. But if you’re short on time, you can wrap the entire portion in plastic wrap, chill it, and divide it into 6 parts later—it’s a handy shortcut!
Success Tips
- Use Cold Butter: This is key to achieving flaky layers in your scones.
- Avoid Overmixing: Mix the dough just until it comes together to keep the scones tender.
- Chill the Filling: This makes it easier to handle and shape.
- Zest Carefully: Only grate the yellow part of the lemon peel to avoid bitterness.
Ingredients:
For the Scone Dough:
- 150g cake flour
- 4g baking powder
- 12g fine sugar
- 1g salt
- 40g butter
- 60g milk
- 20g heavy cream
- Zest from 1 lemon
For the Lemon Cheesecake Filling:
- 150g cream cheese
- 10g fine sugar
- 20g lemon curd
- 10g milk powder
For Decoration:
- 6 small lemon slices (to decorate the tops)
Instructions:
- Make the Lemon Cheesecake Filling
- Place 150g cream cheese in a bowl and soften it at room temperature. Add 10g granulated sugar, 20g lemon curd, and 10g milk powder, then stir until smooth.
- Divide the filling into 6 equal portions, rolling each into a ball. Wrap each ball in plastic wrap and refrigerate to chill.
- Make the Scone Dough
- In a large bowl, mix 150g cake flour, 4g baking powder, 12g fine sugar, and 1g salt until well combined.
- Cut 40g chilled butter into small cubes. Wearing gloves, rub the butter into the flour mixture using your fingers until the mixture resembles coarse breadcrumbs. This creates the scone’s tender, flaky texture.
- Grate the zest of 1 lemon into the mixture for a burst of citrus fragrance.
- Gradually pour in 60g milk and 20g heavy cream, mixing just until the dough comes together. Be careful not to overwork the dough, as this can affect the scone’s texture.
- Shape the Scones
- Divide the dough into 6 equal portions and roll each portion into a ball. Gently flatten each ball and shape them into small bowls.
- Take the chilled lemon cheesecake filling from the fridge and place one ball of filling into the center of each dough bowl. Slowly gather the dough around the filling, but do not completely wrap the filling, leaving part of the filling exposed at the top.
- Place the filled scones on a baking tray. Top each scone with a lemon slice for decoration.
- Bake the Scones
- Preheat the oven to 175°C (top and bottom heat) for 10-15 minutes (I usually preheat the oven while preparing the dough).
- Once preheated, place the tray in the middle of the oven and bake for 25 minutes. Keep an eye on the scones while baking—when they turn golden brown, they’re ready.
- After baking, remove the scones from the oven and let them cool on a wire rack. Once fully cooled, you can optionally sprinkle some additional lemon zest on top for extra fragrance and flavor.
Frequently Asked Questions
Can I substitute the lemon curd in the filling?
Yes, if you can’t find lemon curd, you can make your own or use lemon marmalade as a substitute. Just keep in mind that the flavor might be slightly different but still delicious.
Can I make these scones ahead of time?
Absolutely! You can prepare the dough and lemon cheesecake filling in advance, store them separately in the fridge, and assemble the scones when you’re ready to bake. They’ll still turn out just as amazing!
How do I store leftover scones?
Store any leftover scones in an airtight container at room temperature for up to 2-3 days. You can also freeze them and reheat them later for a quick treat.
Lemon Scones with a Luscious Cheesecake Filling
Ingredients
For the Scone Dough:
- 150 g cake flour
- 4 g baking powder
- 12 g fine sugar
- 1 g salt
- 40 g butter
- 60 g milk
- 20 g heavy cream
- Zest from 1 lemon
For the Lemon Cheesecake Filling:
- 150 g cream cheese
- 10 g fine sugar
- 20 g lemon curd
- 10 g milk powder
For Decoration:
- 6 small lemon slices to decorate the tops
Instructions
Make the Lemon Cheesecake Filling
- Place 150g cream cheese in a bowl and soften it at room temperature. Add 10g granulated sugar, 20g lemon curd, and 10g milk powder, then stir until smooth.
- Divide the filling into 6 equal portions, rolling each into a ball. Wrap each ball in plastic wrap and refrigerate to chill.
Make the Scone Dough
- In a large bowl, mix 150g cake flour, 4g baking powder, 12g fine sugar, and 1g salt until well combined.
- Cut 40g chilled butter into small cubes. Wearing gloves, rub the butter into the flour mixture using your fingers until the mixture resembles coarse breadcrumbs. This creates the scone's tender, flaky texture.
- Grate the zest of 1 lemon into the mixture for a burst of citrus fragrance.
- Gradually pour in 60g milk and 20g heavy cream, mixing just until the dough comes together. Be careful not to overwork the dough, as this can affect the scone's texture.
Shape the Scones
- Divide the dough into 6 equal portions and roll each portion into a ball. Gently flatten each ball and shape them into small bowls.
- Take the chilled lemon cheesecake filling from the fridge and place one ball of filling into the center of each dough bowl. Slowly gather the dough around the filling, but do not completely wrap the filling, leaving part of the filling exposed at the top.
Bake the Scones
- Place the filled scones on a baking tray. Top each scone with a lemon slice for decoration.
- Preheat the oven to 175°C (top and bottom heat) for 10-15 minutes (I usually preheat the oven while preparing the dough).
- Once preheated, place the tray in the middle of the oven and bake for 25 minutes. Keep an eye on the scones while baking—when they turn golden brown, they're ready.
- After baking, remove the scones from the oven and let them cool on a wire rack. Once fully cooled, you can optionally sprinkle some additional lemon zest on top for extra fragrance and flavor.