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


  • 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


  1. Preheat your oven to 375. Grease a baking sheet and set aside.
  2. In 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.
  3. Slowly pour the cream into the bowl with the flour/butter mixture. Add the vanilla. Stir everything until just combined.
  4. Roll 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.
  5. Bake for 15-18 minutes or until scones test done with a toothpick.
  6. OPTIONAL: 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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