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Lemon Scones for a Party

(aka: Baked in a 9x13)
Author: Cristen


For the scones:

  • 4 cups all purpose flour
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • Zest of one large or two small lemons *pro-tip: rub lemon zest into sugar before adding it to dry ingredients for better flavor.
  • 2 sticks butter divided
  • 1/2 cup milk
  • 1/3 cup sour cream
  • 1/4 cup lemon juice
  • 3 eggs
  • 2 tsp vanilla extract


  • 1 1/2 tablespoons granulated sugar


  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract or vanilla bean paste


For the scones:

  • In a large mixing bowl combine flour, baking powder, salt, sugar and lemon zest. Whisk well. Add 12 tablespoons of well chilled butter in ½” cubes. Cut butter into dry ingredients until mixture resembles a rocky road. In a separate bowl combine milk, sour cream, lemon juice eggs and vanilla. Whisk well and add to dry ingredients. Fold mixture together gently, taking care not to over mix.
  • Melt remaining 4 tablespoons of butter. Add 3 tablespoons to a 9x13 inch baking dish and brush around until evenly coated. Scoop scone dough into the 9x13 pan. Brush top of dough with remaining 1 tablespoon butter. Sprinkle with 1 ½ tablespoons granulated sugar. Bake for 20-23 minutes in a 425 degree oven until golden on top and baked throughout (or 185-200 degrees F on a digital instant read thermometer.)
  • Combine glaze ingredients. Drizzle glaze over scones after they've cooled slightly.