Baked in sweet bunny shapes, these Lemon Bunny scones are the perfect way to welcome in Spring or celebrate Easter. These Lemon Scones are made with Greek yogurt and flavored with fresh lemon and adorned with a lemon glaze, for a sweet delicate pastry perfect for breakfast or brunch.
On Easter morning, as the kids are busy finding the eggs that the magical bunny hid for them, I can think of nothing better than stretching out with a homemade latte and a delicate scone while I soak in every minute of their joy and delights as they find their little treasures.
As they finish filling their baskets, their smiles will remain big as they join me at the Easter brunch table where we dine on Hash Brown Casserole and sweet little bunny scones kissed with a lemon glaze await them.
Homemade lemon scones are a perfect addition to any spring brunch, and when made into little bunny shapes, they are perfect for Easter Breakfast.
But you do not have to make these scones shaped as bunnies to enjoy them–simply cut them into the traditional triangle shapes, they will still taste amazing.
Let’s take a minute to talk about how amazing these lemon scones are.
- First of all, my scone recipe is EASY to make with the help of a food processor.
- Secondly, they have been made lighter than traditional scones with the addition of Greek yogurt to replace some of the butter.
- Third, they feature a bright lemon flavor.
- Finally, the glaze the scones with a fresh lemon juice glaze—is the icing on the cake……or scone 🙂
How to make scones using a food processor
A key to the perfect texture in a scone, is using cold butter, yogurt and liquid and quickly cutting those ingredients into the flour mixture.
Cutting just means to the gently mix the ingredients together so that the butter and yogurt are left in chunks throughout the dough. These chunks will cause air pockets in the dough which help to give the scones their delicate texture.
You can use a pastry cutter, but I prefer to use my food processor.
I just place the ingredients into my food processor and pulse, pulse, pulse. The dough was done and the butter and yogurt are evenly distributed throughout the scone batter.
After you use your dough is just combined, dump out onto a flour surface and knead the dough together so that it just sticks together. It is crucial to not over knead the dough, or you will be left with tough scones.
Roll out to 1/2 inch thickness.
Now here, is where I got out the cookie cutter, but you could simply cut this into 6-8 triangles, using a butter knife.
Place the scones on a baking sheet and then brush with an egg wash. The egg wash will help the scones get a beautiful golden color.
While the scones bake, make a simple glaze of fresh lemon juice and powdered sugar.
Then after the scones cool, dip each one into the lemon glaze and allowed to sit for the glaze to harden, as I licked the glaze joyfully from my fingers.
That is it. So easy, so refreshing, so fun!
Make up these little bunny scones and add a special memory to your Easter holiday.
Tips for Flaky Scones
- The most important step of making tender scones, is to be sure your butter and yogurt are super cold. I like to cut up my butter into cubes and then place in the freezer for 5 minutes while I assemble the other ingredients.
- You also want to work as quickly as possible to combine the dough. It should only take a few pulses in your food processor for the scone batter to come together and you only need to knead the dough once or twice–you are not looking for smooth dough, just dough that has evenly come together.
- If you feel that your dough has gotten warm while working with it–pop the dough back in the fridge for 15-30 minutes before cutting and baking.
- You can store these lemon scones at room temperature for 24 hours and in the fridge up to 4 days.
Lemon Bunny Scones
- 1 1/2 cup whole white wheat flour
- 3 tablespoons white sugar
- 2 teaspoons baking powder
- 1 lemon zested and juiced
- dash of salt
- 3 tablespoons butter cubed and chilled
- 1/3 cup cold Greek yogurt
- 1/2 teaspoon vanilla extract
- 1 egg seperated
- 3 tablespoons powdered sugar
- Preheat oven to 400 degrees.
- In food processor, combine flour, white sugar, baking powder, salt and the zest of the lemon. Pulse once or twice until combined.
- Add in the butter, yogurt, vanilla, and egg white. Pulse until dough is just combined and looks like sand. Dump the dough out unto floured surfaced and press together into a large circular disk. Roll out to 1/2 inch thick. Either cut with a floured cookie cutter or a knife into triangles.
- Place on cookie sheet.
- Mix egg yolk with 1 tablespoons water and brush over each scone.
- Bake for 12-15 minutes, or until browned.
- While the scones are baking, prepare glaze by mixing together the juice of a lemon and the powdered sugar.
- Once scones are cool to the touch, dip each scone into the glaze and let sit until glaze sets.