Best 13 Lemon Cream Scones Recipes

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Indulge in the delightful symphony of flavors and textures presented by lemon cream scones, a culinary masterpiece that tantalizes the taste buds with its perfect balance of tangy citrus and velvety creaminess. These scones, with their golden-brown exterior and fluffy, tender interior, are a delightful treat for any occasion. Whether you prefer the classic plain scone, the decadent blueberry scone bursting with juicy berries, or the indulgent chocolate chip scone packed with rich chocolatey goodness, this article offers a delectable array of recipes to satisfy every palate. So, embark on a delightful baking journey and create these delectable scones that are sure to leave a lasting impression.

Here are our top 13 tried and tested recipes!

LEMON CREAM SCONES



Lemon Cream Scones image

As a quick way to warm everyone up, I make these lemony scones to go with a pot of hot tea. Sometimes I like to add dried cherries to the batter, to jazz it up a little.-Angela Matz, West Allis, Wisconsin

Provided by Taste of Home

Time 35m

Yield 8 scones.

Number Of Ingredients 9

3 cups all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter
3/4 cup plus 1 tablespoon heavy whipping cream, divided
2 eggs
2 teaspoons lemon extract
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, 1/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk 3/4 cup cream, eggs and lemon extract until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into eight wedges., Place wedges on a greased baking sheet. Mix cinnamon and remaining sugar. Brush tops with remaining cream; sprinkle with cinnamon-sugar. Bake 20-25 minutes or until golden brown. Serve warm.

Nutrition Facts :

LEMON CREAM SCONES



Lemon Cream Scones image

Categories     Bread     Milk/Cream     Citrus     Dairy     Fruit     Brunch     Bake     Lemon     Apricot     Spring     Shower     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 8

2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup chopped dried apricots (about 4 1/2 ounces)
1 tablespoon plus 1 teaspoon grated lemon peel
1 1/4 cups whipping cream
3 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.
  • Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.

LEMON-CURRANT CREAM SCONES



Lemon-Currant Cream Scones image

Drizzle a sweet-tart glaze over tender lemon scones to add an extra punch of flavor.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 15

Number Of Ingredients 10

2 cups Gold Medal™ all-purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dried currants
1 teaspoon grated lemon peel
1 1/3 cups whipping cream
1 cup powdered sugar
2 to 3 tablespoons lemon juice
Additional grated lemon peel, if desired

Steps:

  • Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
  • In large bowl, mix flour, granulated sugar, baking powder and salt with fork. Mix in currants and 1 teaspoon lemon peel. Add whipping cream all at once; stir just until dry ingredients are moistened.
  • On floured surface, gently knead dough 6 or 7 times or until smooth. Pat dough 3/4 inch thick. Cut with 2-inch round cutter. Place 2 inches apart on cookie sheet.
  • Bake 12 to 15 minutes or until light golden brown. Cool 15 minutes. Meanwhile, in small bowl, stir powdered sugar and enough lemon juice until smooth and thin enough to drizzle. Drizzle over scones. Top with additional lemon peel. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Scone, Sodium 180 mg, Sugar 15 g, TransFat 0 g

LEMON-CREAM CHEESE SCONES



Lemon-Cream Cheese Scones image

Perfect for afternoon breaks with tea! The rich cream cheese taste of these light, flaky scones is perfectly balanced with a refreshing hint of lemon.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 33m

Yield 8

Number Of Ingredients 11

2 1/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine (firm)
1 package (3 ounces) cream cheese, softened
1 egg
1/3 cup milk
Lemon juice
Sugar

Steps:

  • Heat oven to 400°F. Mix flour, 1/4 cup sugar, the lemon peel, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
  • Mix cream cheese and egg in small bowl until smooth. Gradually stir in milk. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball.
  • Drop dough by 8 spoonfuls about 2 inches apart onto ungreased cookie sheet. Brush with lemon juice. Sprinkle with sugar.
  • Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 275, Carbohydrate 35 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg

ROSEMARY-LEMON CREAM SCONES



Rosemary-Lemon Cream Scones image

Honorable Mention Bisquick® Recipe Contest 2010! Create coffee shop scones with a burst of lemon flavor.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 12

2 1/2 cups Original Bisquick™ mix
1/3 cup granulated sugar
2 tablespoons cold butter
1 egg, beaten
1 container (6 oz) Yoplait® Original yogurt lemon burst
1/4 cup heavy whipping cream
1 tablespoon grated lemon peel
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon heavy whipping cream
1 tablespoon granulated sugar
1/2 cup powdered sugar
1 tablespoon lemon juice

Steps:

  • Heat oven to 400°F. Generously spray cookie sheet with cooking spray.
  • In large bowl, mix Bisquick mix and 1/3 cup granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix egg, yogurt and 1/4 cup whipping cream. Stir into crumb mixture just until combined. Stir in lemon peel and rosemary.
  • Place dough on cookie sheet; using greased hands, pat dough into 8-inch round. Brush dough with 1 tablespoon whipping cream; sprinkle with 1 tablespoon granulated sugar. Cut into 8 wedges with sharp knife dipped in additional Bisquick mix, but do not separate into wedges.
  • Bake 15 to 20 minutes or until light golden brown. Carefully cut into wedges and immediately remove from cookie sheet to cooling rack. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and lemon juice. Drizzle over scones. Serve warm.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Scone, TransFat 0 g

GINGERBREAD SCONES WITH LEMON BREAKFAST CREAM



Gingerbread Scones with Lemon Breakfast Cream image

Plenty of spices and a touch of molasses make these oatmeal gingerbread scones topped with a creamy lemon sauce a yummy breakfast or brunch choice.

