Save on Pinterest

Lemon Cream Scones

As a quick way to warm everyone up, I make these lemony scones to go with a pot of hot tea. Sometimes I like to add dried cherries to the batter, to jazz it up a little.—Angela Matz, West Allis, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    8 scones

Ingredients

  • 3 cups all-purpose flour
  • 1/3 cup plus 1 tablespoon sugar, divided
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 3/4 cup plus 1 tablespoon heavy whipping cream, divided
  • 2 eggs
  • 2 teaspoons lemon extract
  • 1/4 teaspoon ground cinnamon

Directions

  • Preheat oven to 400°. In a large bowl, whisk flour, 1/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk 3/4 cup cream, eggs and lemon extract until blended; stir into crumb mixture just until moistened.
  • Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into eight wedges.
  • Place wedges on a greased baking sheet. Mix cinnamon and remaining sugar. Brush tops with remaining cream; sprinkle with cinnamon-sugar. Bake 20-25 minutes or until golden brown. Serve warm.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video