Stop Everything and Make These Summery Lemon Scones

scones kerber's farm

Photo by Lindsay Morris

“Except for the electric car battery recharger in the parking lot, you would think you’re stepping back in time at Kerber’s Farm,” writes Edible’s own Kelly Ann Smith in this story from our archives. “Once past the green-and-white-striped awning, the smell of savory sage and sweet baked fruit hits the olfactory system. Like Pavlov’s dog I immediately start to salivate. I grab a soda (just this once) from the old school Coca-Cola cooler and ponder the banquet before me.

If you haven’t had a chance to visit Kerber’s Farm yet—located on a surprisingly sleepy road in Huntington—trust us when we say that you need to change that. Kerber’s has become a Long Island institution for a reason, and a large part of that reason is its baked goods.

You can find them at the farm itself, or you can now try to make them at home thanks to the release of Kerber’s first cookbook: The Kerber’s Farm Cookbook: A Year’s Worth of Seasonal Country Cooking, written by Kerber’s Nick Voulgaris III and beautifully photographed by our own Lindsay Morris.

Here is one of its many drool-worthy recipes.

Photo by Lindsay Morris


Lemon Scones { m a k e s  1 2 }

Our scones have become legendary over the past several years, and we make countless varieties using the same basic recipe, with only slight variations for different flavors. Below is the recipe for our lemon scones, with modifications to make blueberry or chocolate chip scones listed at the bottom.


6 cups all-purpose flour

¼  cup granulated sugar

3 tablespoons baking powder

2 teaspoons salt

2 tablespoons lemon zest

8 tablespoons (1 stick) unsalted butter, cut into .-inch chunks and chilled

2 cups heavy cream


2 cups powdered sugar

2 tablespoons lemon

juice (from 2 lemons)

1 ½ teaspoons lemon zest

1 tablespoon corn syrup

½  teaspoon vanilla extract

Pinch of salt


3 ½ -inch biscuit cutter

Preheat oven to 350°F.

In a small bowl, add the flour, sugar, baking powder, salt, and lemon zest. Whisk to combine.

Add the butter to the flour mixture. Using a pastry cutter or your fingers, knead the butter chunks into the flour until they are reduced to pea-sized pieces. Add the heavy cream and mix until just combined.

Place the scone dough on a lightly floured surface and knead a few times just until dough is not too wet, taking care not to overknead. Using a rolling pin, roll the dough out to 1 inch thick. Dip the biscuit cutter into flour and then cut out the scones, using only an up-and-down motion. Avoid twisting the cutter to get the scones out (this will prevent scones from rising as high).

Gently lift the scones and place on a baking sheet lined with parchment paper (or lightly greased). Gently re-roll the dough until all of it is used. Bake the scones for approximately 20 to 25 minutes.

As the scones are baking, prepare the glaze. In a small bowl, add the powdered sugar, lemon juice, zest, corn syrup, vanilla, and salt. Whisk until mixed well. Once the scones are done, remove them from the oven and let cool slightly. Cover generously with the glaze while the scones are still warm. Let the glaze set at room temperature.

Read more: Savor the Last Drop of Summer with These Chocolate Cherry Scones