Lemon Scones

"A great Canadian recipe, these pair perfectly with evelyn/athens' canadian strawberry jam."
photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
photo by Julie Bs Hive photo by Julie Bs Hive
photo by twissis photo by twissis
Ready In:
12 large scones




  • Preheat oven to 375 °F.
  • Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment.
  • Cut butter into dry ingredients until it resembles coarse meal.
  • Stir together ¾ cup cream and vanilla and add to dough.
  • Mix just until dough comes together.
  • 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).
  • Roll dough to ¾-1 inch thick and cut desired shapes.
  • Place on a greased or parchment-lined baking sheet and brush with remaining cream.
  • Bake for 15 to 18 minutes, until tops are nicely browned.

Questions & Replies

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  1. These were nice and easy to make. They taste ok but I can taste baking soda. I checked the recipe because 1 tablespoon seemed like a lot, but I followed the recipe. I will try again with less baking soda. Maybe 1/2 to2/3 talespoon
  2. 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!
  3. My friend and I got together today and baked these and served the scones with Marie Alice's Recipe #102736. Wasn't quite sure if I understood Step #6 considering I'm not a baker, but everything turned out right thank goodness. I used whole milk for the dough and brushed heavy cream on the tops of the scones. Thanks!
  4. superb super scones..what more is there to say!
  5. You've got a WINNING RECIPE here ~ These are ABSOLUTELY GREAT! I did use a rounded tablespoon of the zest, but otherwise, no changes! I tried them with honey butter, with a homemade cherry jam & with some cream cheese ~ Wonderful tasting any way you do 'em! Thanks for sharing! [Made & reviewed while touring Canada on Zaar's World Tour 4]


  1. These are fantastic ! My tweak was 2 cups white flour and 2 cups whole wheat 2 grated cubes butter frozen. I added 1 1/3 cup of buttermilk, juices and zest of one lemon! I have tried many scones recipes but these are by far the very BEST ! <3


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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