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Lemon Cream Scones Recipe

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3.9 from 13 reviews

These Lemon Cream Scones are tender, flaky, and bursting with bright citrus flavor. Perfect for breakfast, brunch, or a delightful afternoon treat, they feature a light and buttery dough infused with fresh lemon zest and a luscious lemon cream glaze drizzled on top. Made from scratch with simple ingredients, these scones offer a perfect balance of sweet and tangy with a crisp sugar topping.

Ingredients

Scone Dough

  • 3¼ cups all-purpose flour
  • ¼ cup sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cold butter, cut into pieces
  • 1 cup buttermilk
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon lemon flavoring (optional)
  • 3 tablespoons freshly grated lemon zest
  • Melted butter, for brushing
  • Coarse sugar, for sprinkling

Lemon Cream Glaze

  • 1¼ cups powdered sugar
  • ½ teaspoon vanilla bean paste
  • ¼ teaspoon lemon flavoring
  • 2 tablespoons heavy cream
  • 2 ½ tablespoons milk
  • 2 teaspoons freshly grated lemon zest

Instructions

  1. Preheat the oven: Set your oven to 425 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the scones evenly and forming a beautiful golden crust.
  2. Combine dry ingredients and cut in butter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter pieces, and using your fingers, fork, or a pastry blender, mix until the mixture resembles coarse crumbs. This step typically takes 2 to 3 minutes by hand.
  3. Add wet ingredients and lemon zest: Make a well in the center of the dry mixture and pour in the buttermilk, vanilla bean paste, and lemon flavoring if using. Stir with a large spoon until a sticky dough forms. Then fold in the freshly grated lemon zest evenly throughout the dough.
  4. Shape and cut the dough: Lightly flour your hands and work surface to prevent sticking. Divide the dough into two equal portions and gently pat each into a 6-inch circle (or one larger circle if preferred). Using a sharp knife or a dough cutter, slice each circle into 6 to 8 wedges, depending on your preferred scone size.
  5. Prepare for baking: Place the wedges on a baking sheet. Brush the tops generously with melted butter, then sprinkle coarse sugar over each wedge for a crunchy, sweet topping.
  6. Bake the scones: Bake in the preheated oven for 10 to 12 minutes for smaller scones, or about 15 minutes if making larger wedges. They should be golden brown and lightly firm to the touch when done.
  7. Prepare the lemon cream glaze: While the scones bake and cool, whisk together the powdered sugar, vanilla bean paste, lemon flavoring, heavy cream, milk, and lemon zest until smooth. If the glaze is too thick, add milk gradually by teaspoon until reaching a drizzling consistency.
  8. Glaze and serve: Once the scones have cooled slightly but are still warm, drizzle the lemon cream glaze generously over the top. Serve immediately for optimal flavor and texture.

Notes

  • Ensure the butter is very cold to help create flaky layers in the scones.
  • Use fresh lemon zest for the best vibrant lemon flavor.
  • For a dairy-free alternative, substitute buttermilk with a mixture of plant-based milk and lemon juice, and use a non-dairy cream in the glaze.
  • Do not overmix the dough to keep the scones tender; sticky dough is expected.
  • Brush with melted butter and sprinkle sugar just before baking for a delicate, crackly crust.
  • Allow scones to cool slightly before glazing, so the glaze sets nicely but doesn't melt away.

Find it online: https://recipeplenty.com/lemon-cream-scones-recipe/