Lemon Chia Scones

There’s something so timeless about a tray of freshly baked scones cooling on the counter. The way their golden tops split open just slightly, the scent of citrus wafting through the air, and that first bite—tender inside with a subtle crunch of chia seeds—is enough to transport anyone to a cozy Sunday morning kitchen.

When I was growing up, my grandmother had a way with scones. Her classic raisin scones were a weekend staple, and though she never baked with chia seeds, she adored bright flavors like lemon. I can still remember her zesting lemons with the smallest grater you’ve ever seen, a little mountain of yellow curls perfuming the air. Today, I think she would’ve loved these Lemon Chia Scones—an updated twist on a classic, pairing the sunny brightness of citrus with the wholesome pop of chia.

These scones are more than just a breakfast treat; they’re a gentle reminder that simple ingredients, when brought together thoughtfully, can create something extraordinary. Imagine a lazy Saturday morning with a steaming pot of tea or coffee, a small plate of these scones, and the sunlight streaming through your window. That’s the kind of kitchen memory worth making.

Why You’ll Love These Scones

• Bright & Refreshing Flavor: Lemon zest and juice bring a fresh citrus note to every bite.
• Nutritious Twist: Chia seeds add a lovely crunch plus a boost of omega-3s and fiber.
• Quick & Simple: You don’t need fancy equipment—just a bowl, a pastry cutter (or fork), and an oven.
• Versatile: Perfect for breakfast, brunch, or as an afternoon tea snack.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons chia seeds
• Zest of 1 large lemon
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup heavy cream (plus extra for brushing)
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, chia seeds, and lemon zest.
3. Add cold butter cubes and cut into the flour mixture with a pastry cutter or fork until it resembles coarse crumbs.
4. In a small bowl, whisk together cream, egg, lemon juice, and vanilla extract.
5. Pour wet ingredients into dry ingredients and gently mix until just combined. Do not overmix—the dough should be slightly shaggy.
6. Transfer dough to a lightly floured surface and shape into a circle about 1-inch thick. Cut into 8 wedges.
7. Place scones onto prepared baking sheet, spacing slightly apart. Brush tops with a little cream.
8. Bake for 15–18 minutes or until tops are golden brown.
9. Let cool slightly on a wire rack. Meanwhile, whisk powdered sugar with lemon juice to form a smooth glaze.
10. Drizzle glaze over cooled scones, allow to set, and enjoy warm or at room temperature.

Lemon Chia Scones

Tender scones infused with bright lemon flavor and crunchy chia seeds, topped with a tangy lemon glaze—perfect for breakfast or tea time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 8 scones

Course: Breakfast, Brunch, Snack

Cuisine: American, Baking

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

Scone Dough

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 2 tbsp chia seeds
• 1 lemon zest from 1 large lemon
• 1/2 cup unsalted butter cold, cubed
• 2/3 cup heavy cream plus extra for brushing
• 1 egg large
• 2 tbsp lemon juice fresh
• 1 tsp vanilla extract

Glaze

• 1 cup powdered sugar
• 2-3 tbsp lemon juice fresh

Equipment

• Mixing bowls
• Pastry cutter or fork
• Baking sheet
• Wire rack

Method

 

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, salt, chia seeds, and lemon zest.
3. Cut cold butter into dry ingredients until mixture resembles coarse crumbs.
4. Whisk cream, egg, lemon juice, and vanilla; stir into dry mixture until just combined.
5. Shape dough into 1-inch thick circle, cut into 8 wedges.
6. Place wedges on baking sheet, brush with cream, and bake 15–18 minutes until golden.
7. Cool slightly, then drizzle with lemon glaze before serving.

Notes

Best enjoyed the same day. For variation, add blueberries to the dough before baking.

Tips & Cozy Serving Ideas

• Serve with tea: Lemon pairs beautifully with Earl Grey or chamomile.
• Storage: Keep in an airtight container for up to 2 days, or freeze unglazed scones for longer storage.
• Variations: Try adding blueberries for a Lemon Blueberry Chia twist, or swap the glaze for a simple dusting of powdered sugar.
• Gift Idea: Wrap cooled scones in parchment, tie with twine, and gift as a sweet homemade present.