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Lemon Cream Scones

Recipe Summary

Yield: Makes 8

Ingredients

Ingredient Checklist

3 cups all-purpose flour, plus more for work surface

8 tablespoons (1 stick) cold unsalted butter, cut into small cubes

1/3 cup sugar, plus more for sprinkling

1 tablespoon baking powder

1/4 teaspoon coarse salt

3/4 cup plus 3 tablespoons heavy cream

3 large eggs

2 tablespoons finely grated lemon zest

1 1/2 teaspoons pure vanilla extract

Gallery

Lemon Cream Scones

Recipe Summary

Yield: Makes 8

Lemon Cream Scones

Lemon Cream Scones

Lemon Cream Scones

Recipe Summary

Yield: Makes 8

Recipe Summary

Yield: Makes 8

Yield: Makes 8

Makes 8

Ingredients

Ingredients

  • 3 cups all-purpose flour, plus more for work surface
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
  • 1/3 cup sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/4 teaspoon coarse salt
  • 3/4 cup plus 3 tablespoons heavy cream
  • 3 large eggs
  • 2 tablespoons finely grated lemon zest
  • 1 1/2 teaspoons pure vanilla extract

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, butter, sugar, baking powder, and salt. Mix at low speed until the mixture resembles wet sand.

In a separate bowl, whisk together 3/4 cup cream, 2 eggs, lemon zest, and vanilla. Add the cream mixture to the flour mixture, and beat on low speed until just incorporated. Turn out onto a lightly floured work surface, and form into a flat disc, about 8 inches across and 1 1/2 inches thick. Cut into 8 wedges and transfer to prepared baking sheet.

In a small bowl, whisk together remaining egg and 3 tablespoons cream to make an egg wash. Brush scones with egg wash, and sprinkle with sugar. Bake until the tops are golden brown and firm, 40 to 50 minutes.

Reviews (10)

Add Rating & Review

143 Ratings

5 star values:

                                  22

4 star values:

                                  36

3 star values:

                                  56

2 star values:

                                  24

1 star values:

                                  5

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Reviews (10)

Add Rating & Review

143 Ratings

5 star values:

                                  22

4 star values:

                                  36

3 star values:

                                  56

2 star values:

                                  24

1 star values:

                                  5

Add Rating & Review

143 Ratings

5 star values:

                                  22

4 star values:

                                  36

3 star values:

                                  56

2 star values:

                                  24

1 star values:

                                  5

143 Ratings

5 star values:

                                  22

4 star values:

                                  36

3 star values:

                                  56

2 star values:

                                  24

1 star values:

                                  5

143 Ratings

5 star values:

                                  22

4 star values:

                                  36

3 star values:

                                  56

2 star values:

                                  24

1 star values:

                                  5
  • 5 star values:
  • 22
  • 4 star values:
  • 36
  • 3 star values:
  • 56
  • 2 star values:
  • 24
  • 1 star values:
  • 5

Martha Stewart Member

Rating: Unrated

02/25/2014

                The first time I made these scones I was pretty disappointed with the results. Here is what I did to make them not be so hard and crumbly. I reduced the temperature to 375 F and I also reduced the time I found 16 minutes then rotate and another 10 minutes to be perfect (conventional oven). I also did 3T Lemon zest and did 1 1/2 t lemon juice in with the cream. I found this to have more flavor and better mouth appeal. another possible modification 1C FROZEN raspberries folded in at the end. YUM!!

Martha Stewart Member

Rating: Unrated

12/20/2013

                This was a bit of a let down. I found the scones to be very dry and crunchy. Also they weren't very lemony or sweet.

Martha Stewart Member

Rating: Unrated

11/13/2013

                I've made this recipe many times. I love it, though my scones always take less time to cook. I posted a picture here of how the dough looks before baking, it's important to not overwork the dough or they wont be flaky.  http://afewminutesatatime.wordpress.com/2013/04/22/scones-my-favorite-recipes-and-tips/

Martha Stewart Member

Rating: Unrated

08/20/2013

                I love Martha but I was disappointed with this recipe. I felt the scones were way too dry (I had to keep drinking water after eating them) and they were not sweet or lemony enough.

