Description
Heavenly Lemon Cream Scones are delightful treats bursting with zesty lemon flavor and a tender crumb, topped with a luscious cream glaze. Perfect for breakfast, snacks, or a light dessert, these scones are easy to make and sure to impress.
Ingredients
Scale
For the Scones:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- Zest of 1 lemon
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Lemon Cream Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1–2 tbsp heavy cream
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Add Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice. Pour this mixture into the dry ingredients and stir until just combined.
- Shape the Scones: Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick. Cut the circle into 8 equal wedges.
- Bake: Place the scones on the prepared baking sheet, brush the tops with a little heavy cream, and bake for 18-20 minutes, or until golden brown.
- Prepare the Glaze: While the scones are baking, whisk together the powdered sugar, lemon juice, and heavy cream to make the glaze.
- Glaze the Scones: Once the scones are done, let them cool for a few minutes, then drizzle the glaze over the top.
- Serve: Enjoy your Heavenly Lemon Cream Scones warm or at room temperature.
Notes
- Use Cold Ingredients: Make sure your butter and cream are cold to create a flaky texture.
- Don’t Overmix: Be careful not to overmix the dough. It should be just combined and slightly crumbly.
- Adjust the Glaze: If your glaze is too thick, add a bit more lemon juice or cream. If it’s too thin, add more powdered sugar.
- Freeze the Scones: You can freeze the unbaked scones for up to 3 months. Just place them on a baking sheet, freeze until solid, then transfer to an airtight container. Bake directly from frozen, adding a few extra minutes to the baking time.
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
Keywords: Heavenly Lemon Cream Scones