Lemon Cream Scones

Name: Lemon Cream Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 scones.
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

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

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.

Originally published as Lemon Cream Scones in Holiday & Celebrations Cookbook 2014

Reviews

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gaylene2

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.