Martha Stewart Member

Rating: Unrated

06/08/2013

                Fabulous, but they don't taste lemony. So for the second time I made them I omitted  the zest and added two teaspoons of lemon extract and replaced 3 tablespoons of the cream with straight lemon juice. Delicious!
                (I Also used milk instead of cream and it worked perfectly)

Martha Stewart Member

Rating: Unrated

04/22/2013

                I love this recipe! Photos and tips here:http://afewminutesatatime.wordpress.com/2013/04/22/scones-my-favorite-recipes-and-tips/  It might be overkill, but I like these lemon scones with lemon curd :)

Martha Stewart Member

Rating: Unrated

01/11/2013

                Marvelous...I just made these scones this morning and followed the recipe except I used my round scone pan and only baked 20 minutes as other reviewers suggested.  They came out perfectly golden brown, nice height, soft texture, and not too sweet.  Will make again but maybe add more lemon flavor like a glaze to the top.

Martha Stewart Member

Rating: Unrated

01/07/2011

                I have been making scones regularly for yeRs and they Lways take 20 mins. Even with the extra cream and egg, even when you halve them to make minis. A typo maybe? Lemon scones go with any fruit!

Martha Stewart Member

Rating: Unrated

03/03/2010

                hello fellow scone searchers!
                Usually I will only make breakfast's that include some type of whole wheat product. I am sooo happy that I chose to make this recipe. The scones did not turn out like biscuits! Nothing came out wrong with these scones! My scones were even ready 20 minutes early. I think it was because I preheated my oven while I was mixing the batter

Martha Stewart Member

Rating: Unrated

02/25/2014

                The first time I made these scones I was pretty disappointed with the results. Here is what I did to make them not be so hard and crumbly. I reduced the temperature to 375 F and I also reduced the time I found 16 minutes then rotate and another 10 minutes to be perfect (conventional oven). I also did 3T Lemon zest and did 1 1/2 t lemon juice in with the cream. I found this to have more flavor and better mouth appeal. another possible modification 1C FROZEN raspberries folded in at the end. YUM!!

Rating: Unrated

Rating: Unrated

12/20/2013

                This was a bit of a let down. I found the scones to be very dry and crunchy. Also they weren't very lemony or sweet.

Rating: Unrated

11/13/2013

                I've made this recipe many times. I love it, though my scones always take less time to cook. I posted a picture here of how the dough looks before baking, it's important to not overwork the dough or they wont be flaky.  http://afewminutesatatime.wordpress.com/2013/04/22/scones-my-favorite-recipes-and-tips/

Rating: Unrated

08/20/2013

                I love Martha but I was disappointed with this recipe. I felt the scones were way too dry (I had to keep drinking water after eating them) and they were not sweet or lemony enough.

Rating: Unrated

06/08/2013

                Fabulous, but they don't taste lemony. So for the second time I made them I omitted  the zest and added two teaspoons of lemon extract and replaced 3 tablespoons of the cream with straight lemon juice. Delicious!
                (I Also used milk instead of cream and it worked perfectly)

Rating: Unrated

04/22/2013

                I love this recipe! Photos and tips here:http://afewminutesatatime.wordpress.com/2013/04/22/scones-my-favorite-recipes-and-tips/  It might be overkill, but I like these lemon scones with lemon curd :)

Rating: Unrated

01/11/2013

                Marvelous...I just made these scones this morning and followed the recipe except I used my round scone pan and only baked 20 minutes as other reviewers suggested.  They came out perfectly golden brown, nice height, soft texture, and not too sweet.  Will make again but maybe add more lemon flavor like a glaze to the top.

Rating: Unrated

01/07/2011

                I have been making scones regularly for yeRs and they Lways take 20 mins. Even with the extra cream and egg, even when you halve them to make minis. A typo maybe? Lemon scones go with any fruit!

Rating: Unrated

03/03/2010

                hello fellow scone searchers!
                Usually I will only make breakfast's that include some type of whole wheat product. I am sooo happy that I chose to make this recipe. The scones did not turn out like biscuits! Nothing came out wrong with these scones! My scones were even ready 20 minutes early. I think it was because I preheated my oven while I was mixing the batter

All Reviews for Lemon Cream Scones

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Lemon Cream Scones

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest