Lemon Cream Scones Recipes

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LEMON CREAM SCONES

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 8

Number Of Ingredients 9



Lemon Cream Scones image

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, butter, sugar, baking powder, and salt. Mix at low speed until the mixture resembles wet sand.
  • In a separate bowl, whisk together 3/4 cup cream, 2 eggs, lemon zest, and vanilla. Add the cream mixture to the flour mixture, and beat on low speed until just incorporated. Turn out onto a lightly floured work surface, and form into a flat disc, about 8 inches across and 1 1/2 inches thick. Cut into 8 wedges and transfer to prepared baking sheet.
  • In a small bowl, whisk together remaining egg and 3 tablespoons cream to make an egg wash. Brush scones with egg wash, and sprinkle with sugar. Bake until the tops are golden brown and firm, 40 to 50 minutes.

3 cups all-purpose flour, plus more for work surface
8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
1/3 cup sugar, plus more for sprinkling
1 tablespoon baking powder
1/4 teaspoon coarse salt
3/4 cup plus 3 tablespoons heavy cream
3 large eggs
2 tablespoons finely grated lemon zest
1 1/2 teaspoons pure vanilla extract

LEMON CREAM SCONES

As a quick way to warm everyone up, I make these lemony scones to go with a pot of hot tea. Sometimes I like to add dried cherries to the batter, to jazz it up a little.-Angela Matz, West Allis, Wisconsin

Provided by Taste of Home

Time 35m

Yield 8 scones.

Number Of Ingredients 9



Lemon Cream Scones image

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, 1/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk 3/4 cup cream, eggs and lemon extract until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into eight wedges., Place wedges on a greased baking sheet. Mix cinnamon and remaining sugar. Brush tops with remaining cream; sprinkle with cinnamon-sugar. Bake 20-25 minutes or until golden brown. Serve warm.

Nutrition Facts :

3 cups all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter
3/4 cup plus 1 tablespoon heavy whipping cream, divided
2 eggs
2 teaspoons lemon extract
1/4 teaspoon ground cinnamon

LEMON CREAM SCONES

I originally found this recipe on the back of a C & H sugar bag. I like it because it has a light lemon flavor without being overly sweet.

Provided by Bayhill

Categories     Scones

Time 50m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 8



Lemon Cream Scones image

Steps:

  • Preheat oven to 375ºF.
  • In a medium bowl, combine flour, granulated sugar, baking powder, and salt; stir in raisins and lemon peel.
  • With a fork, stir in cream and enough water until dough comes together into a rough ball.
  • On a lightly floured surface, knead dough 5 to 6 times. Place on a greased cookie sheet and pat into an 8-inch circle.
  • With a sharp knife, cut halfway through the dough to mark into 12 wedges. Bake 20 to 30 minutes, until golden brown; remove to wire rack to cool.
  • Cut into wedges while still warm, or cool completely before cutting.
  • Serve warm or at room temperature with lemon curd.

Nutrition Facts : Calories 184.7, Fat 7.6, SaturatedFat 4.6, Cholesterol 27.2, Sodium 147.9, Carbohydrate 27.1, Fiber 0.8, Sugar 9.2, Protein 2.8

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup golden raisin, coarsely chopped
1 teaspoon lemon peel, finely grated
1 cup whipping cream
2 -4 tablespoons water

LEMON CREAM SCONES

Categories     Bread     Milk/Cream     Citrus     Dairy     Fruit     Brunch     Bake     Lemon     Apricot     Spring     Shower     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 8



Lemon Cream Scones image

Steps:

  • Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.
  • Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.

2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup chopped dried apricots (about 4 1/2 ounces)
1 tablespoon plus 1 teaspoon grated lemon peel
1 1/4 cups whipping cream
3 tablespoons unsalted butter, melted

DANIELA'S LEMON CREAM SCONES

Provided by Food Network

Time 30m

Yield 32 scones

Number Of Ingredients 8



Daniela's Lemon Cream Scones image

Steps:

  • Preheat oven to 400 degrees F.
  • Combine the flour, sugar, baking powder, and salt. Cut in the butter until it resembles small sized peas. Whisk eggs and heavy cream together. Add to mix. Add zest. Knead lightly until just incorporated. Roll out on a lightly floured table. Cut and place on parchment covered sheet pan. Bake 10 to 15 minutes, until puffed and golden.

