Sweet Lemon Scones

Sweet Lemon Scones Recipe

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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.


★★★★★ 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
  • 2
  • 1 tsp
    grated lemon peel
  • 3 Tbsp
    heavy cream
  • 1
    2 inch cookie cutter. round.

How to Make Sweet Lemon Scones


  1. Preheat the oven at 425.
  2. Stir 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.
  3. Add to the flour mixture and stir lightly with a fork. Add cream 1 tablespoon at time until dough
    begins to clump together.
  4. Gather dough on lightly floured surface and knead just three to four times, until dough holds together.
    Do not over work.
  5. Pat dough into a rectangle about 3/4 inch thick and cut with 2 inch round cookie cutter. Place scones on
    ungreased cookie sheet.
  6. Brush tops with beaten egg whites. Bake for 10 minutes or until light brown. Serve warm.

Printable Recipe Card

About Sweet Lemon Scones

Course/Dish: Sweet Breads

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