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The scone’s origins can be traced back to Scotland, where it was traditionally made with oats and baked on a griddle. Over time, this humble treat evolved, finding its place in British cuisine, where it became an iconic part of the afternoon tea ritual. The 19th century saw the introduction of the more refined flour-based scone, which quickly gained popularity among the upper classes in England.

Lemon Cream Scones

Indulge in a delightful treat with these Zesty Lemon Cream Scones! With a rich buttery texture and a refreshing burst of citrus, these scones are perfect for afternoon tea or brunch. This recipe combines the goodness of lemon zest and cream for a light, fluffy pastry. Plus, learn tips on storage, serving, and seasonal variations to elevate your baking game. Enjoy warm with clotted cream or jam! #LemonScones #BakingJoy #AfternoonTea #SconeRecipe #CitrusDesserts #HomeBaking
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Ingredients
  

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

1/2 cup heavy cream

Zest of 1 large lemon

1 teaspoon pure vanilla extract

1 large egg

1 tablespoon lemon juice

Extra granulated sugar for sprinkling

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a large bowl, whisk together the flour, sugar, baking powder, and salt.

      Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

        In a separate bowl, combine the heavy cream, lemon zest, vanilla extract, egg, and lemon juice. Whisk until well combined.

          Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to over-mix; it’s okay if the dough is a bit crumbly.

            Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together. Pat the dough into a 1-inch thick round.

              Use a sharp knife or a bench scraper to cut the dough into 8 wedges. Place the wedges on the prepared baking sheet, spaced a little apart.

                Brush the tops with a little extra cream or milk and sprinkle with sugar for a sweet crust.

                  Bake for 15-20 minutes or until the scones are golden brown on top.

                    Allow to cool slightly before serving. Enjoy your delicious lemon cream scones warm or at room temperature!

                      Prep Time: 15 mins | Total Time: 35 mins | Servings: 8