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    You are in: Home / Recipes / Lemon Cream Scones Recipe
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    Lemon Cream Scones

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    papergoddess's Note:

    I found this on the bag of C&H Sugar.

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    Units: US | Metric


    1. 1
      Preheat oven to 375F.
    2. 2
      Combine flour, sugar, baking powder, and salt.
    3. 3
      Stir in lemon peel and raisins.
    4. 4
      With a fork, stir in cream and water (as needed) until it all comes together into a rough mass.
    5. 5
      On a lightly floured surface, knead dough 5 or 6 times.
    6. 6
      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 pie-shaped wedges.
    7. 7
      Bake 20-30 minutes, until golden brown.
    8. 8
      Remove to a wire rack to cool; cut into wedges while still warm.

    Ratings & Reviews:

    • on August 10, 2008

      I have been using this recipe for years with some modifications. I substitute dried blueberrys for raisins, I use the rind of a whole lemon for zest, and squeeze the lemon juice to use in place of the water. In addition, I add 1/2 pecans for an extra surprise. I call them Lemon Blueberry Pecan scones. They are sooo delicious. I will take the advice of another next time and make 2 smaller circles as the best part for me is the yummy crispy edges. These do not disappoint! TI love that I don't have to mess will cutting in butter. They are also a lot lower in fat than some of the other recipes that come in at over 12g of fat per serving.

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    • on May 28, 2008


      I liked how easy these were to make using just one bowl. These are tender and flaky in the middle with a nice outershell. It's not dry like other scones. I used cranberries because it goes well with lemon, and the red looks nice against the yellow batter. I also split the batter into two circles for smaller scones and nicer presentation. If you like more edge parts to the scone so it's crispier, then cut out the wedge pieces and space them out one inch apart on the cookie sheet. I also brushed the top with milk (you can use egg whites as well) and sprinkled some sugar on top. I baked at 375 for 28 minutes and it was perfectly light golden brown. I think this would be a great recipe for other variations - lemon blueberry, lemon poppy seed, nuts, and others!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 07, 2007


      These are the best scones I have made or tasted! Very easy to make. I made them for a church brunch and took home no leftovers. When I made them for my family, my youngest child, who doesn't like bread-type foods, wanted seconds! These are better than muffins.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Lemon Cream Scones

    Serving Size: 1 (674 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 184.6
    Calories from Fat 68
    Total Fat 7.5 g
    Saturated Fat 4.6 g
    Cholesterol 27.1 mg
    Sodium 147.9 mg
    Total Carbohydrate 27.1 g
    Dietary Fiber 0.8 g
    Sugars 9.2 g
    Protein 2.7 g

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