Zesty Lemon Cream Scones
Delightful and fluffy lemon scones that are perfect for breakfast or tea time, bursting with citrus flavor and paired with your favorite spreads.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour This is the base of your scone.
- 1/4 cup granulated sugar Adds sweetness.
- 1 tablespoon baking powder For that delightful rise.
- 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
- 1/2 cup unsalted butter Cold and cubed; the secret to flaky scones!
- 1 cup heavy cream Creates a rich texture.
- Zest of 1 lemon A touch of zing.
- 1 tablespoon lemon juice Extra lemony goodness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, gently mix until the texture resembles coarse crumbs.
- In a separate bowl, combine the heavy cream, lemon zest, and lemon juice. Stir until blended.
- Slowly add the wet mixture to the dry ingredients, folding gently until everything is just combined. Be careful not to overmix!
- Turn the dough onto a lightly floured surface and pat it into a circle about 1-inch thick. Use a knife or a pizza cutter to slice the scone into 8 wedges.
Baking
- Place the scones on a parchment-lined baking sheet and bake for 12-15 minutes, or until they are lightly golden on the edges.
- Once baked, let them cool slightly and serve warm with your favorite spreads!
Notes
Use cold butter for flaky layers. Do not overmix the dough. You can customize flavors by using orange or lime juice instead of lemon. Store leftovers in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week. Freeze unbaked dough and add extra baking time when ready to bake.