Lemon Cream Scones Recipe

5 1 1
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Lemon Cream Scones Recipe

Read Reviews
5 1 1
Publisher Photo
As a quick way to warm everyone up, I make these lemony scones to go with a pot of hot tea. Sometimes I like to add dried cherries to the batter, to jazz it up a little.—Angela Matz, West Allis, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 3 cups all-purpose flour
  • 1/3 cup plus 1 tablespoon sugar, divided
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 3/4 cup plus 1 tablespoon heavy whipping cream, divided
  • 2 eggs
  • 2 teaspoons lemon extract
  • 1/4 teaspoon ground cinnamon

Directions

Preheat oven to 400°. In a large bowl, whisk flour, 1/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk 3/4 cup cream, eggs and lemon extract until blended; stir into crumb mixture just until moistened.
Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into eight wedges.
Place wedges on a greased baking sheet. Mix cinnamon and remaining sugar. Brush tops with remaining cream; sprinkle with cinnamon-sugar. Bake 20-25 minutes or until golden brown. Serve warm. Yield: 8 scones.
Originally published as Lemon Cream Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 3 cups all-purpose flour
  • 1/3 cup plus 1 tablespoon sugar, divided
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 3/4 cup plus 1 tablespoon heavy whipping cream, divided
  • 2 eggs
  • 2 teaspoons lemon extract
  • 1/4 teaspoon ground cinnamon
  1. Preheat oven to 400°. In a large bowl, whisk flour, 1/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk 3/4 cup cream, eggs and lemon extract until blended; stir into crumb mixture just until moistened.
  2. Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into eight wedges.
  3. Place wedges on a greased baking sheet. Mix cinnamon and remaining sugar. Brush tops with remaining cream; sprinkle with cinnamon-sugar. Bake 20-25 minutes or until golden brown. Serve warm. Yield: 8 scones.
Originally published as Lemon Cream Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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MY REVIEW
gaylene2 User ID: 3368539 214068
Reviewed Dec. 5, 2014

"These were yummy! I liked that fact that you baked them and not fried them. I thought that might affect the texture and not be as good. But I loved the texture. The cinnamon and sugar weren't too sweet to go with a main dish soup. I worried it would be more like a dessert, but it worked well."

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