These easy lemon basil scones are soft, buttery, and bursting with fresh citrus and herb flavor. Made with real lemon zest and chopped fresh basil, they’re a fun and refreshing twist on classic scones—perfect for brunch, tea, or a light summer bake. Ready in under an hour!
Equipment
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Spatula
- Rolling Pin
- Plastic wrap
- Dough Scraper or Large Spoon
- Knife
- Wire Rack
- Zester or Microplane
Ingredients
DOUGH
- 3 cups flour
- 2 tbsp baking powder
- ⅓ cup sugar
- ½ tsp salt
- 5 ½ tbsp unsalted butter cold and cubed
- 1 ½ tbsp lemon zest approx. 2-3 lemons
- ¼ cup fresh basil finely chopped
- 2 eggs
- ½ cup buttermilk
GLAZE
- 1 egg yolk
- 2 tbsp heavy cream
LEMON-BASIL SUGAR
- 1 tsp lemon zest
- 1 tsp basil chopped
- 1 ½ tbsp sugar
Instructions
- In a bowl, combine flour, baking powder, sugar, and salt
- Add cubed cold butter to the bowl and use your fingers to rub the butter into the dry ingredients until fine and no large lumps of butter remain.
- Stir in lemon zest and chopped basil
- In a separate bowl, whisk together two large eggs
- Make a well in the dry mix and pour your beaten eggs and buttermilk into the well
- Cut through the mixture with a dough scraper or large spoon. Once there is barely any loose flour at the bottom, gently compress the dough with your hand to bring it together. Avoid stretching dough, as you don’t want the gluten to build up
- Dump the dough onto your counter and press it into a square, then fold the dough over and gently compress
- Flatten slightly and wrap up tightly. Refrigerate 30 minutes
- Very lightly dust the counter with flour. Place down chilled dough and lightly flour the surface before rolling it into a rectangle just under an inch thick
- Use your dough scraper or a knife to cut into 12 right triangles. Place 6 on a parchment-lined baking sheet with a few inches between each scone (these will puff up as they bake). If any bits of basil are sticking out, make sure to press them in so they don’t burn
- In a bowl, make your glaze, beating together your yolk and heavy cream
- Lightly brush only the tops of your cut scones with the glaze and leave uncovered to dry for 15 minutes
- Preheat your oven to 325°F
- Bake one tray at a time for 16-18 minutes. Rotating the pan once at the 10-minute mark, baking until lightly golden around the top and edges
- While the scones are baking, make your lemon basil sugar. Combine the sugar, lemon zest, and basil in a bowl. Rub the zest and basil into the sugar for a few minutes, working to blend the oils from each into the sugar
- Sprinkle the lemon basil sugar over the scones immediately once they come out of the oven
- Transfer the scones to a wire rack to cool completely. Repeat with the second batch of scones
- Enjoy!
