Lemon Cream Scones

Let’s Bake!

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together heavy cream, egg, and vanilla. Add to the dry ingredients and stir gently until just combined. Don’t overmix!
5. Turn the dough onto a lightly floured surface, knead a few times, and pat into a 1-inch thick circle.
6. Cut into scones and place them on the baking sheet, leaving space between each.
7. Optional: Brush tops with a little heavy cream for a golden brown finish.
8. Bake for 12-15 minutes, or until golden brown. Let cool slightly before serving.

Keto/Low-Carb Variations

For a keto or low-carb version:

• Use almond or coconut flour (texture may vary).
• Substitute sugar with a keto-friendly sweetener (erythritol or stevia).
• Use full-fat coconut milk or almond milk instead of heavy cream.
• Adjust sweetener and lemon zest to taste. Baking time may also vary.

Tips & Tricks

• Use very cold butter for flaky scones.
• Don’t overmix the dough!
• Try lime or orange zest for a different flavor.
• Serve warm with clotted cream, lemon curd, or jam.

Frequently Asked Questions (FAQs)

Can I freeze the scones?

Yes! Freeze baked scones in an airtight container or bag. Thaw at room temperature or reheat gently.

How long do they stay fresh?

Best enjoyed fresh, but store in an airtight container at room temperature for up to 2 days. Reheat before serving.

Can I use a lighter cream?

You can substitute with whole milk or buttermilk, but the texture and flavor might change.

Can I add other mix-ins?

Absolutely! Blueberries, white chocolate chips, or nuts are all great additions. Gently fold them in before shaping the scones.

Enjoy!

These lemon cream scones are a delightful treat for any occasion. Happy baking!