These Lemon Cream Scones are the perfect way to start your day with a little brightness and sweetness. With a buttery and flaky texture and a tangy lemon glaze, these scones are a delightful treat that will make you want to savor every bite. The recipe is easy to follow, and the end result is so worth it. You won’t be able to resist!
I discovered this recipe for Lemon Cream Scones from The Pioneer Woman, and it quickly became a favorite in my household. My husband, who is usually not a big fan of sweet treats, loves these scones and asks for them every weekend. I remember the first time I made them; the smell of fresh lemon zest filled the kitchen, and the scones came out of the oven perfectly golden brown and flaky. When my husband took the first bite, his eyes widened with delight, and he exclaimed that they were the best scones he had ever tasted. Since then, we have made these scones countless times, and they have become a staple in our household.
Why This Recipe for Lemon Cream Scones is a Must-Try:
These scones are not your average breakfast pastry. They have a unique blend of flavors, including the tangy lemon zest, which adds a burst of freshness to the buttery scone. The scones are also incredibly versatile; you can serve them as a sweet treat, a snack, or even as a dessert. The lemon glaze on top is the perfect finishing touch, and it is so easy to make. These scones are perfect for a lazy weekend morning or a special occasion brunch. They are also easy to make, so even if you are not an experienced baker, you can still whip up a batch in no time.
Ingredients:
- 3 cups all-purpose flour (360 grams)
- 2/3 cup granulated sugar (135 grams)
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 lb (226 grams) unsalted butter, chilled and cubed
- 1 large egg
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the glaze:
- 5 cups powdered sugar, sifted
- 1/2 cup whole milk, plus more as needed
- Zest and juice from 1 lemon
- 1/4 teaspoon salt
Directions:
To prepare this recipe, begin by preheating the oven to 350°F and lining a baking sheet with parchment paper. Set aside.
In a medium-sized bowl, sift together the flour, sugar, baking powder, and salt. Next, stir an egg, lemon zest, and vanilla into cream and let it sit for 10 minutes to steep.
Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Add the cream mixture to the flour mixture and stir gently with a fork until combined. The mixture should be crumbly.
Turn the dough onto a floured surface and press it together into a rectangle. Roll it out until it’s about 3/4-inch thick and 18×10-inches. Trim the edges with a knife, then cut the dough into 12 even squares or rectangles. Cut each piece in half diagonally to form two triangles.
Transfer the triangles to the prepared baking sheet and bake until they’re just beginning to turn golden brown, which should take around 18 minutes. Let the scones cool for 15 minutes on the baking sheet, then remove them to a wire rack to cool completely.
While the scones are cooling, make the glaze by stirring together lemon zest, lemon juice, salt, and milk, and allowing it to sit for 10 minutes or so. Whisk powdered sugar into the milk, adding more if a thicker consistency is desired. Once the glaze is smooth, dunk each cooled scone into the glaze and allow it to set for about 1 hour before serving. Enjoy!
The Pioneer Woman’s Lemon Cream Scones
Ingredients
- 3 cups all-purpose flour 360 grams
- 2/3 cup granulated sugar 135 grams
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 lb 226 grams unsalted butter, chilled and cubed
- 1 large egg
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the glaze:
- 5 cups powdered sugar sifted
- 1/2 cup whole milk plus more as needed
- Zest and juice from 1 lemon
- 1/4 teaspoon salt
Instructions
- To prepare this recipe, begin by preheating the oven to 350°F and lining a baking sheet with parchment paper. Set aside.
- In a medium-sized bowl, sift together the flour, sugar, baking powder, and salt. Next, stir an egg, lemon zest, and vanilla into cream and let it sit for 10 minutes to steep.
- Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Add the cream mixture to the flour mixture and stir gently with a fork until combined. The mixture should be crumbly.
- Turn the dough onto a floured surface and press it together into a rectangle. Roll it out until it's about 3/4-inch thick and 18×10-inches. Trim the edges with a knife, then cut the dough into 12 even squares or rectangles. Cut each piece in half diagonally to form two triangles.
- Transfer the triangles to the prepared baking sheet and bake until they're just beginning to turn golden brown, which should take around 18 minutes. Let the scones cool for 15 minutes on the baking sheet, then remove them to a wire rack to cool completely.
- While the scones are cooling, make the glaze by stirring together lemon zest, lemon juice, salt, and milk, and allowing it to sit for 10 minutes or so. Whisk powdered sugar into the milk, adding more if a thicker consistency is desired. Once the glaze is smooth, dunk each cooled scone into the glaze and allow it to set for about 1 hour before serving. Enjoy!