Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Lemon Cream Scones 3.3 (143) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 26, 2018 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients 3 cups all-purpose flour, plus more for work surface 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes ⅓ cup sugar, plus more for sprinkling 1 tablespoon baking powder ¼ teaspoon coarse salt ¾ cup plus 3 tablespoons heavy cream 3 large eggs 2 tablespoons finely grated lemon zest 1 ½ 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. Rate it Print