Lemon Cream Scones

Name: Lemon Cream Scones
Yield: 0
Ingredients: 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

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By Lynnda Cloutier
@eatygourmet

Ideal for brunch or afternoon tea. Unknown Source

Rating:

★★★★★ 2 votes5

Comments:

1 Comment

Ingredients

·

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
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1 1/4 cups heavy cream
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3 tbsp. unsalted butter, melted
·

2 tbsp. sugar
·

1 tbsp. freshly grated lemon zest
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How to Make Lemon Cream Scones

Step-by-Step

Mix 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.
Roll 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.
Mix 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.

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About Lemon Cream Scones

Course/Dish: Sweet Breads

Cream Scones

Summer Scones

Strawberry Scones with Orange Drizzle

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