Imagine biting into a cloud-like scone that bursts with bright, zesty lemon flavor and melts in your mouth like butter. These Soft Lemon Cream Scones are not just a pastry; they're a culinary experience that will transport you to a cozy British tea room with every single bite. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality scones right from your own kitchen, guaranteed to impress family and friends and make your taste buds dance with delight!
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 lemon juice
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
- Create a well in the center of the mixture and pour in the heavy cream, lemon zest, and lemon juice.
- Gently fold the wet ingredients into the dry ingredients using a spatula or wooden spoon, mixing just until the dough comes together. Be careful not to overmix.
- Transfer the dough onto a lightly floured surface and gently pat it into a 1-inch thick round disk.
- Using a sharp knife or bench scraper, cut the disk into 8 equal wedges.
- Carefully transfer the scones to the prepared baking sheet, leaving about 2 inches of space between each scone.
- Brush the top of each scone with the beaten egg, which will help create a golden, shiny surface when baked.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the tops are lightly golden.
- 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.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple lemon glaze for extra sweetness.
Tips
- Keep your butter COLD: The key to flaky, tender scones is using ice-cold butter that hasn't been softened. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough: Mix just until the ingredients come together. Overmixing will develop gluten and make your scones tough instead of tender.
- Use fresh lemon zest: For the most vibrant citrus flavor, zest your lemon right before mixing the ingredients.
- Egg wash is your friend: Brushing the tops with beaten egg will give your scones a beautiful golden, shiny finish.
- Serve fresh and warm: These scones are best enjoyed the same day they're baked, preferably still slightly warm with a dollop of clotted cream or lemon curd.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 65mg
