Imagine sinking your teeth into a buttery, light-as-air scone bursting with vibrant citrus flavors that transport you straight to a cozy British tea time. These Easy Citrus Cream Scones are not just another pastry - they're a culinary adventure that combines the bright, refreshing essence of lemon and orange with a tender, melt-in-your-mouth texture that will have everyone begging for your recipe. Whether you're a baking novice or a seasoned pro, these scones promise to elevate your breakfast or afternoon tea to a gourmet experience that's surprisingly simple to create!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 egg, beaten (for brushing)
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined and no lumps remain.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs. This helps create a flaky texture in the scones.
- Grate the lemon and orange zest directly into the mixture. Use fresh citrus for the most vibrant flavor and aromatic oils.
- Pour in the cold heavy cream and gently mix with a fork or wooden spoon until the dough just comes together. Be careful not to overmix, as this can make the scones tough.
- Transfer the dough onto a lightly floured surface and gently pat it into a circular shape about 1-inch thick. Avoid using a rolling pin to maintain the scones' tender texture.
- Using a sharp knife, cut the dough into 8 equal wedges, similar to cutting a pizza. This ensures uniform baking and serving sizes.
- Carefully transfer the scone wedges to the prepared baking sheet, leaving about 2 inches of space between each scone.
- Beat the egg in a small bowl and brush the top of each scone with the egg wash. This will help create a golden, glossy surface when baked.
- Bake in the preheated oven for 15-20 minutes, or until the edges and tops are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm with clotted cream, butter, or your favorite jam. These scones are best enjoyed on the day they are made.
Tips
- Keep it Cold: The key to flaky scones is using cold butter and cream. Chill your ingredients beforehand and work quickly to prevent the butter from warming up.
- Minimal Mixing: Overmixing is the enemy of tender scones. Stop mixing as soon as the dough just comes together to avoid tough, dense results.
- Fresh Zest Matters: Use freshly grated citrus zest for the most intense and aromatic flavor. Avoid using dried or pre-packaged zest.
- Uniform Cutting: Use a sharp knife and cut straight down when dividing your dough to ensure even rising and baking.
- Egg Wash Magic: The beaten egg brush gives your scones that gorgeous golden-brown finish and adds a beautiful shine.
- Serve Fresh: These scones are best enjoyed the same day they're baked. If you must store them, keep in an airtight container and warm slightly before serving.
- Get Creative: While delicious as-is, you can add a simple citrus glaze made from powdered sugar and lemon or orange juice for extra zing!
Nutrition Facts
Calories: 310kcal
Carbohydrates: 32g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 65mg
