Lemon & Sage Scones

Well, here we are again, indulging my obsession with lemons, and still not sorry about it. I honestly can’t think of anything, sweet or savory, that isn’t made better by the addition of lemon. I’m always grabbing lemons out of the fridge for something or other and then telling Alexa to add more to my grocery list. I should really just get one of those centerpieces for the table that holds a dozen lemons. Then I’d always have plenty to make these light and flaky Lemon & Sage Scones, which are my new favorite summer pastry.

Lemon + Sage = Heaven

These scones are as refreshing as a pastry can get, and in the warmer months when we don’t really eat too many pastries, they’re a really nice Sunday morning treat without being too heavy. What I love most about them is the combination of lemon and sage. Sage is hands down one of my favorite scents in the world. I actually have a lemon and sage-scented candle burning in my bedroom right now. The combination of lemon and sage is such an intoxicating scent that it’s actually rumored that Williams Sonoma stores have a small pot of lemon juice and sage leaves simmering at all times, in order to fill the stores with the aroma. I have no idea if this is true, but if it is, it’s genius.

How to make Lemon & Sage Scones

You can duplicate this incredible aroma by, you know, baking these Lemon & Sage Scones. And bonus, you get something delicious to eat out of the deal. These scones are airy and mild with just the faintest hints of citrus. Nothing could be better with a hot or iced coffee in the summer.

The key to the light, flaky texture is using cold butter. You’ll work it into the flour until it feels like coarse sand. A pastry blender works, but you can also just use your fingers. I always start with a pastry blender and resort to using my hands. Then, add moisture in the form of cream, lemon juice and lemon zest. Some minced fresh sage leaves add the very subtle herby flavor.

For me, they’re perfect as they are. But if you want to enhance the citrus flavor, definitely whip up the quick glaze and spread it on top. If you’re a lemon lover, you’ll really enjoy the glaze. It’s sweet and puckery all at once.

When you make these Lemon & Sage Scones, feel free to cut them into any shape you like. I have used a 3-inch biscuit cutter and I’ve also sliced them into triangles. The triangles feel more like they came out of my local coffee shop, which is fun. Just don’t forget the coffee. Enjoy!

Lemon & Sage Scones

Light and flaky scones that are easy to make, kissed with lemon flavor and scented with fresh sage leaves

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Prep Time 25 mins

Cook Time 25 mins

Total Time 50 mins

Course Breakfast, Snack

Cuisine American

Servings 8 scones

Ingredients

  

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The Scones

• 2 1/2 cups flour
• 1/3 cup sugar
• 1 Tbsp. baking powder
• 3/4 Tbsp. kosher salt
• 1 1/2 sticks cold, unsalted butter
• 1 1/2 tsp. lemon juice
• 1 tsp. lemon zest
• 2 tsp. minced sage leaves divided
• 1 cup heavy cream plus 2 Tbsp. for brushing

The Glaze

• 1 1/4 cups confectioners sugar
• 2 Tbsp. lemon juice

Instructions

 

• Preheat oven to 375 degrees.
• In a large bowl, whisk the flour, sugar, baking powder and salt together. Cut the cold butter into cubes, then add it to the flour mixture. Using a pastry cutter or just your fingers, work the butter and flour together until the mixture resembles coarse sand.
• Pour in the cream, lemon juice, lemon zest and 1 tsp. sage. Stir together. Dump the batter onto a flour surface and roll until 1-2 inches thick. Cut into triangles and place them onto a parchment-lined baking sheet.
• Brush the scones with remaining heavy cream and dust with sanding sugar. Sprinkle the remaining sage leaves on top. Bake 23-25 minutes. Allow to cool before glazing.
• To make the glaze, whisk lemon juice and sugar together until smooth.

Keyword breakfast, lemon

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