These lemon scones without butter are tender, citrusy, and easy to make. Made with yogurt instead of butter, they’re a refreshing twist on a classic!
Whether you enjoy them as a morning treat or an afternoon pick-me-up, these scones are sure to brighten your day.
Ingredients (Makes 6 scones)
Dry Ingredients:
• 200g all-purpose flour
• 50g sugar of your choice (I used coconut sugar)
• 7g baking powder
• A pinch of salt
Wet Ingredients:
• 60g plain yogurt (or your favorite milk)
• 25g freshly squeezed lemon juice
• Zest from 1 unwaxed (preferably organic) lemon
• 20g walnuts, roughly chopped
• 50g coconut oil (or your preferred oil)
• 1 tsp beet sugar (optional, for topping)
Prep Before You Begin
• Finely zest the lemon, avoiding the bitter white pith.
• Break the walnuts into rough pieces by hand.
• Mix all wet ingredients together in a small bowl.
• Preheat your oven to 180°C (350°F).
Instructions
Step 1: Make the Dough Base
In a large bowl, mix flour, sugar, baking powder, and salt.
Add coconut oil and gently rub it in with your fingers until the texture becomes crumbly and pale.
Step 2: Bring It Together
Add lemon zest and walnuts. Then pour in the yogurt-lemon mixture.
Using a spatula, cut and fold the mixture until it begins to come together. Do not overmix.
To create flaky layers: divide the dough into two parts, stack them, press down, and repeat this process once more.
Step 3: Shape and Cut
On a parchment-lined surface, form the dough into a 3cm-thick rectangle.
Trim the sides and gently place the offcuts on top. Cut into 6 equal pieces.
Step 4: Bake
Cut the dough into 6 equal pieces. If you’d like a touch of sweetness on top, sprinkle a bit of beet sugar now. Place the scones (with the parchment) onto a baking sheet and bake on the lower rack at 180°C (350°F) for 20–25 minutes, or until the tops are lightly golden.
Let them cool on a wire rack before serving.
Variations & Tips
• Use almond milk yogurt for a low-lactose option.
• Add a light lemon glaze for extra sweetness.
• Swap walnuts for pecans or skip nuts for a smoother texture.
Storage Tips
These scones will keep at room temperature for about two days. If you prefer, warm them up slightly before eating for that just-baked feel.
Every bite of these lemon scones is a lovely balance of bright citrus, crunchy walnuts, and tender crumb. They’re light, cozy, and full of texture—perfect for sharing (or not!). Hope you enjoy them as much as I do. 💛
