This post may contain affiliate links, please see the privacy policy for details.
This recipe for lemon almond scones blends zesty citrus flavor with nutty crunch in a golden, tender scone that’s just the thing for breakfast, brunch or a cozy afternoon treat. These scones are brightened with lemon zest and juice, while slivered almonds add texture both inside and on top. The simple lemon glaze drizzled over the cooled scones adds a sweet-tart finish. They’re quick to whip up and bake beautifully with just a few pantry staples and fresh lemon.
These lemon almond scones are buttery, bright and topped with a sweet lemon glaze and crunchy toasted almonds. Perfect for brunch or a midday pick-me-up.
Also try raspberry hazelnut cookies, cinnamon scones, strawberry tartlets, blueberry cream cheese muffins, or white chocolate raspberry scones.
Why You’ll Love It
So simple: Scones use simple ingredients and don’t require any special tools to make.
Fresh lemon flavor: Bright citrus brings zing to every bite.
Crunchy almond topping: Toasted slivered almonds add texture and flavor.
Great for any time: Serve for breakfast, brunch or an afternoon snack.
Lemon Almond Scone Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All purpose flour: Forms the base structure of the scones.
Baking powder: Helps the scones rise for a fluffy texture.
Granulated sugar: Lightly sweetens the dough.
Lemon zest: Adds brightness and a bold citrus aroma.
Slivered almonds: Add texture and a nutty finish inside and on top.
Unsalted butter: For richness in the pastry.
Heavy cream: Moistens the dough and adds richness.
Lemon juice: Boosts the fresh lemon flavor.
Vanilla extract: Balances the citrus with a warm, sweet note.
Powdered sugar: Used for the lemon glaze topping.
How to Make Lemon Almond Scones
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the dry mix: Combine flour, baking powder, sugar, lemon zest, salt and almonds.
Cut in the butter: Mix until it resembles coarse crumbs with some larger bits.
Mix the wet ingredients: Whisk cream, lemon juice and vanilla in a small bowl.
Form the dough: Stir wet into dry, knead gently and shape into a circle.
Cut the scones: Slice the dough into 8 triangles.
Bake the scones: Brush with cream and bake until golden.
Make the glaze: Whisk together powdered sugar, lemon juice and zest.
Finish with toppings: Drizzle glaze and sprinkle with toasted almonds.
Substitutions and Variations
Make it gluten free: Swap the flour for a 1:1 gluten free baking blend.
Use another cream: Substitute heavy cream with canned coconut milk or oat cream for a dairy free version, or use buttermilk instead of cream if you prefer.
Add berries: Fold in fresh raspberries or blueberries for a fruity twist.
Swap nuts: Try chopped pistachios or hazelnuts instead of almonds, or even poppy seeds instead of nuts.
Include dried fruit: Add raisins, cranberries or apricots for a burst of sweetness and added texture.
Add chocolate chips: Chocolate chips added to the recipe would be a sweet and chocolatey twist.
A different citrus: Replace lemon zest with orange zest for an orange almond scones.
Serving Suggestions
For brunch: Lemon almond scones are an absolutely perfect option for a brunch or breakfast gathering. They pair well with a cinnamon dolce latte or tea and can be enjoyed plain or with a variety of toppings.
For a special occasion: These scones would make a great homemade gift or addition to a Mother’s Day brunch, Easter morning brunch or breakfast in bed. Scones are a classic option for baby showers too, or a great addition to an Easter brunch or breakfast. Pair them with baked oatmeal bars or chocolate caramel tart.
At tea time: These scones would also be perfect for a tea party or afternoon tea, maybe with almond croissant cookies too. The lemon and almond flavors would complement a variety of teas and you could also make some pimento cheese sandwiches or rotisserie chicken sandwiches to go with them.
How to Store Almond and Lemon Scones
Store: Keep them somewhere cool and dry and eat within 2 days for the best texture.
Freeze: You can freeze the scones for up to 3 months. Make sure they are completely cooled before placing them in an airtight container or freezer bag.
Thaw: Defrost at room temperature before serving.
Top Tips
Use cold butter: It helps create flaky layers in the scones.
Don’t overmix: Stop stirring once the dough just comes together.
Toast the almonds: This adds extra flavor and crunch to the topping.
Drizzle when cool: Let the scones cool before glazing to avoid melting it off.
Lemon Scone FAQs
This Scottish quick bread is said to be named after the Stone of Destiny (or Scone) which is the place where Scottish kings were once crowned. The original triangular shaped scone was made with oats and believe it or not, it was griddle-baked. Today you will see scones in triangles, but sometimes a circular shape, too.
Cold butter creates the flakiness. The bits of cold butter melt and make steam pockets and fluffy layers. You want the butter to be as solid as possible before working it into the dough, so that it will stay in little bits instead of seeping into the dough resulting in a denser scone.
Yes, you can make the scones in advance and store them in an airtight container or covered with plastic wrap in the refrigerator for up to 2 days. Reheat them in the oven or microwave before serving.
Lemon Almond Scone with Lemon Glaze Recipe
Lemon Almond Scones
Equipment
- Microplane or Zester
Ingredients
For the Scones
- 2 Cups all purpose flour
- 1 Tablespoon baking powder
- 3 Tablespoons granulated sugar
- 2 lemon zest, from 2 lemons
- ½ Teaspoon salt
- ½ Cup almonds, slivered
- 6 Tablespoons unsalted butter, cold, cut into cubes
- 1 Cup heavy cream, plus 1 tablespoon, divided
- 1 Tablespoon lemon juice, fresh
- 1 Teaspoon vanilla extract
For the Lemon Glaze
- 1 Cup powdered sugar
- ½ Teaspoon lemon zest
- 1 Juice of lemon
- ½ Cup almonds, toasted, slivered
Instructions
- Preheat oven to 400°F. Line a large baking sheet with Silpat and set aside.
- In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt and almonds. Quickly cut in the butter and mix until mixture resembles coarse meal, with a feel larger butter lumps.
- In a small bowl, whisk together 1 cup of heavy cream, lemon juice and vanilla extract. Pour mixture over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
- Transfer dough to a floured counter and knead dough by hand just until it forms a ball. Form scones by patting the dough into a ¾-inch thick round. Cut the scones into 8 triangles.
- Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream.
- Bake scones for 15 to 18 minutes, or until light brown, then cool on a wire rack.
- While the scones are cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Whisk until smooth.
- Drizzle glaze over the scones. Top with toasted almonds.
Notes
Don’t overmix: Stop stirring once the dough just comes together.
Toast the almonds: This adds extra flavor and crunch to the topping.
Drizzle when cool: Let the scones cool before glazing to avoid melting it off.
Nutrition
There’s something extra satisfying about fresh-baked lemon almond scones, especially when they’re topped with sweet lemon glaze and toasted almonds. They strike the perfect balance between light sweetness and bright citrus, making them a go-to for breakfast or afternoon tea. These scones are easy to make and freeze beautifully, so you can always have a batch ready to share or enjoy later.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
No egg ?
No, it doesn’t use egg at all. The dough holds together from the butter, heavy cream and a bit of lemon juice, which add moisture, richness and a little lift so the scones bake up tender without needing an egg.
Probably the 10th time I have made them! Always a hit
I love the combination of lemon and almonds. Winner!!!
These are the best scones I’ve tried. I am excited to make it again this weekend for my family!