Lemon Cream Scones

READY IN: 40mins
Recipe by papergoddess

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

Top Tweak by TwinMom #3

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.

Ingredients Nutrition

Directions

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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a