Provided by Quaker®

Categories     Trusted Brands: Recipes and Tips     Quaker® Oats

Time 24m

Yield 10

Number Of Ingredients 14

¼ cup granulated sugar
1 ¾ cups all-purpose flour
¾ cup Quaker® Oats (Quick or Old Fashioned, uncooked)
4 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅓ cup chilled margarine
⅓ cup low-fat milk
2 egg whites, slightly beaten
2 tablespoons molasses
¾ cup ricotta cheese
2 tablespoons frozen lemonade concentrate, thawed

Steps:

  • Preheat oven to 425 degrees F.
  • In a large bowl, combine sugar,flour, oatmeal, baking powder, ginger, cinnamon, & nutmeg. Stir in margarine until crumbly.
  • In a small bowl, combine milk, egg whites and molasses. Add to dry ingredients and mix.
  • Add dough onto a floured surface; knead gently up to 10 times.
  • Flatten dough to about 3/4-inch thickness. Cut with round biscuit cutter.
  • Place on ungreased cookie sheet. Sprinkle tops of scones with reserved 1 teaspoon sugar.
  • Bake for 9 to 11 minutes or until golden brown.
  • While cooking, begin making the Lemon Breakfast Cream.
  • Place cheese and lemonade concentrate into blender or food processor and blend until smooth. Serve on top of warm scones and enjoy!

Nutrition Facts : Calories 202.5 calories, Carbohydrate 31.8 g, Cholesterol 0.7 mg, Fat 6.8 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 281.9 mg, Sugar 9.5 g

LEMON SOUR CREAM SCONES



LEMON SOUR CREAM SCONES image

Yield 8 1 scone

Number Of Ingredients 8

1 lemon, orange or limes
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter
1 cup sour cream
1 egg white, optional

Steps:

  • Preheat oven to 4000 F. Finely grate or zest lemon leaving as much white pith on the orange peel as possible (should measure about 1 tablespoon zest). Whisk together flour, sugar, baking powder, salt and lemon zest. Add 6 tablespoons butter and coarsely cut* into flour until lumps are the size of small peas. Add sour cream and stir just until mixed (do not over mix). Flour hands, place dough on lightly floured surface and knead 4-5 times. Gently pat dough into a circle 1/2-inch thick. Cut into 8 wedges and place on baking sheet lined with parchment paper (may place on un-greased baking sheet, but bottom of scones will bake dark). Brush tops with optional beaten egg white to improve browning of tops. Bake 15-20 minutes or until light, airy and lightly browned. Serve warm with optional Lemon Honey Butter (see below). Notes: * Quick and easy tip - grate butter into flour mixture using the large holes of a grater.

BLUEBERRY LEMON CREAM SCONES (WITH GLAZE)



BLUEBERRY LEMON CREAM SCONES (WITH GLAZE) image

Number Of Ingredients 15

Add Timer
Ingredients
Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

Steps:

  • Directions Preheat the oven to 400 degrees F. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze. You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

LEMON-CREAM CHEESE SCONES



Lemon-Cream Cheese Scones image

Perfect for afternoon breaks with tea! The rich cream cheese taste of these light, flaky scones is perfectly balanced with a refreshing hint of lemon.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 33m

Yield 8

Number Of Ingredients 11

2 1/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine (firm)
1 package (3 ounces) cream cheese, softened
1 egg
1/3 cup milk
Lemon juice
Sugar

Steps:

  • Heat oven to 400°F. Mix flour, 1/4 cup sugar, the lemon peel, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
  • Mix cream cheese and egg in small bowl until smooth. Gradually stir in milk. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball.
  • Drop dough by 8 spoonfuls about 2 inches apart onto ungreased cookie sheet. Brush with lemon juice. Sprinkle with sugar.
  • Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 275, Carbohydrate 35 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg

DANIELA'S LEMON CREAM SCONES



Daniela's Lemon Cream Scones image

Provided by Food Network

Time 30m

Yield 32 scones

Number Of Ingredients 8

8 cups all-purpose flour
8 tablespoons sugar
4 tablespoons baking powder
1 teaspoon salt
1 cup cubed, chilled butter
8 large eggs
2 cups heavy cream
6 lemons, zested

Steps:

  • Preheat oven to 400 degrees F.
  • Combine the flour, sugar, baking powder, and salt. Cut in the butter until it resembles small sized peas. Whisk eggs and heavy cream together. Add to mix. Add zest. Knead lightly until just incorporated. Roll out on a lightly floured table. Cut and place on parchment covered sheet pan. Bake 10 to 15 minutes, until puffed and golden.

