Name: Glazed Lemon Cream Scones
Yield: Makes 8 scones.
Cuisine: Bread
Ingredients: 2 cups all-purpose flour; 1/3 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; finely grated zest of 1 lemon; 3 tablespoons cold unsalted butter, cut into 1/4-inch pieces; 1 egg yolk; 1 cup heavy or whipping cream, plus a spoonful or two for tops; 1/2 teaspoon vanilla extract; 1 1/2 cups confectioners’ sugar; 1 tablespoon light corn syrup; 1 tablespoon milk, plus more as needed; 1/8 teaspoon lemon extract; 1 teaspoon grated lemon zest, for garnish

Share:

Rate this Recipe:

Shockingly simple to make, these sublime Glazed Lemon Cream Scones taste delicious alongside coffee or tea.

Check out our blog on how to make these Glazed Lemon Cream Scones.

This recipe is from the Eats cookbook by The Old Farmer’s Almanac editors.

Becky Luigart-Stayner

Photo Credit:

Becky Luigart-Stayner

Batter:

Ingredients

2 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

finely grated zest of 1 lemon

3 tablespoons cold unsalted butter, cut into 1/4-inch pieces

1 egg yolk

1 cup heavy or whipping cream, plus a spoonful or two for tops

1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 400°F. Get out a large baking sheet.

Combine the flour, sugar, baking powder, salt, and lemon zest in a large bowl and whisk to mix. Add the butter and, using a pastry blender or your fingers, cut it into the dry mixture to make very small pieces. Make a well.

Combine the yolk, cream, and vanilla in a small bowl and stir to blend. Pour into the well and stir until the dough pulls together. Set aside to rest for 3 to 4 minutes.

Lightly flour a work surface.

Scrape the dough onto the work surface and dust your hands and the dough with flour. Knead the dough gently 4 or 5 times. It will be soft but manageable. Shape the dough into a ball, then flatten it into a disk about 3⁄4-inch thick and 7 to 7-1⁄2 inches in diameter. Cut the disk into eight equal pie wedges. Place the wedges on the baking sheet, evenly spaced. Lightly brush the tops with cream.

Bake for 15 to 17 minutes, or until golden, and transfer to a cooling rack.

Lemon Glaze:

Ingredients

1 1/2 cups confectioners’ sugar

1 tablespoon light corn syrup

1 tablespoon milk, plus more as needed

1/8 teaspoon lemon extract

1 teaspoon grated lemon zest, for garnish

Instructions

Sift the confectioners’ sugar into a bowl. Add the corn syrup and 1 tablespoon of milk and stir with a wooden spoon, until smooth. Add the lemon extract and stir to blend. Add additional milk, ½ teaspoon at a time, and whisk until the glaze is runny but still thick.

When the scones are barely warm, place them on a sheet of wax paper or plastic wrap and drizzle them generously with the glaze. Garnish with lemon zest.