Scones with Candied Lemons

Scones with Candied Lemons

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From: Diabetic Living Magazine

These scones are bursting with lemon flavor. The scones have a lemony taste but the stars of the show may just be the glaze and the beautiful—and edible—candied lemon slices!

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 3 lemons
  • 1 cup granulated sugar (see Tip)
  • ¾ cup water
  • 1½ cups all-purpose flour
  • ½ cup whole-wheat flour
  • 3 tablespoons granulated sugar (see Tip)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup unsalted butter
  • 2 eggs, lightly beaten
  • ⅓ cup buttermilk
  • ½ cup powdered sugar (see Tip)
  • 1 teaspoon vanilla


  • Prep

  • Ready In

  1. Cut part of one lemon into six paper-thin slices; discard seeds. Remove zest and squeeze 2 tablespoons juice from the remaining lemons. For candied lemons, in a large skillet heat lemon juice, 1 cup granulated sugar and the water over medium just until boiling, stirring until sugar is dissolved. Add lemon slices; reduce heat. Simmer gently 15 minutes or until slightly translucent and rinds are softened, keeping slices in a single layer and turning occasionally. Remove from heat. Using tongs, transfer slices to a waxed paper-lined baking sheet; cool completely (about 1 hour). Discard syrup or reserve for another use. Cover and chill lemon slices 2 hours (see Tip). Cut slices in half.
  2. Preheat oven to 400°F. In a medium bowl stir together 2 tablespoons of the lemon zest and the next six ingredients (through salt). Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.
  3. In a small bowl combine eggs and buttermilk; add all at once to flour mixture. Stir with a fork just until moistened (some of the dough may look dry). Knead gently in bowl until dough comes together.
  4. Turn out onto a lightly floured surface. Pat or lightly roll into an 8-inch circle. Brush top with additional buttermilk. Cut into 12 wedges.
  5. Place wedges 1 inch apart on a large baking sheet; top with candied lemon halves. Bake 12 to 14 minutes or until edges are light brown. Cool on baking sheet on a wire rack 10 minutes.
  6. Meanwhile, for glaze, in a small bowl combine powdered sugar, vanilla, 1 tablespoon additional buttermilk and ½ teaspoon of the lemon zest. Spoon over scones; let stand 5 minutes. Serve warm.
  • Tips: We do not recommend using a sugar substitute for the granulated sugar in the candied lemons or for the powdered sugar in the glaze.
  • If using a sugar substitute to make the scones, we recommend Splenda® Granular. Follow package directions to use product amount equivalent to 3 tablespoons. Nutrition Facts Per Serving with Substitute: Same as below, except 176 cal., 27 g carb. (10 g sugars).
  • Candied lemons can be prepared ahead and chilled for up to 2 days.

Nutrition information

  • Serving size: 1 scone
  • Per serving: 187 calories; 6 g fat(4 g sat); 1 g fiber; 30 g carbohydrates; 4 g protein; 52 mcg folate; 45 mg cholesterol; 13 g sugars; 207 IU vitamin A; 9 mg vitamin C; 63 mg calcium; 1 mg iron; 159 mg sodium; 64 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 fat, ½ other carbohydrate

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