Lemon Cream Scones

Lemon Cream Scones
Lemon Cream Scones. Photo: Diana Rattray
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 12 servings
Ratings (7)

The lemony glaze on these delicious scones makes them extra special. They're cake-like scones, and make a wonderful snack or breakfast with or without preserves. Try them with a spoonful of lemon curd!

What You'll Need

  • 2 1/4 cups all-purpose flour (about 10 ounces (Spoon and Sweep Method))
  • 2 1/2 teaspoons baking powder
  • 5 tablespoons granulated sugar
  • 1 teaspoon lemon zest
  • 6 tablespoons butter (cold, salted, cut in small pieces*)
  • 1/8 teaspoon salt
  • 2/3 cup light cream (or half and half)
  • 1 large egg
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • For the Glaze:
  • 1 tablespoon melted butter
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup confectioners' sugar

How to Make It

Heat the oven to 375°. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl combine the flour, baking powder, granulated sugar, and zest of 1 lemon. Whisk to blend well.

Work the pieces of butter into the dry mixture with fingers or a pastry blender until you have a crumbly mixture.

In a small bowl, whisk together the light cream or half and half, the egg, lemon extract, and vanilla.

Add the egg mixture to the dry ingredients and mix just until moistened and they begin to form a soft dough. Turn out onto a floured surface and knead 2 or 3 times. Pat into a circle about 1/2 inch thick and cut out scones with a biscuit cutter. Or, pat into 2 circles and cut each into 6 small wedges.

Arrange on the baking sheet. Bake for 15 to 18 minutes, until lightly browned.

Mix the glaze ingredients together and brush about half of the mixture over the hot scones. Transfer to racks to cool completely and brush again. Let the lemon glaze harden then store in a covered container.

*If you use unsalted butter, change salt to 1/4 teaspoon.

Makes about 1 dozen 2-inch scones.

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