Lemon Cornmeal Scones Recipe

Name: Lemon Cornmeal Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sugar; 1 teaspoon freshly grated lemon zest; 1 1/2 cups all-purpose flour; 1/2 cup yellow cornmeal; 2 tablespoons sugar; 4 teaspoons baking powder; 1/2 teaspoon salt; 6 tablespoons cold Land O Lakes Butter, cut into 6 pieces; 1/3 cup Land O Lakes Half & Half; 2 Land O Lakes Eggs; 2 teaspoons freshly grated lemon zest

Servings: persons

2 tablespoons sugar
1 teaspoon freshly grated lemon zest
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold Land O Lakes Butter, cut into 6 pieces
1/3 cup Land O Lakes Half & Half
2 Land O Lakes Eggs
2 teaspoons freshly grated lemon zest

1
Heat oven to 400F.
2
Combine all topping ingredients in bowl; set aside.
3
Combine flour, cornmeal, 2 tablespoons sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
4
Stir in half & half, eggs and 2 teaspoons lemon zest just until moistened.
5
Turn dough onto lightly floured surface; knead 5 to 8 times until smooth, adding only enough flour as necessary to keep dough from sticking to surface.
6
Pat dough into 9-inch circle on greased baking sheet.
7
Sprinkle topping evenly over dough.
8
Score circle into 8 wedges with knife, do not separate.
9
Bake 15-20 minutes or until lightly browned.
10
Cool 10 minutes.
11
Carefully separate scones.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons sugar, 1 teaspoon freshly grated lemon zest, 1 1/2 cups all-purpose flour, 1/2 cup yellow cornmeal, and more.

Yes, Lemon Cornmeal Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Cornmeal Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions