If I could choose one treat to have in my freezer all the time, I’d pick these lemon cornmeal scones. They’re wholesome and delicious, and the zesty glaze gives them a pop of bright citrus flavor. Even with the glaze, they freeze and thaw perfectly.

　　This recipe was excerpted from 'Love and Lemons: Simple Feel Good Food' by Jeanine Donofrio. Buy the full book on Amazon. Get more scone recipes →

　　

Ingredients

Makes 12 scones

　　

Scones

2 large eggs

　　¼ cup almond milk

　　3 Tbsp. fresh lemon juice

　　2 Tbsp. lemon zest

　　1 cup all-purpose flour, spooned and leveled, plus more for kneading

　　1 cup whole wheat flour, spooned and leveled

　　¾ cup cornmeal, spooned and leveled

　　⅓ cup cane sugar

　　2½ tsp. baking powder

　　¾ tsp. sea salt

　　½ cup coconut oil, hardened and cut into small pieces

　　

For the glaze and zest topping

1 cup powdered sugar

　　2 to 3 Tbsp. fresh lemon juice

　　1 tsp. lemon zest

　　

Step 1

In a medium bowl, whisk together the eggs, almond milk, and lemon juice and zest.

　　

Step 2

In a food processor, place the all-purpose and whole wheat flours, the cornmeal, sugar, baking powder, and salt and pulse several times to combine. Add the hardened coconut oil and pulse a few times until just combined. Add the egg mixture and process until the dough just comes together. Be careful not to overmix.

　　

Step 3

Remove the dough from the food processor and place on a floured surface. Knead lightly, using more flour as needed to prevent sticking. Form the dough into a ball, divide it in half, and flatten each half into a 1-inch thick disk. Place on a parchment paper–lined baking sheet and freeze for 20 minutes.

　　

Step 4

Preheat the oven to 400°F and line another baking sheet with parchment paper.

　　

Step 5

Remove the dough from the freezer and cut each disk into 6 wedges. Separate the wedges and arrange them on the prepared baking sheet. Bake for 15 to 17 minutes, or until golden brown around the edges. Transfer to a wire rack to cool.

　　

Step 6

Make the glaze and zest topping: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled scones and sprinkle with the zest.

　　Do ahead: Store lemon cornmeal scones in an airtight container at room temperature for 1 to 2 days or freeze for up to 3 months.

　　Cooks' Note

　　To make these scones vegan, mix 2 tablespoons ground flaxseed with 5 tablespoons water. Let thicken for 5 minutes, then add to the recipe in place of the eggs. Increase the baking powder to 1 tablespoon.

　　From Love & Lemons Simple Feel Good Food © 2023 by Jeanine Donofrio. Excerpted by permission of Avery, an imprint of Penguin Random House LLC. Photography by Jeanine Donofrio. All rights reserved. Buy the full book from Amazon or Penguin Random House.