Lemon Cream Scones Recipe

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Lemon Cream Scones

Lynnda Cloutier


Ideal for brunch or afternoon tea. Unknown Source

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★★★★★ 2 votes


2 cups flour
1/4 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup dried fruit such as cranberries, cherries, blueberries or chopped apricots
1 tsp. freshly grated lemon zest
1 1/4 cups heavy cream
3 tbsp. unsalted butter, melted
2 tbsp. sugar
1 tbsp. freshly grated lemon zest


1Mix flour, 1/4 cup sugar, baking powder and salt in large bowl. Stir in dried fruit and 1 tsp. lemon zest. Add heavy cream and mix til just moistened. Knead gently on lightly floured surface.

2Roll into a 10 inch circle, 1/2 inch thick. Cut into 12 wedges. Arrange wedges 2 inches apart on greased baking sheet. Brush with melted butter.

3Mix 2 Tbsp. sugar and 1 Tbsp. lemon zest in small bowl. Sprinkle over the scones. Bake at 425 for 15 minutes or til lightly browned. Remove to a wire rack and cool slightly. Serve warm or at room temperature. Makes one dozen.

About this Recipe

Course/Dish: Sweet Breads