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Lemon Cream Scones

  • yield: Makes 8

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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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

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Reviews (10)

  • arock2722 25 Feb, 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!!

  • Smarblesxo 20 Dec, 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.

  • papayadreams 13 Nov, 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/

  • oagirl9339 20 Aug, 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.

  • Megan_JF 8 Jun, 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)

  • papayadreams 22 Apr, 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 :)

  • PJJAS 11 Jan, 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.

  • Moonechild 7 Jan, 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!

  • veggiecookfontana 3 Mar, 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

  • veggiecookfontana 3 Mar, 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