Ah, lemon cream scones! Those are delightfully zesty, buttery, and soft—perfect with tea or coffee. Here’s a simple but indulgent recipe for Lemon Cream Scones:
Ingredients:
For the scones:
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- Zest of 1 large lemon
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 2/3 cup (160 ml) heavy cream, plus extra for brushing
- 1 tsp vanilla extract
For the lemon cream topping:
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (30 g) powdered sugar
- 1-2 tsp lemon juice (to taste)
- Optional: extra lemon zest for garnish
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, salt, and lemon zest.
- Cut in butter: Add cold cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Add wet ingredients: Stir in cream and vanilla just until the dough comes together. Don’t overmix.
- Shape the scones: Turn the dough onto a lightly floured surface and pat into a 1-inch thick round. Cut into 8 wedges (like a pizza) or use a round cutter.
- Bake: Place scones on the baking sheet, brush tops lightly with cream, and bake for 15–18 minutes, until golden brown. Let cool slightly.
- Prepare lemon cream: Whip the heavy cream with powdered sugar until soft peaks form. Fold in lemon juice to taste.
- Serve: Split scones in half and dollop with lemon cream. Sprinkle with extra lemon zest if desired.
💡 Tip: For extra zing, you can drizzle a quick lemon glaze over the scones: mix 1/2 cup powdered sugar with 1–2 tsp lemon juice until smooth.
If you want, I can also give you a faster, creamier version where the lemon flavor really pops and the scones come out super tender. Do you want me to do that?