8 cups all-purpose flour
8 tablespoons sugar
4 tablespoons baking powder
1 teaspoon salt
1 cup cubed, chilled butter
8 large eggs
2 cups heavy cream
6 lemons, zested

LEMON-CURRANT CREAM SCONES

Drizzle a sweet-tart glaze over tender lemon scones to add an extra punch of flavor.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 15

Number Of Ingredients 10



Lemon-Currant Cream Scones image

Steps:

  • Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
  • In large bowl, mix flour, granulated sugar, baking powder and salt with fork. Mix in currants and 1 teaspoon lemon peel. Add whipping cream all at once; stir just until dry ingredients are moistened.
  • On floured surface, gently knead dough 6 or 7 times or until smooth. Pat dough 3/4 inch thick. Cut with 2-inch round cutter. Place 2 inches apart on cookie sheet.
  • Bake 12 to 15 minutes or until light golden brown. Cool 15 minutes. Meanwhile, in small bowl, stir powdered sugar and enough lemon juice until smooth and thin enough to drizzle. Drizzle over scones. Top with additional lemon peel. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Scone, Sodium 180 mg, Sugar 15 g, TransFat 0 g

2 cups Gold Medal™ all-purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dried currants
1 teaspoon grated lemon peel
1 1/3 cups whipping cream
1 cup powdered sugar
2 to 3 tablespoons lemon juice
Additional grated lemon peel, if desired

LEMON-CREAM CHEESE SCONES

Perfect for afternoon breaks with tea! The rich cream cheese taste of these light, flaky scones is perfectly balanced with a refreshing hint of lemon.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 33m

Yield 8

Number Of Ingredients 11



Lemon-Cream Cheese Scones image

Steps:

  • Heat oven to 400°F. Mix flour, 1/4 cup sugar, the lemon peel, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
  • Mix cream cheese and egg in small bowl until smooth. Gradually stir in milk. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball.
  • Drop dough by 8 spoonfuls about 2 inches apart onto ungreased cookie sheet. Brush with lemon juice. Sprinkle with sugar.
  • Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 275, Carbohydrate 35 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg

2 1/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine (firm)
1 package (3 ounces) cream cheese, softened
1 egg
1/3 cup milk
Lemon juice
Sugar

LEMON CREAM CHEESE SCONES

Serve these delicious scones warm with plenty of cold butter and strawberry preserves for a tasty tea time treat!

Provided by MarieRynr

Categories     Scones

Time 38m

Yield 8 serving(s)

Number Of Ingredients 11



Lemon Cream Cheese Scones image

Steps:

  • Prehaet the oven to 400*F.
  • Mix the flour, 1/4 cup sugar, lemon zest, baking powder and salt in a large bowl. Cut in the butter with a pastry blender until crumbly.
  • Mix the cream cheese and egg in a bowl until smooth. Add the milk gradually, stirring constantly. Stir into the flour mixture until the mixture forms a ball and leaves the side of the bowl.
  • Drop by spoonfuls about 2 inches apart onto an ungreased baking sheet. Brush with lemon juice and sprinkle with sugar.
  • Bake for 15 to 18 minutes or until golden brown. Remove immediately from the baking sheet and serve warm.

Nutrition Facts : Calories 272.7, Fat 12.6, SaturatedFat 7.4, Cholesterol 56.7, Sodium 279.8, Carbohydrate 34.4, Fiber 1, Sugar 6.7, Protein 5.5

2 1/4 cups flour
1/4 cup sugar
1 tablespoon grated lemon zest
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter
3 ounces cream cheese, softened
1 egg
1/3 cup milk
lemon juice, for brushing
sugar

AMAZING LEMON SCONES

These are so delicious they just melt in your mouth! They have a bakery back home that has these amazing lemon scones that I was addicted to. Through much trial and error I think I've got them!

Provided by ANGELSTAR

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 55m

Yield 10

Number Of Ingredients 15



Amazing Lemon Scones image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
  • Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
  • Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
  • While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
  • Drizzle glaze over warm scones.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 61.9 g, Cholesterol 54 mg, Fat 20.6 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 12.9 g, Sodium 487.9 mg, Sugar 32.2 g

3 cups all-purpose flour
⅓ cup white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
⅓ teaspoon salt
¾ cup cold butter, cut into pieces
9 tablespoons milk
3 tablespoons lemon juice
2 ½ teaspoons lemon zest
1 ½ teaspoons vinegar
2 cups confectioners' sugar
⅓ cup butter, melted
2 ½ tablespoons lemon juice
½ teaspoon vanilla extract
2 tablespoons water, or as needed

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