Lemon Scones

READY IN: 30mins
Recipe by Chef Kate

A great Canadian recipe, these pair perfectly with evelyn/athens' canadian strawberry jam.

Top Review by Chef de Sucre

These were pretty good. i decided to try them with 2/3 whole wheat flour, which made them rather heavy, but still a very nice scone. I used Cookgirl's advice and made some lemon curd to go with. Yum!

Ingredients Nutrition

Directions

  1. Preheat oven to 375 °F.
  2. Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment.
  3. Cut butter into dry ingredients until it resembles coarse meal.
  4. Stir together ¾ cup cream and vanilla and add to dough.
  5. Mix just until dough comes together.
  6. Turn dough onto a lightly floured surface. Roll dough twice to an inch thick, each time folding in half (this is the secret to a flaky scone).
  7. Roll dough to ¾-1 inch thick and cut desired shapes.
  8. Place on a greased or parchment-lined baking sheet and brush with remaining cream.
  9. Bake for 15 to 18 minutes, until tops are nicely browned.

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