Lemon Scones using Hard Boiled Eggs

Hard boiled eggs provide the backbone for these lemony scones, making them light, fluffy, and irresistible.








  • 2 cups all-purpose flour
  • ⅓ cup sugar (plus 1 teaspoon to top scones if desired)
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large hard boiled large eggs, peeled and finely diced
  • 1 teaspoon lemon zest
  • 6 Tablespoons Challenge Butter Cut into 1/2-inch cubes
  • 2 teaspoons fresh lemon juice
  • ½ cup milk

Lemon Butter

  • ½ cup (1 stick) Challenge Butter, softened
  • ¼ cup powdered sugar
  • 1 teaspoon finely grated lemon zest
  • 1 Tablespoon fresh lemon juice



  • 1

    Preheat oven to 375˚ F.

  • 2

    Combine flour, sugar, baking powder, baking soda, and salt in a food processor bowl with steel blade and blend for 8 seconds.

  • 3

    Add finely chopped eggs and pulse 10 to 12 times to incorporate.

  • 4

    Cut butter and lemon zest into flour mixture by pulsing 8 to 10 times until mixture resembles a coarse meal.

  • 5

    Combine lemon juice and milk and add to mixture. Pulse just until dough is evenly wetted and begins to come together.

  • 6

    Turn dough onto a lightly floured surface (It will appear somewhat mealy until pressure is applied). Pat into 8-inch circle, approximately ½ to ¾ inch thick. Cut into 6 to 8 wedges. (For mini scones pat into two 4-inch circles.)

  • 7

    Place on parchment lined or butter baking sheet. Brush tops of scones with milk and sprinkle with sugar if desired.

  • 8

    Bake 12 to 15 minutes or until golden brown. Serve scones warm with lemon butter.

Lemon Butter

  • 9

    Combine butter with powdered sugar and lemon zest; beat until creamy. Gradually beat in lemon juice. Cover and refrigerate until ready to serve.

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