Lemon Cream Scones
- Ready In:
- 53mins
- Ingredients:
- 14
- Yields:
-
8 scones
ingredients
-
Scones
- 2 1⁄4 cups all-purpose flour
- 1⁄3 cup sugar, plus
- 2 teaspoons sugar, divided
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, chilled, cut up
- 3⁄4 cup whipping cream, plus
- 1 teaspoon whipping cream, divided
- 2 large egg yolks
- 1 tablespoon grated lemon peel
-
Lemon Cream
- 1⁄2 cup whipping cream
- 1 tablespoon sugar
- 1⁄2 cup sour cream
- 1 teaspoon grated lemon peel
directions
-
Scones:
- Heat oven to 400°.
- Line baking sheet with parchment paper.
- In a large bowl, whisk together flour, 1/3 cup of the sugar, baking powder and salt.
- With pastry blender or 2 knives, cut in butter until they're small beads.
- In a small bowl, whisk together 3/4 cup of the cream, egg yolks and lemon peel.
- Pour into flour mixture; stir with fork until evenly moistened.
- With hands, quickly and gently press together to form dough.
- On lightly floured surface, pat into 7-inch round, 1-inch thick.
- Cut into 8 rounds, pressing together dough scraps as necessary and place on baking sheet.
- Lightly brush tops of scones with remaining 1 Tbsp of cream; sprinkle the remaining 2 tsp sugar.
- Bake 15-18 minutes. Cool on wire rack 10 minutes.
- Serve warm or at room temperature with Lemon Cream.
-
Lemon Cream:
- In medium bowl, beat whipping cream and sugar at medium-high speed until soft peaks form.
- Fold in sour cream and lemon peel.
- Serve over scones.
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RECIPE SUBMITTED BY
Well, I'm a freshman going to college studying for a major in history and a minor in teaching... and my recipes will probably reflect that, being a 'starving college student' and all.
I love making deserts, that's what I'm best at. My fiancee likes making healthy dishes so our motto is, 'He'll cook to keep us healthy and I'll cook to keep us happy'