Lemon Chia Seed Scones

I've told you before, my friend Kandyce has encourages me in the business of making scones -- finding recipes and making them my own. She will be the true baker one day. However, these delicious morsels of goodness were inspired by scones she blogged about earlier this year. Note: every time I say chia seed, I am afraid I will slip and set chia pet. the two are nothing alike. read more about chia seeds here.


2½ (12 ounces) all-purpose flour
¼ cup granulated sugar and 1 tablespoon reserved
zest of two lemons
3 tablespoons of chia seeds
1½ teaspoon baking powder
1/3 teaspoon baking soda
½ teaspoon salt
1 stick unsalted butter, frozen, or place in the freezer shortly before beginning recipe
1 cup evaporated milk (or buttermilk or cream, it amazes me how inexact this ingredient needs to be)


  • Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, combine flour, sugar, 1 tablespoon lemon zest (set the remaining zest aside for later), chia seeds and whisk together. The lemon zest will bring some moisture to the mix, you want to make sure it is fully coated in flour before adding the next three ingredients. Add in the baking powder, baking soda and salt and whisk again. 
  • Using a box grater, grate the frozen butter into the flour mixture. Work through with your hands to form pebble like dough. Put into fridge or freezer to keep chill for a quick minute.
  • While the dough is in the freezer, mix remaining lemon zest and reserved sugar in a small bowl, work together with the back of a spoon, almost like a mortar and pedestal.
  • Get the dough out and add in the evaporated milk.  With a wooden spoon, work the dough together, you may need to use your hands.
  • On a lightly floured work surface, pat the dough out to consistent ½-inch thick or slightly less. Using a 2-inch round cookie cutter, or similarly sized shape, form small bite size scones.
  • Lay scones out on parchment paper leaving an inch of room between them. Once the sheet is full, sprinkle the reserves sugar-lemon zest on top
  • Bake until just beginning to turn golden for 15-18 minutes.
  • Cook on a wire rack. Serve warm, or store in an airtight container.
  • Repeat from the beginning -- because as soon as you start to eat them, you know you are going to wish you made a double batch. Were you wondering why there was no after photo?

Have you ever made scones before? 
What is your favorite recipe?

Or are you afraid of certain types of baking like I was? 
What baking hurdles are you afraid to jump? Im still terrified to bake a layer cake...

Disclaimer: compensated affiliate links may be used in this post.

1 comment:

  1. These sound so yummy! I haven't tried to make scones before but I really think it's time!



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