Lemon Cream Scones

Buttery Lemon Cream Scones with notes of zesty lemon and warm vanilla, baked to golden perfection and finished with a lovely cream icing.

Author: Knead Some Sweets

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Servings: 12 scones

Calories: 299 kcal per serving

Ingredients

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.
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!