Description
These Lemon Cream Scones are tender, buttery, and infused with bright lemon flavor. They come together quickly and bake into golden, soft-centered triangles topped with a sweet citrus glaze. Perfect for breakfast, brunch, or an elegant teatime treat.
Introduction
Lemon lovers, this one is for you. These Lemon Cream Scones combine the freshness of lemon zest, the richness of heavy cream, and the classic crumbly texture that makes scones irresistible. Unlike dry bakery scones, these stay moist and tender thanks to cold butter and a rich cream-based dough. They’re easy to make and even easier to enjoy warm from the oven with a drizzle of lemon glaze.
Why You’ll Love This Recipe
Bright, citrusy flavor from real lemon zest and juice
Soft, tender crumb with a golden top
Simple ingredients and easy steps
Perfect for brunch, gatherings, or gifting
Ready in just over 30 minutes
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Zest of 2 lemons
1/2 cup cold unsalted butter, cubed
1/2 cup heavy cream, plus more for brushing
1 large egg
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
Add the cold, cubed butter and work it into the dry mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
In another bowl, whisk together the heavy cream, egg, and vanilla. Pour into the dry ingredients and mix just until a dough forms. Avoid overmixing.
Transfer the dough to a lightly floured surface and gently press it into an 8-inch circle, about 1 inch thick.
Cut the dough into 8 wedges and arrange them on the baking sheet.
Brush the tops with a little heavy cream. Bake for 15–18 minutes, or until the scones are golden brown.
Whisk together the powdered sugar and lemon juice to make a glaze. Drizzle the glaze over the warm scones before serving.
Variations
Add fresh blueberries for Lemon Blueberry Scones.
Replace vanilla with almond extract for a deeper aroma.
Use orange zest instead of lemon for a citrus twist.
Sprinkle coarse sugar on top before baking for crunch.
Tips for the Best Results
Keep the butter cold for the flakiest texture.
Mix the dough gently; overworking makes scones tough.
Chill the dough 10 minutes before baking if your kitchen is warm.
Glaze while warm so it melts beautifully into the top.
Storage Tips
Store leftover scones in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days and warm briefly before serving.
Freeze unglazed scones for up to 2 months. Thaw and glaze after warming.
Serving Suggestions
Serve warm with butter, lemon curd, or clotted cream.
Pair with tea, iced coffee, or a citrusy herbal drink.
Add fresh berries on the side for a colorful breakfast plate.
FAQs
Why did my scones turn out dry?
Overmixing or using warm butter can make scones dry. Keep ingredients cold and mix gently.
Can I make the dough ahead of time?
Yes, you can refrigerate the shaped dough wedges for up to 24 hours before baking.
Can I use milk instead of cream?
Milk works, but heavy cream gives the richest, most tender texture.
Conclusion
These Lemon Cream Scones are bright, soft, and bursting with citrus flavor. With simple ingredients and quick preparation, you can have a homemade bakery-style treat ready in no time. Enjoy them freshly glazed and warm for the ultimate scone experience.