Lemon Cream Scones are tender, buttery, and bursting with the bright, zesty flavor of fresh lemon. These scones strike the perfect balance between sweetness and tanginess, making them an ideal treat for breakfast, brunch, or even an elegant afternoon tea. Their flaky texture, golden brown exterior, and tangy lemon glaze make them a crowd-pleaser at any gathering.
The first time I made these Lemon Cream Scones I was surprised by how the lemon zest and juice brought such a refreshing brightness to each bite. They’ve now become a go-to recipe whenever I want to impress guests with a simple yet sophisticated baked good.
Why Our Lemon Cream Scones Are the Best
Our Lemon Cream Scones stand out because of their flaky texture, buttery richness, and bright citrus flavor. The glaze adds an extra layer of sweetness with a tangy twist, making them irresistible. With easy-to-follow steps and ingredients you likely already have, this recipe guarantees bakery-quality scones right from your home kitchen.
Ingredients Notes for Lemon Cream Scones
For the Scones:
- 3 cups all-purpose flour: Forms the foundation of the scones, ensuring structure and tenderness.
- 2/3 cup granulated sugar: Adds the perfect amount of sweetness.
- 5 teaspoons baking powder: Helps the scones rise beautifully for a light texture.
- 1/4 teaspoon salt: Enhances the overall flavor.
- 1/2 lb (2 sticks) unsalted butter (chilled and cubed): Cold butter is key for creating flaky layers.
- 1 large egg: Adds richness and helps bind the dough.
- 1 cup heavy cream: Provides moisture and a creamy flavor.
- 1 teaspoon vanilla extract: Adds a subtle warmth to complement the lemon.
- Zest of 1 lemon: Infuses the dough with bright citrus notes.
For the Glaze:
- 5 cups powdered sugar (sifted): Forms the base of the glaze for a smooth finish.
- 1/2 cup whole milk (plus more as needed): Creates the right consistency for the glaze.
- Zest and juice of 1 lemon: Adds the signature tangy lemon flavor.
- 1/4 teaspoon salt: Balances the sweetness of the glaze.
Kitchen Tools Needed for Lemon Cream Scones
- Mixing bowls
- Pastry cutter or two knives
- Fork or spatula
- Rolling pin
- Baking sheet
- Parchment paper
- Wire cooling rack
How to Make Lemon Cream Scones
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, sift together the flour, granulated sugar, baking powder, and salt. This ensures even distribution of the leavening agents.
3. Prepare the Wet Ingredients
In a separate bowl, whisk together the egg, lemon zest, vanilla extract, and heavy cream. Let the mixture sit for 10 minutes to allow the lemon zest to infuse its flavor into the cream.
4. Cut in the Butter
Using a pastry cutter or two knives, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. This step is essential for creating the scones’ flaky texture.
5. Combine the Mixtures
Gradually add the cream mixture to the flour and butter mixture. Stir gently with a fork until just combined. The dough should be slightly crumbly but hold together when pressed.
6. Shape the Dough
Turn the dough out onto a floured surface. Press it into a rectangle about 3/4-inch thick. Cut the rectangle into 12 squares, then slice each square diagonally to form 24 triangles.
7. Bake the Scones
Transfer the triangles to the prepared baking sheet, leaving a little space between each one. Bake for 18 minutes, or until the scones are golden brown on the edges.
8. Cool the Scones
Allow the scones to cool on the baking sheet for 15 minutes before transferring them to a wire rack. Let them cool completely before glazing.
9. Prepare the Glaze
In a bowl, mix the lemon zest, lemon juice, salt, and milk. Let it sit for 10 minutes to meld the flavors. Gradually whisk in the powdered sugar until smooth. Adjust the consistency with more milk or powdered sugar as needed.
10. Glaze the Scones
Dip each cooled scone into the glaze, ensuring an even coating. Place the scones on the wire rack and allow the glaze to set for about 1 hour before serving.
How to Store Lemon Cream Scones
- At room temperature: Store in an airtight container for up to 2 days.
- In the freezer: Wrap scones individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight and reheat in a 300°F oven for a fresh taste.
Lemon Cream Scone Variations
- Blueberry Lemon Scones: Add 1 cup of fresh or frozen blueberries to the dough for a fruity twist.
