🍋✨ Perfect Lemon Cream Scones ✨☕
"I baked these for Sunday brunch, and my dad said, ‘These taste like a sunny morning.’ Watching everyone enjoy them with clotted cream and jam made it even better."
Ingredients:
For the Scones:
2 cups all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
Zest of 1 large lemon
½ cup cold unsalted butter, cubed
¾ cup heavy cream
1 large egg
1 tsp vanilla extract
For the Glaze:
1 cup powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
Directions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Combine Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
Cut in the Butter:
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Mix Wet Ingredients:
In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Gradually pour the wet ingredients into the dry mixture, stirring until just combined.
Shape the Dough:
Turn the dough out onto a lightly floured surface. Pat it into a round disk about 1 inch thick. Cut the dough into 8 wedges using a sharp knife or bench scraper.
Bake the Scones:
Arrange the wedges on the prepared baking sheet, spacing them slightly apart. Bake for 15–18 minutes, or until the tops are golden and the scones feel firm to the touch.
Prepare the Glaze:
While the scones are cooling slightly, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
Glaze and Serve:
Drizzle the glaze over the warm scones. Serve immediately with tea or coffee, and enjoy the perfect balance of tangy and sweet!
Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 30 minutes
Kcal: ~250 per scone
Servings: 8
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