Lemon Cream Scones
Light, tender, and bursting with fresh lemon flavor, these cream scones are perfect for breakfast, brunch, or afternoon tea. The zesty lemon and rich cream make a delightful combination that pairs beautifully with tea or coffee.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 lemon zest from 1 lemon
- 2 tbsp fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together heavy cream, egg, vanilla extract, lemon zest, and lemon juice.
- Pour wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overwork the dough.
- Turn dough out onto a lightly floured surface and pat into a circle about 1 inch thick.
- Cut into 8 wedges and place on prepared baking sheet.
- Brush tops of scones with a little extra cream to help them brown.
- Bake for 15–18 minutes, or until scones are golden brown and cooked through.
- Allow to cool slightly on a wire rack before serving.
Notes
For an extra touch, drizzle a simple lemon glaze made with powdered sugar and lemon juice over the cooled scones.
Nutrition
Calories: 280kcal
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