Lemon Cream Scones

scones with jam

Most summers, Mom likes to bring out her beautiful china, her beautiful, hand-embroidered linens and host an old-fashioned tea party in her beautiful garden. Everybody lends a hand and makes the tea sandwiches and dainty desserts. The least I can do is bake some scones that are worthy of the time Mom takes for one of our favourite traditions. I usually happen to be making some fruit preserves around this time too which are perfect for spreading on fresh, baked scones. They both somehow taste better when served on a pretty, flowery china plate. – Steph McVox

Lemon Cream Scones
Adapted from Canadian Living

2½ cups all-purpose flour
1 Tbsp sugar
3 tsp baking powder
½ tsp salt
Grated zest of one lemon
½ cup chilled butter, cubed
1 cup cream (whipping or half & half)
2 eggs
3 Tbsp cup milk or cream
Granulated sugar for sprinkling

Preheat oven to 425°F.

scone ingredients

Whisk flour, sugar, baking powder, salt and zest together in a large bowl. Cut in butter with a pastry blender or two knives until mixture is mealy and butter is the size of peas. Make a well in the centre of bowl.

In a separate small bowl, whisk 1 egg and the 1 cup of cream together. Add to the flour mixture and stir with a wooden spoon until the mixture just forms a sticky but manageable dough. (Save the empty egg/cream mixture bowl and add the other egg and 3 Tbsp of milk or cream for brushing the scones later with.)

With lightly floured hands, form dough into ball. On a lightly floured surface, knead the dough gently for about 30 seconds. Pat it into a 3/4-inch-thick round and cut it into 8 wedges or use a floured biscuit cutter and cut out rounds. Place scones on an parchment-lined baking sheet and brush scones with the remaining egg and milk/cream mixture and sprinkle lightly with sugar. Bake in centre of the oven for about 10-12 minutes or until golden. Let cool on pan on wire racks. Serve with preserves and dollops of whipping cream.

baked scones


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