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Lemon Cream Scones

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Lemon Cream Scones

For the Scones:

2 cups all-purpose flour

½ cup white sugar

1 tbsp baking powder

¾ cup cold salted buttercubed*

¼ cup heavy cream

¼ cup lemon juice

1 tbsp lemon zest

1 whole egg

1 tsp vanilla extract

For the Icing:

1 cup powdered sugar

3 tablespoons heavy creamup to 4 tbsp

1 tsp lemon zest

Instructions

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To make the Scones

Preheat the oven to 400℉. Line a baking sheet with parchment paper.

Whisk the flour, sugar, and baking powder together in a large bowl. Cut in the cold butter using a pastry cutter until the pieces of butter are the size of peas.

Whisk together the whipping cream, lemon juice, lemon zest, egg, and vanilla in a small bowl and add to the flour/butter mixture. Stir together until the dough just starts to come together. Turn the contents of the bowl onto a clean counter and knead the mixture just until the dough comes together. Do not over-mix!

Shape the dough into 3 rounds each about 1 inch thick. Cut each round into 4 wedges using a pizza cutter or large knife and place them on the prepared baking sheet. Before baking, brush the top of each scone with whipping cream using a basting brush followed by a sprinkling of cane sugar.

Bake in the preheated oven for 15-17 minutes or until a golden brown on top. Remove from the oven and let cool on the baking sheet for at least 10 minutes before finishing with the icing.

To make the Icing

Whisk together the powdered sugar, lemon zest, and 3-4 tablespoons of whipping cream or enough to make a pourable icing. Drizzle icing over the slightly cooled scones using a spoon, a ziplock bag with the corner snipped, or a piping bag. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Keep Butter Supremely Cold ❄️
Cut your salted butter into small cubes and freeze for 15 minutes before mixing into the dry ingredients; this creates steam pockets that produce fluffy, tender scones with distinct layers.
Zest Before Juicing 🍋
Always zest your lemons first while they're whole and firm, then juice them afterward; this prevents the lemon from becoming too soft and ensures you capture maximum aromatic oils in the zest.
Don't Overwork the Dough 🙌
Mix your scone dough until just combined—overmixing develops gluten and creates tough, dense scones instead of the tender, crumbly texture you're aiming for.
Brush with Egg Wash for Golden Color 🎨
Before baking, brush the whole egg mixture over the tops of your scones for an irresistible golden-brown finish and subtle shine that signals professional-quality baking.
Balance Cream Icing Consistency 🥣
Add powdered sugar to heavy cream gradually while whisking—start with vanilla extract, then adjust thickness by alternating between cream and sugar until you achieve a luxurious, pourable icing that drips elegantly.