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Easy Whole Wheat Scones with Lemon Glaze Recipe

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Tea time isn’t exactly an American tradition. In fact, where I live, if you ask for tea, it comes ice cold and sugary sweet. 

But that didn’t stop me from participating in a tea with friends where this whole wheat scone recipe was born! If you’re looking for a good scone with high quality ingredients, then I totally have you covered!

lemon glazed scones

Making Whole Wheat Scones at Home

If you’ve never had scones and are wondering what they are, they’re a bread (can be sweet or savory) with a slight crumbly texture and usually in a triangular shape. I decided to create a simple and slightly sweet whole wheat scone with a zesty lemon glaze to brighten up the taste. 

If you’re new to baking with whole grain flour, check out my full post A Quick Guide to Baking with Whole Grains. This will give you a lot of info on how you can get started, and it has helpful tips on getting started milling at home! I personally use a Wondermill Grain Mill, and it 20 years old and still going strong.

While you certainly can use store bought whole wheat flour, freshly milled retains much more of the nutrient value and results in a softer scone.

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Making scones with Greek yogurt

To lighten these delicious scones up from the traditional cream scones made with heavy cream and all purpose flour, I opted for freshly milled whole wheat flour and subbed out the cream for a combination of Greek yogurt and milk. 

The scones, made similarly to southern biscuits, do still use butter cut into the simple ingredients, but the yogurt makes these soft and tender as well. These homemade scones are full of whole grain goodness, and can easily be served with fresh fruit or lightly sweetened cream. They are on the sweeter side compared to biscuits, but you could always pull back the sugar or honey if you’d like.

If you want to cut back the sugar, simply leave off the lemon glaze; they will still be a tender and delicious baked treat! You could also add a dollop of my Easy Homemade Lemon Curd for a creamy zing!

Lemon Scones with Greek Yogurt Ingredients:

Here’s what you’ll need to make these flaky scones:

  • 2 cups soft whole wheat flour (whole wheat pastry flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp sugar, or honey
  • 1/2 cup plain greek yogurt
  • 1 tbsp milk, (I used unsweetened almond)
  • 1 tsp vanilla
  • 4 tbsp cold butter, cubed
  • 3/4 cup powdered sugar
  • 1/2 lemon, zested
  • 1/2 lemon, juiced

Whole Grain Lemon Scones Recipe

  1. Preheat oven to 425 degrees. Prepare baking sheet by putting a piece of parchment paper on top.
  2. Combine dry ingredients including soft whole wheat flour (or all-purpose or regular whole wheat in a pinch) in a large bowl along with the baking powder, baking soda, salt, and sugar. Whisk to combine. Add in cubed butter and use a pastry blender or fork to mix in. (A food processor would also work here, too.) You want the mixture to look crumbly with no big chunks of butter.  
lemon scones dry ingredients in a bowl
  1. In a separate bowl, combine the wet ingredients: Greek yogurt, vanilla, and milk. Add to the flour mixture. Stir just until combined. Your dough should be all together in a ball. But if it’s too crumbly, and not coming together, add more milk a tablespoon at a time.
lemon half with greek yogurt in measuring cup
  1. Place your scone dough on a parchment lined baking sheet pan or baking stone. Either form your scone dough into one flattened round shape about one inch thick for large scones or divide dough into two smaller rounds an inch thick. 
scone batter on parchment paper
  1. Bake for 15-20 minutes or until golden brown on the edges and on top. Remove from oven and let cool on sheet for several minutes. Move to a wire rack to cool completely.        
  2. While cooling, make the lemon glaze. Combine powdered sugar, lemon zest, and lemon juice in small bowl. Stir until smooth and thin enough to drizzle. If you need to thicken your glaze, add more sugar. If you need to thin it, use more lemon juice (or milk for a less lemony taste).
fresh baked lemon scones on cooling rack
  1. Place a sheet of wax paper under your wire rack, and drizzle the lemon glaze on top of each scone. (The wax paper makes clean up a breeze.)
glazed scones

How to Store Homemade Scones

If there happen to be any scones left, then store them in an airtight container for several days on the counter. 

For longer storage, scones can be frozen for eating later. Simply put the separated scones in a freezer bag or freezer-safe container and freeze! When ready to eat, heat the scone in the oven at low temp oven for 5 minutes or so. The microwave won’t do your scones justice.

Serve these delicious whole wheat scones with tea, coffee, or your beverage of choice. And don’t forget to lift your pinky! Enjoy!

Other Whole Grain Recipes to Enjoy:

Yield: 8

Easy Scones with Zesty Lemon Glaze

scones lemon glaze

A slightly sweet scone with a zesty lemon glaze! A perfect treat for breakfast or for any tea time.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 cups soft whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 3 tbsp Sugar, or honey
  • 1/2 cup Plain Greek yogurt
  • 1 tbsp milk, I used unsweetened cashew
  • 1 tsp Vanilla
  • 4 tbsp cold butter, cubed
  • 3/4 cup Powdered Sugar
  • 1/2 lemon, zested
  • 1/2 lemon, juiced


  1. Preheat oven to 425 degrees. Place parchment paper on a baking sheet.
  2. Combine flour, baking powder, baking soda, salt, and sugar in a bowl. Cut in butter with a pastry blender or a fork until the mix resembles coarse crumbles.
  3. Combine yogurt, vanilla, and milk. Add to flour mixture, stirring just until combined. Dough should hold together. (Add milk, a tablespoon at a time, if dough is too dry.)
  4. Place dough on parchment paper and shape/flatten into one large circle, or create two smaller circles. Use a pastry cutter or butter knife to cut dough into 8 equal pieces.
  5. Place in oven and bake for 15-20 minutes or until golden brown. Remove from oven and cool for several minutes on pan, then move scones to a cooling rack.
  6. While scones are cooling, make glaze. Place powdered sugar in a small bowl, zest lemon into powdered sugar and stir. Juice half a lemon into the sugar and stir. If glaze needs to be thickened, add more powdered sugar. If you'd like a thinner glaze, add more lemon juice or a splash of milk.
  7. Place a sheet of wax paper under cooling rack and drizzle lemon glaze on top of cooled scones. Serve for your next family breakfast or tea time. Enjoy!

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 155Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 178mgCarbohydrates: 27gFiber: 2gSugar: 12gProtein: 4g


Saturday 28th of March 2020

The recipe has vanilla in ingredients but isn’t mentioned in directions. Do you add vanilla with milk part of directions. Maybe I missed it but reread twice.


Saturday 28th of March 2020

Hi Barb! Yes, so sorry about that. Definitely add it with the wet ingredients. I'll edit the post, and thank you for letting me know!

Miz Helen

Tuesday 16th of May 2017

We love scones and these look awesome! Hope you are having a fantastic week and thanks so much for sharing with us at Full Plate Thursday. We will look forward to seeing you again real soon! Miz Helen

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