Lemon Cream Scones

Gennifer DeLille


These are a family favorite! The heavy cream keeps the scones from being dry!


★★★★★ 2 votes

8 wedges
15 Min
15 Min


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2 c
all purpose flour
1/4 c
2 tsp
baking powder
2 tsp
lemon zest, grated
1/3 tsp
1/2 c
2/3 c
heavy cream
2/3 tsp
vanilla extract


lemon juice
sweetened condensed milk

How to Make Lemon Cream Scones


  • 1Preheat your oven to 375. Grease a baking sheet and set aside.
  • 2In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt. Cut the butter into the dry ingredients until the mixture looks like crumbs.
  • 3Slowly pour the cream into the bowl with the flour/butter mixture. Add the vanilla. Stir everything until just combined.
  • 4Roll out dough on a floured surface, fold in half and repeat. Roll out for a third time into a circle about 3/4 to 1 inch thick. Place on baking sheet. Score into 8 wedges.
  • 5Bake for 15-18 minutes or until scones test done with a toothpick.
  • 6OPTIONAL: One of our favorite ways to top scones is by mixing together some lemon juice and/or zest with some sweetened condensed milk and drizzling on top of hot scones. If you don't want to do this, they taste wonderful when served with butter as well.

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