Best 13 Lemon Cream Scones Recipes

LEMON CREAM SCONES

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.

LEMON CREAM SCONES

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.

LEMON-CREAM CHEESE SCONES

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.

LEMON-CURRANT CREAM SCONES

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.

ROSEMARY-LEMON CREAM SCONES

Steps:

• Heat oven to 400°F. Generously spray cookie sheet with cooking spray.
• In large bowl, mix Bisquick mix and 1/3 cup granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix egg, yogurt and 1/4 cup whipping cream. Stir into crumb mixture just until combined. Stir in lemon peel and rosemary.
• Place dough on cookie sheet; using greased hands, pat dough into 8-inch round. Brush dough with 1 tablespoon whipping cream; sprinkle with 1 tablespoon granulated sugar. Cut into 8 wedges with sharp knife dipped in additional Bisquick mix, but do not separate into wedges.
• Bake 15 to 20 minutes or until light golden brown. Carefully cut into wedges and immediately remove from cookie sheet to cooling rack. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and lemon juice. Drizzle over scones. Serve warm.

GINGERBREAD SCONES WITH LEMON BREAKFAST CREAM

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, combine sugar,flour, oatmeal, baking powder, ginger, cinnamon, & nutmeg. Stir in margarine until crumbly.
• In a small bowl, combine milk, egg whites and molasses. Add to dry ingredients and mix.
• Add dough onto a floured surface; knead gently up to 10 times.
• Flatten dough to about 3/4-inch thickness. Cut with round biscuit cutter.
• Place on ungreased cookie sheet. Sprinkle tops of scones with reserved 1 teaspoon sugar.
• Bake for 9 to 11 minutes or until golden brown.
• While cooking, begin making the Lemon Breakfast Cream.
• Place cheese and lemonade concentrate into blender or food processor and blend until smooth. Serve on top of warm scones and enjoy!

LEMON SOUR CREAM SCONES

Steps:

• Preheat oven to 4000 F. Finely grate or zest lemon leaving as much white pith on the orange peel as possible (should measure about 1 tablespoon zest). Whisk together flour, sugar, baking powder, salt and lemon zest. Add 6 tablespoons butter and coarsely cut* into flour until lumps are the size of small peas. Add sour cream and stir just until mixed (do not over mix). Flour hands, place dough on lightly floured surface and knead 4-5 times. Gently pat dough into a circle 1/2-inch thick. Cut into 8 wedges and place on baking sheet lined with parchment paper (may place on un-greased baking sheet, but bottom of scones will bake dark). Brush tops with optional beaten egg white to improve browning of tops. Bake 15-20 minutes or until light, airy and lightly browned. Serve warm with optional Lemon Honey Butter (see below). Notes: * Quick and easy tip - grate butter into flour mixture using the large holes of a grater.

LEMON-CREAM CHEESE SCONES

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.

BLUEBERRY LEMON CREAM SCONES (WITH GLAZE)

Steps:

• Directions Preheat the oven to 400 degrees F. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze. You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

DANIELA'S LEMON CREAM SCONES

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.

LEMON CREAM SCONES

Steps:

• 1. Preheat oven to 400^. Line cookie sheets with parchment paper. Scones: Again sift flour, measure, add baking powder, salt and sugar, and sift again. Cut in cold butter and lemon rind. By hand, beat eggs well and add cream; add egg mixture to flour mixture, and stir gently until all flour is dampened.
• 2. Now stir vigorously until mixture forms a soft dough and follows the spoon around the bowl. Turn mixture out onto surface lightly sprinkled with powdered sugar and knead 30 seconds.
• 3. Roll 1/2 inch thick and cut in triangles. Place on a parchment covered baking sheet. Brush tops with melted butter and and sprinkle with sugar and lemon rind. Bake in oven for 12 to 18 minutes, or until lightly browned. Makes about 18 scones.

LEMON CREAM SCONES

Steps:

• 1. Preheat your oven to 375. Grease a baking sheet and set aside.
• 2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt. Cut the butter into the dry ingredients until the mixture looks like crumbs.
• 3. Slowly pour the cream into the bowl with the flour/butter mixture. Add the vanilla. Stir everything until just combined.
• 4. Roll out dough on a floured surface, fold in half and repeat. Roll out for a third time into a circle about 3/4 to 1 inch thick. Place on baking sheet. Score into 8 wedges.
• 5. Bake for 15-18 minutes or until scones test done with a toothpick.
• 6. OPTIONAL: One of our favorite ways to top scones is by mixing together some lemon juice and/or zest with some sweetened condensed milk and drizzling on top of hot scones. If you don't want to do this, they taste wonderful when served with butter as well.

LEMON CREAM SCONES

Steps:

• 1. Mix flour, 1/4 cup sugar, baking powder and salt in large bowl. Stir in dried fruit and 1 tsp. lemon zest. Add heavy cream and mix til just moistened. Knead gently on lightly floured surface.
• 2. Roll into a 10 inch circle, 1/2 inch thick. Cut into 12 wedges. Arrange wedges 2 inches apart on greased baking sheet. Brush with melted butter.
• 3. Mix 2 Tbsp. sugar and 1 Tbsp. lemon zest in small bowl. Sprinkle over the scones. Bake at 425 for 15 minutes or til lightly browned. Remove to a wire rack and cool slightly. Serve warm or at room temperature. Makes one dozen.