- Orange Cream Scones: Replace the lemon zest and juice with orange zest and juice for a citrusy variation.
- Poppyseed Lemon Scones: Stir in 2 tablespoons of poppy seeds for a delightful crunch and nutty flavor.
- Almond Glaze: Add 1/4 teaspoon almond extract to the glaze for a nutty complement to the lemon.
- Vegan Option: Use plant-based butter and cream for a dairy-free alternative.
What to Serve With Lemon Cream Scones
These Lemon Cream Scones pair wonderfully with:
- Fresh Berries: A side of strawberries or raspberries enhances the citrus flavors.
- Tea or Coffee: Serve with Earl Grey tea, chamomile, or a hot cup of coffee.
- Clotted Cream: A dollop of clotted cream takes these scones to the next level.
Top Tips for Perfect Lemon Cream Scones
- Keep the butter cold: Cold butter ensures the flakiest texture in the scones.
- Don’t overmix the dough: Overworking the dough can lead to tough scones. Mix just until combined.
- Chill before baking: If the dough becomes warm, chill it in the fridge for 10 minutes before baking to maintain its structure.
- Adjust glaze consistency: Add more milk or powdered sugar to achieve the perfect drizzle.
Helpful Notes
- For a more uniform shape, use a scone cutter or biscuit cutter instead of cutting triangles.
- If you prefer less glaze, drizzle it over the scones with a spoon instead of dipping them.
Tips from Well-Known Chefs
- Ina Garten: Always use fresh lemons for the best flavor in baked goods.
- Mary Berry: Chill your butter and mixing bowl to ensure the scones stay cold during preparation.
- Paul Hollywood: Use a light touch when handling the dough to avoid dense scones.
Frequently Asked Questions (FAQ)
Q: Can I make these scones ahead of time?
A: Yes! You can prepare the dough, cut it into shapes, and freeze it. Bake directly from frozen, adding a couple of minutes to the baking time.
Q: Can I use salted butter?
A: Yes, but reduce the added salt in the recipe to 1/8 teaspoon.
Q: How do I prevent the scones from spreading too much?
A: Ensure your butter is cold and avoid overmixing the dough. Chilling the dough before baking also helps.
Q: Can I use milk instead of heavy cream?
A: While you can use milk, heavy cream provides a richer texture and flavor.
Q: How do I make the glaze less sweet?
A: Add more lemon juice or a splash of milk to balance the sweetness.
More Delicious Recipes
Enjoy these Lemon Cream Scones for a citrusy, buttery treat that’s perfect for any occasion!
Lemon Cream Scones
Ingredients
For the Scones:
- – 3 cups all-purpose flour
- – 2/3 cup granulated sugar
- – 5 tsp baking powder
- – 1/4 tsp salt
- – 1/2 lb 2 sticks unsalted butter, chilled and cubed
- – 1 large egg
- – 1 cup heavy cream
- – 1 tsp vanilla extract
- – Zest of 1 lemon
For the Glaze:
- – 5 cups powdered sugar sifted
- – 1/2 cup whole milk plus more as needed
- – Zest and juice from 1 lemon
- – 1/4 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, granulated sugar, baking powder, and salt.
- Prepare Wet Ingredients: In another bowl, whisk the egg, lemon zest, and vanilla extract into the heavy cream. Let it sit for 10 minutes to enhance the lemon flavor.
- Cut in Butter: Using a pastry cutter or two knives, cut the chilled butter into the flour mixture until it resembles coarse crumbs.
- Combine Ingredients: Add the cream mixture to the flour mixture and stir gently with a fork until just combined. The dough should be crumbly but hold together.
- Shape the Dough: Turn the dough out onto a floured surface, press it into a rectangle, and roll it to about 3/4-inch thick. Cut into 12 squares, then each square into two triangles.
- Bake: Transfer the triangles to the prepared baking sheet and bake for about 18 minutes, or until golden brown.
- Cool: Allow the scones to cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Glaze: Combine lemon zest, lemon juice, and salt with the milk in a bowl. Let it sit for 10 minutes, then gradually whisk in the powdered sugar until smooth.
- Glaze the Scones: Dip each cooled scone into the glaze. Let the glaze set for about 1 hour before serving.
Notes
– Glaze Consistency: If the glaze is too thick, add more milk; if it’s too thin, add more powdered sugar.
– Storage: Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.