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–+ servings

Lemon Cream Scones

Tender lemon cream scones combine buttery dough and lemon zest with a thick, sweet lemon glaze that sets over the cooled pastries.
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Prep Time 45 minutes
Cook Time 18 minutes
Cooling and Glaze Set Time 1 hour 25 minutes
Total Time 2 hours 28 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 24 scones
Calories 193 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 2/3 cups granulated sugar
  • 5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 lb unsalted butter, chilled and cubed
  • 1 large egg
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 lemon, zested
  • 5 cups powdered sugar, sifted
  • 1/2 cup whole milk
  • 1 lemon, zest and juice
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Sift together flour, sugar, baking powder, and salt in a medium bowl.
  • In another bowl, stir egg, heavy cream, vanilla, and lemon zest; let steep 10 minutes.
  • Cut chilled butter into the flour mixture using a pastry cutter until crumbly.
  • Add cream mixture to flour mixture and stir gently with a fork until combined.
  • Turn dough onto floured surface, press into rectangle, and roll out to ¾-inch thick.
  • Cut into 12 rectangles or squares, then cut each in half diagonally to form triangles.
  • Place triangles on the baking sheet and bake for about 18 minutes until lightly golden.
  • Let cool on baking sheet for 15 minutes, then transfer to wire rack.
  • Mix lemon zest, juice, salt, and milk. Let sit 10 minutes. Whisk in powdered sugar until smooth.
  • Dip each cooled scone in the glaze and let sit for 1 hour to set.

Notes

For added flair, top with candied lemon peel or a sprinkle of sanding sugar before serving.

Nutrition

Serving: 1sconesCalories: 193kcalCarbohydrates: 28.3gProtein: 2.3gFat: 7.8gSaturated Fat: 4.9gCholesterol: 35mgSodium: 117mgFiber: 0.3gSugar: 16.7g