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The Ultimate Guide to Making Perfect Lemon Cream Scones

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These Lemon Cream Scones are buttery, light, and bursting with fresh lemon flavor. Perfectly glazed with a sweet, tangy lemon glaze, these scones are a delightful treat for breakfast, brunch, or a sweet snack.

Ingredients

Scale

  1. For the Scones:

    • 3 cups all-purpose flour: The base of your scones, providing structure.
    • 2/3 cup granulated sugar: Adds sweetness to balance the tart lemon.
    • 5 teaspoons baking powder: This leavening agent helps the scones rise, making them light and fluffy.
    • 1/4 teaspoon salt: Enhances the flavors.
    • 1/2 lb (2 sticks) unsalted butter, chilled and cubed: Provides richness and moisture.
    • 1 large egg: Adds moisture and helps bind the dough.
    • 1 cup heavy cream: Gives the scones a rich texture.
    • 1 teaspoon vanilla extract: Adds a depth of flavor.
    • Zest of 1 lemon: The star ingredient, adding brightness and tang.

    For the Glaze:

    • 5 cups powdered sugar, sifted: The base of your glaze, providing sweetness.
    • 1/2 cup whole milk: Thins the glaze and adds a creamy consistency.
    • Zest and juice from 1 lemon: Enhances the lemon flavor.
    • 1/4 teaspoon salt: Balances the sweetness.

Instructions

  • Prepare the Dough:
    • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
    • In a medium bowl, sift together the flour, sugar, baking powder, and salt.
    • In another bowl, combine the egg, lemon zest, vanilla extract, and heavy cream. Let sit for 10 minutes.
    • Cut the chilled butter into the flour mixture until it resembles coarse crumbs.
    • Add the cream mixture to the flour mixture and stir gently until just combined.
  • Shape and Bake:
    • Turn the dough onto a floured surface and press it into a rectangle. Roll it out to about 3/4-inch thick and cut into 12 squares or triangles.
    • Place the triangles on the prepared baking sheet and bake for 18 minutes, or until just golden brown.
    • Let the scones cool for 15 minutes before transferring them to a wire rack to cool completely.
  • Prepare the Lemon Glaze:
    • While the scones cool, whisk together the lemon zest, juice, and salt with the milk. Gradually add the powdered sugar, mixing until smooth.
    • Once scones have cooled, dip each into the glaze, ensuring an even coating. Let the glaze set for about an hour before serving.

Notes

  • Flour Substitution: You can use a gluten-free all-purpose flour blend for a gluten-free version of these scones.
  • Storage: Store leftover scones in an airtight container at room temperature for up to 3 days.
  • Freezing: Unbaked scones can be frozen and baked later; just add a few extra minutes to the baking time.

Nutrition

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