Old-Fashioned Lemon Cream Scones
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Old-Fashioned Lemon Cream Scones

A friend of mine had a few people over for a pre-blizzard brunch party recently. I really enjoy making muffins and scones and love trying out new recipes, so this was the perfect excuse!

Old-Fashioned Lemon Cream Scones

Tender, lemon scented scones are topped with cinnamon sugar and baked till golden brown.

I went the round route with these scones, and using a 2.5″ cutter, got 10 scones from one batch of dough. I ended up making a second batch since it came together so easily. I didn’t want to show up with not enough scones!

Old-Fashioned Lemon Cream Scones

The friend who recommended this recipe to me said that butter and homemade strawberry jam are the way to go with these beauties. I was going to make some jam but ran out of time, so I used some from Bonne Maman and it worked out beautifully.

I really loved the extra spice that the cinnamon sugar topping added to these. I had a few leftover and they were perfect, reheated in the oven till warm, topped with just butter or a butter/jam/preserves combo.

Old-Fashioned Lemon Cream Scones

I’m interested in trying out the recipe author’s suggestion for incorporating berries into the scones next time I make these (because there will be a next time) – it sounds heavenly!

2 cups unbleached all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
Grated zest of 2 lemons
1/4 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into pieces
2 large eggs
1/2 cup heavy cream
1/2 teaspoon ground cinnamon mixed with 2 tablespoons sugar (optional), for sprinkling

See The Best Quick Breads – Beth Hensperger for the full recipe.

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