Make 8 outrageously delicious lemon cream scones with lemon glaze icing in 30 minutes, with this quick and easy breakfast or snack recipe!
My sister told me about a delicious scone recipe she recently tried. Turns out it was the same recipe I had saved on Pinterest several months before and wanted to try, so I did! Wow – I was really glad I made them… these Lemon Cream Scones are fantastic!
The lemon cream scones taste amazing! They are NOT dry (thankfully!), and get their delicious flavor from lemon zest IN the scones, and a lemon flavored glaze ON TOP! They are very easy to make, in about 30 minutes from start to finish.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Other Scone Recipes On This Blog – I LOVE Scones!
Do YOU love scones? We sure do, in our home! They’re very easy to make, and cost so much less to make at home than buying from the local coffee hangout. Nothing better than a hot cup of coffee and a wonderful tasting scone! YUM.
I’ve published recipes for quite a few, including Apple Cinnamon, Cinnamon Chip, White Chocolate Raspberry, Blackberry, Banana Nut, Chocolate Chip Orange, Gingerbread, and Cranberry Orange.
How To Make Lemon Cream Scones
Preheat your oven to 400 degrees. Mix together the sugar and lemon zest in a medium sized mixing bowl. Stir the flour, baking soda, baking powder, and salt into the sugar/lemon zest mixture until well combined.
Grate a cube of butter that has been frozen (freeze for 15 minutes before starting) directly into the bowl with the flour, etc.. Use a pastry blender to mix until the flour mixture resembles coarse crumbs. TIP: If you don’t own a hand held pastry blender, two forks can be used. The grated frozen butter looks a LOT like grated cheese, right?
Once the dough mixture is the size of coarse crumbs, mix an egg and heavy whipping cream together in a separate bowl.
Add The Wet Ingredients To The Dry Ingredients
When it is fully blended, pour the wet ingredients into the flour mixture, and stir until ingredients are combined. This may take a minute or two. Just keep at it, scraping down the sides of the bowl as you go, to incorporate all the crumbles.
Shape The Dough To Make The Lemon Cream Scones
Shape the lemon cream scones dough with your hands into a round ball. I did this in the same bowl I mixed the dough in. Once the dough ball is formed, place it onto a lightly floured work surface.
Roll the dough for the scones out into a 7 inch circle (dough will be about 3/4 inch tall). Cut it into 8 wedges. You can use a pizza cutter to make smooth even cuts, but a sharp knife works just as well.
Can you see the little pieces of lemon zest in the dough? That adds great citrus FLAVOR to the yummy scones!
Bake The Lemon Cream Scones
Place the wedges onto a parchment paper covered baking sheet. Leave a bit of space between each wedge. Bake the lemon cream scones in a preheated 400 degree oven for 15 minutes. Remove scones from oven, once done. The scones should be a light golden brown in color.
Let the lemon cream scones cool for a moment, then transfer them to a wire rack to finish cooling.
Prepare The Lemon Glaze
While cooling, prepare the lemon glaze in a small bowl, by mixing together powdered sugar, fresh squeezed lemon juice, melted butter and vanilla extract until smooth.
Glaze The Scones
Once scones have cooled a bit, brush the lemon glaze over the top of each one. Use ALL the glaze! HELPFUL TIP: If you put a piece of foil or wax paper UNDER the rack, you will catch any glaze that drips off the scones (for easy cleanup!).
Let a bit of the glaze run down the sides of the scones. YUM! Once all the glaze has been distributed, let the scones rest a few minutes in order to let the lemon glaze firm up.
Once the lemon glaze hardens, they are good to go! Don’t these lemon cream scones look GOOD? Wait until you taste them!
We REALLY loved these scones… I hope you do, too! Be sure to check out my other scone recipes (located in my Recipe Index at top of page). I think you will LOVE them! Have a great day, friends.
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Recipe Source: https://www.foodfanatic.com/recipes/lemon-cream-scones-recipe/
- 1/3 cup granulated sugar
- lemon zest (from a LARGE lemon)
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 8 Tablespoons butter (one cube), frozen
- 1 egg
- 1/2 cup heavy whipping cream
- 1 cup powdered sugar
- 3 Tablespoons lemon juice (fresh squeezed)
- 1/2 teaspoon vanilla extract
- 3 Tablespoons butter , melted
- Preheat oven to 400 degrees.
- Mix sugar and lemon zest together in medium bowl. Stir flour, baking soda, baking powder, and salt into mixture until combined.
- Grate a frozen cube of butter into flour mixture (use large holes on a box grater). Use a pastry blender (or two forks) to cut in butter until mixture resembles coarse crumbs.
- In separate bowl, mix one egg and heavy whipping cream together. Once blended, pour it into flour mixture; stir until ingredients are combined. Scrape down sides of the bowl to incorporate crumbles.
- Shape the dough with your hands into a round ball (I did this in the same bowl I mixed the dough in). Once dough ball is formed, place it on a lightly floured work surface. Roll dough out into a 7 inch circle (about 3/4 inch tall). Cut it into 8 wedges (I use a pizza cutter to make smooth even cuts, but a sharp knife works just as well!).
- Place the wedges onto a parchment paper covered baking sheet. Leave a space between each wedge. Bake in a preheated 400 degree oven for 15 minutes, then remove. Scones should be slightly golden brown.
- Let scones cool for a moment, then transfer to a wire rack to finish cooling. While cooling, make lemon glaze by mixing together powdered sugar, lemon juice, melted butter and vanilla until smooth.
- Once scones are completely cooled, brush lemon glaze over the top of each one. Use ALL the glaze! For easy clean up, put a piece of foil or wax paper UNDER rack to catch any glaze that drips.
- Once all glaze has been used, let scones sit for a few minutes, until lemon glaze firms up. Enjoy!
Here’s one more to pin on your Pinterest boards!