Lemon Cream Scones
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
Reviews
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.