Lemon Cream Scones
Unknown origin
143 Ratings
- 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/
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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 :)
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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
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