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.

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Lemon Cookies submitted by A Rockwell

Thank you for sharing your Lemon Cookie recipe. They sound delightful and I look forward to trying them!

Lemon Cookies

Lemon Cookies
teaspoons Lemon Zest, 1 lemon
1 cup Granulated Sugar
1/2 cup Unsalted Butter, softened
1/2 teaspoon Pure Vanilla Extract
1 large Egg
1/4 cup Lemon Juice, from 1 to 2 lemons
1/4 teaspoon Salt
1/4 teaspoon Baking Powder
1/8 teaspoon Baking Soda
1 1/2 cups All-Purpose Flour
1/2 cup Powdered Sugar

In a food processor, or the bowl of a stand mixer, mix together the sugar and lemon zest until well combined and the sugar is lightly yellow and fragrant.
Add the softened butter to the sugar and mix until light and fluffy.
Add the vanilla, egg, and lemon juice and mix well, scraping down the sides of the bowl as needed.
Add the salt, baking powder, baking soda and flour and mix until combined.
Chill the dough for one hour.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
Roll the cookie dough into tablespoon sized balls, roll them in powdered sugar and place them 2 inches apart on the baking sheet.
Bake for 10-11 minutes or until they are just starting to brown on the edges and are no longer shiny. Do not over bake the cookies.
Allow the cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5-7 days, or freeze for up to 3 months.

Lemon Cookies; Cakes;

when a child I would bake Lemon cookies + cakes; Lemon cookies are tangy; yet buttery: (I use fresh lemons or reconstituted lemon/lime juice);

Yummy Lemon Scones!

I made these scones and they are perfect! Not that sweet, so the glaze goes great with it. The batter was kinda dry, so I added a bit more cream. They turned out slightly crunchy on the outside and very soft and moist on the inside! Very good scones. This recipe is a keeper!

Lemon Scones

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