Lemon Cream Scones

"I originally found this recipe on the back of a C & H sugar bag. I like it because it has a light lemon flavor without being overly sweet."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by twissis photo by twissis
photo by gailanng photo by gailanng
photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks photo by Caroline Cooks
Ready In:
50mins
Ingredients:
8
Yields:
12 scones
Serves:
12
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ingredients

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directions

  • Preheat oven to 375ºF.
  • In a medium bowl, combine flour, granulated sugar, baking powder, and salt; stir in raisins and lemon peel.
  • With a fork, stir in cream and enough water until dough comes together into a rough ball.
  • On a lightly floured surface, knead dough 5 to 6 times. 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 wedges. Bake 20 to 30 minutes, until golden brown; remove to wire rack to cool.
  • Cut into wedges while still warm, or cool completely before cutting.
  • Serve warm or at room temperature with lemon curd.

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Reviews

  1. These are wonderful scones Bayhill, light, tender, fluffy with a subtle lemon flavor. They were quick and easy to make. I made half the recipe and ended up with six lovely treats. Perfect served with soft butter. Made as written but used candied ginger instead of the raisins as I was out. Thanks for sharing this lovey recipe that I will make again. Made for Best of 2015.
     
  2. These were delicious scones. I only had a little cream left, about 2/3 cup, so I topped it off with a little extra milk and it turned out just fine. The freshly grated lemon zest added a lot of refreshing lemon flavor to the scones. I'm really glad I tried this recipe. They were wonderful scones. Thanks for sharing your recipe, Bayhill.
     
  3. These are wonderful - especially with the lemon rind. I think next time I would try dried cranberries in place of the raisins - I love lemon and cranberries together.
     
  4. Really outstanding scones. I also used lemon juice for the water and they had a lovely lemon nip that was a delight. I used Splenda for the sugar and a more heart healthy margarine for the butter. Even with my healt changes theu rose to be fluffy and light with a nice crisp crust. Moist and very flavorful inside. For a summer treat try them on the deck or patio with lemonade instesd of coffee. YUM!
     
  5. Amazing recipe. I followed it exactly. I have been trying to replicate the scones at Briermere Farms on Long Island for many years, since I do not live there and cannot have them often. This is the recipe. The only difference is size. I cut it into six separate wedges. Next time I will do only two or three to get huge scones. They are so delicious, well balanced, not overly sweet, and toasting them the next day they are just as good. Thank you for this!!
     
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Tweaks

  1. These are wonderful scones Bayhill, light, tender, fluffy with a subtle lemon flavor. They were quick and easy to make. I made half the recipe and ended up with six lovely treats. Perfect served with soft butter. Made as written but used candied ginger instead of the raisins as I was out. Thanks for sharing this lovey recipe that I will make again. Made for Best of 2015.
     
  2. Wonderful scones!!! I made 1/4 of the recipe, as it was just DH and I eating them, which resulted in two scones/biscuits. I also used fresh lemon juice in place of the water, as I really like a good lemon and am not a huge fan of raisins, so left them out, otherwise made as written. This is so easy and loved that I didn't need to cut in butter/shortening. The dough was so easy to work with, wasn't very sticky. Since the dough was small compared to the full recipe, I used my biscuit cutter to cut it. I made them earlier in the day and then served them as dessert with a scoop of ice cream and fresh sliced strawberries!!! Delicious!!
     
  3. I left out the raisins so my picky son would try these. I also subbed soy milk for the cream. My family loved these and I wonder how they would taste with fresh cranberries added. As another reviewer suggested, I used lemon juice in place of the water. Thanks for the recipe
     

RECIPE SUBMITTED BY

<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
 
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