LEMON CREAM SCONES



Lemon Cream Scones image

Recipe found in my Quick Breads Swans Down Cook Book--These scones are light, tender and flaky- the add for these says: "these scones show what a difference Swans Down makes in quick breads too. A dainty touch for an afternoon tea or breakfast". Recipe from my Swans Down Booklet- 1934. Tweaked a tab by me.

Provided by Pat Duran

Categories     Sweet Breads

Time 30m

Number Of Ingredients 9

2 c sifted cake flour , any ( swans down was suggested)
2 tsp baking powder
1/2 tsp salt
1/4 c powdered sugar (or 2 teas.granulated sugar)
1/4 c butter, cold
2 tsp grated lemon rind
2 large eggs
1/3 c cream
topping: melted butter,,3 tablespoon granulated sugar and 1 teaspoon grated lemon rind

Steps:

  • 1. Preheat oven to 400^. Line cookie sheets with parchment paper. Scones: Again sift flour, measure, add baking powder, salt and sugar, and sift again. Cut in cold butter and lemon rind. By hand, beat eggs well and add cream; add egg mixture to flour mixture, and stir gently until all flour is dampened.
  • 2. Now stir vigorously until mixture forms a soft dough and follows the spoon around the bowl. Turn mixture out onto surface lightly sprinkled with powdered sugar and knead 30 seconds.
  • 3. Roll 1/2 inch thick and cut in triangles. Place on a parchment covered baking sheet. Brush tops with melted butter and and sprinkle with sugar and lemon rind. Bake in oven for 12 to 18 minutes, or until lightly browned. Makes about 18 scones.

LEMON CREAM SCONES



Lemon Cream Scones image

These are a family favorite! The heavy cream keeps the scones from being dry!

Provided by Gennifer DeLille

Categories     Breakfast

Time 30m

Number Of Ingredients 11

2 c all purpose flour
1/4 c sugar
2 tsp baking powder
2 tsp lemon zest, grated
1/3 tsp salt
1/2 c butter
2/3 c heavy cream
2/3 tsp vanilla extract
OPTIONAL TOPPING
lemon juice
sweetened condensed milk

Steps:

  • 1. Preheat your oven to 375. Grease a baking sheet and set aside.
  • 2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt. Cut the butter into the dry ingredients until the mixture looks like crumbs.
  • 3. Slowly pour the cream into the bowl with the flour/butter mixture. Add the vanilla. Stir everything until just combined.
  • 4. Roll out dough on a floured surface, fold in half and repeat. Roll out for a third time into a circle about 3/4 to 1 inch thick. Place on baking sheet. Score into 8 wedges.
  • 5. Bake for 15-18 minutes or until scones test done with a toothpick.
  • 6. OPTIONAL: One of our favorite ways to top scones is by mixing together some lemon juice and/or zest with some sweetened condensed milk and drizzling on top of hot scones. If you don't want to do this, they taste wonderful when served with butter as well.

LEMON CREAM SCONES



Lemon Cream Scones image

Ideal for brunch or afternoon tea. Unknown Source

Provided by Lynnda Cloutier

Categories     Sweet Breads

Number Of Ingredients 10

2 cups flour
1/4 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup dried fruit such as cranberries, cherries, blueberries or chopped apricots
1 tsp. freshly grated lemon zest
1 1/4 cups heavy cream
3 tbsp. unsalted butter, melted
2 tbsp. sugar
1 tbsp. freshly grated lemon zest

Steps:

  • 1. Mix flour, 1/4 cup sugar, baking powder and salt in large bowl. Stir in dried fruit and 1 tsp. lemon zest. Add heavy cream and mix til just moistened. Knead gently on lightly floured surface.
  • 2. Roll into a 10 inch circle, 1/2 inch thick. Cut into 12 wedges. Arrange wedges 2 inches apart on greased baking sheet. Brush with melted butter.
  • 3. Mix 2 Tbsp. sugar and 1 Tbsp. lemon zest in small bowl. Sprinkle over the scones. Bake at 425 for 15 minutes or til lightly browned. Remove to a wire rack and cool slightly. Serve warm or at room temperature. Makes one dozen.

Tips:

  • Use cold butter: Cold butter is easier to work with and will create flakier scones.
  • Don't overwork the dough: Overworking the dough will make the scones tough.
  • Use a light touch when mixing the dough: A light touch will help to prevent the scones from becoming tough.
  • Chill the dough before baking: Chilling the dough will help the scones to rise evenly.
  • Bake the scones in a hot oven: A hot oven will help the scones to rise quickly and evenly.
  • Don't overbake the scones: Overbaking the scones will make them dry and crumbly.
  • Serve the scones warm: Warm scones are the best scones!

Conclusion:

Lemon cream scones are a delicious and easy-to-make treat. With a few simple ingredients, you can have a batch of fresh, homemade scones in no time. Whether you're enjoying them for breakfast, lunch, or a snack, lemon cream scones are sure to be a hit. So next time you're looking for a delicious and satisfying treat, give lemon cream scones a try.

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