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Lemon Cream Scones
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Prep Time
45
minutes
mins
Cook Time
18
minutes
mins
Course
Breakfast, Brunch, Dessert
Cuisine
American
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.
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