Sweet Lemon Scones Recipe

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Sweet Lemon Scones

Teresa Hawkins


With this reciepe you can freeze scones before baking. Make sure scones are firm then place in freezer bags. Add just a few extra minutes to the bake time.

You need a pastry blender.

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★★★★★ 1 vote
about 16 scones
20 Min
10 Min


2 c
all purpose flour
1 Tbsp
4 Tbsp
1 Tbsp
baking powder
3 1/2 Tbsp
butter no margine
1-8 oz
carton lowfat lemon yogurt
1 tsp
grated lemon peel
3 Tbsp
heavy cream
2 inch cookie cutter. round.


1Preheat the oven at 425.

2Stir together flour, salt, sugar and baking powder.
Using a pastry blender, cut butter into flour mixture
until it resembles course crumbs. Stir together the
lemon yogurt, egg yolks and lemon peel.

3Add to the flour mixture and stir lightly with a fork. Add cream 1 tablespoon at time until dough
begins to clump together.

4Gather dough on lightly floured surface and knead just three to four times, until dough holds together.
Do not over work.

5Pat dough into a rectangle about 3/4 inch thick and cut with 2 inch round cookie cutter. Place scones on
ungreased cookie sheet.

6Brush tops with beaten egg whites. Bake for 10 minutes or until light brown. Serve warm.

About this Recipe

Course/Dish: Sweet Breads