Glazed Lemon Cream Scones

Recipe for Glazed Lemon Cream Scones
Becky Luigart-Stayner



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


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:


Makes 8 scones.



Reader Comments

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Lemon Scones

Thank you. I love scones, and these will be so good for the summer.