Lemon Cream Scones have always brought a little sunshine into my kitchen, ever since I first tasted them at a quaint English tea house years ago. I was instantly captivated by their bright, citrusy aroma and the wonderfully tender crumb. Making these homemade lemon cream scones became my mission, and I’ve since perfected this easy lemon scone recipe with heavy cream that delivers fluffy, flavorful results every time. The scent of fresh lemon zest filling my home always makes me smile, and I just know you’ll adore these too. Let’s get cooking!
Why You’ll Love These Lemon Cream Scones
I genuinely believe these Lemon Cream Scones will become a staple in your home, just as they have in mine. They offer a delightful escape with every bite.
- They boast a perfect balance of sweet and tart, with a wonderfully tender crumb that practically melts in your mouth.
- This is an easy lemon scone recipe, requiring no special equipment, making it perfect for bakers of all skill levels.
- You’ll appreciate how quickly they come together, with minimal prep time for a truly impressive treat.
- Making these at home is far more budget-friendly than buying them from a bakery.
- They’re a fantastic, family-friendly option for breakfast, brunch, or an afternoon snack.
- The bright lemon flavor is incredibly uplifting, making these easy lemon scones a delightful pick-me-up any time of day.
Ingredients for Homemade Lemon Cream Scones
To create the most delicious Lemon Cream Scones, you’ll need a few key ingredients. I’ve found that using high-quality components makes all the difference in achieving that perfect texture and bright flavor in this lemon scone recipe with heavy cream.
- 3 cups all-purpose flour – the base for our light and fluffy scones.
- 2/3 cup granulated sugar – for just the right amount of sweetness.
- 5 teaspoons baking powder – essential for that signature rise and tender crumb.
- 1/4 teaspoon salt – balances the flavors and enhances the lemon notes.
- 1/2 lb unsalted butter, chilled and cubed – cold butter is crucial for flaky layers.
- 1 large egg – helps bind everything together and adds richness.
- 1 cup heavy cream – this is the secret to truly moist and rich Lemon Cream Scones.
- 1 teaspoon vanilla extract – a touch of warmth to complement the citrus.
- Zest of 1 lemon – packed with aromatic citrus oils for intense flavor.
- 5 cups powdered sugar, sifted – for the smooth, sweet lemon glaze.
- 1/2 cup whole milk – thins the glaze to the perfect consistency.
- Zest and juice of 1 lemon – for a vibrant, tangy glaze.
- 1/4 teaspoon salt (for glaze) – a pinch to balance the glaze’s sweetness.
How to Make Fluffy Lemon Cream Scones
Making these delightful Lemon Cream Scones is a truly rewarding experience, and I’ll walk you through each step to ensure perfect results. You’ll be amazed at how easily these come together, creating a treat that tastes like it’s from a high-end bakery.
- Step 1: First, preheat your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper. If you don’t have parchment, simply butter the baking sheet lightly.
- Step 2: In a small bowl, whisk together the heavy cream, egg, vanilla extract, and the vibrant zest of one lemon. Let this mixture sit for about 10 minutes; this allows the lemon flavor to truly infuse into the liquid, making your Lemon Cream Scones extra fragrant.
- Step 3: In a large mixing bowl, combine your dry ingredients: the all-purpose flour, granulated sugar, baking powder, and 1/4 teaspoon of salt. Make sure to mix these thoroughly so everything is evenly distributed.
- Step 4: Add the cold, cubed unsalted butter to your flour mixture. Now, it’s time to cut the butter in. You can use a pastry cutter, two knives, or even your fingertips. Work quickly until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This is crucial for flaky, fluffy lemon cream scones.
- Step 5: Pour the lemony cream mixture from Step 2 into the dry ingredients. Gently stir with a fork until just combined. The dough will look shaggy and a bit dry at first, but resist the urge to overmix!
- Step 6: Turn the dough out onto a lightly floured surface. Gently press the dough into a rectangle, then carefully roll it out to about ¾-inch thick. Remember, overworking the dough can lead to tough scones, and we want light, fluffy lemon cream scones.
- Step 7: If you prefer neat, uniform shapes, you can trim the edges of the dough. Cut the dough into 12 squares or rectangles, then slice each in half diagonally to create 24 charming Lemon Cream Scone triangles.
- Step 8: Place the scone triangles onto your prepared baking sheet, leaving a little space between each. Bake for approximately 18 minutes, or until the edges are lightly golden and they smell absolutely heavenly.
- Step 9: Remove the baked Lemon Cream Scones from the oven and let them cool on the baking sheet for 15 minutes. Then, transfer them to a wire rack to cool completely before glazing.
- Step 10: While the scones are cooling, prepare the lemon glaze. In a bowl, mix the lemon zest, fresh lemon juice, 1/2 cup whole milk, and 1/4 teaspoon salt. Let this mixture sit for 10 minutes to deepen the citrus flavor.
- Step 11: Whisk in the sifted powdered sugar until the glaze is beautifully smooth and creamy. If it’s too thin, add a little more powdered sugar; if too thick, a tiny splash more milk will do the trick.
- Step 12: Dip the tops of the completely cooled Lemon Cream Scones into the glaze, allowing any excess to drip off. Place them back on the wire rack and let the glaze set for about an hour. Now you know how to make lemon cream scones that are simply irresistible!
Pro Tips for the Best Lemon Cream Scones
I’ve learned a few tricks over the years that truly elevate these Lemon Cream Scones from good to absolutely incredible. Following these tips will ensure you get consistently delicious and perfectly textured scones every single time.
- Always use very cold butter and heavy cream. This is crucial for creating those flaky layers and preventing the scones from spreading too much.
- Don’t overmix the dough! Gently combine the ingredients until just incorporated. Overworking develops the gluten, leading to tough rather than tender scones.
- For the brightest lemon flavor, don’t skip allowing the zest to infuse in the cream mixture and the glaze. It really makes a difference in these Lemon Cream Scones.
- Bake your scones immediately after forming them. The leavening agents start working as soon as they hit the wet ingredients, so get them into the oven quickly.
What’s the secret to perfect Lemon Cream Scones?
The real secret to achieving perfect, light lemon scones lies in the cold butter and not overworking the dough. When cold butter melts in the hot oven, it creates steam pockets, which results in a wonderfully flaky and tender interior. It’s a game-changer for these airy treats.
Can I make Lemon Cream Scones ahead of time?
Absolutely! You can prepare the dough for your Lemon Cream Scones, cut them into shapes, and then freeze them on a baking sheet until solid. Transfer to an airtight container and bake directly from frozen, adding a few extra minutes to the baking time. This is perfect for fresh scones anytime.
How do I avoid common mistakes with Lemon Cream Scones?
To avoid dry Lemon Cream Scones, ensure your butter is very cold and you don’t over-flour your work surface. Also, avoid twisting your cutter when shaping; press straight down and lift to maintain those flaky layers. These simple steps will help you achieve perfectly moist results.
Best Ways to Serve Sweet Lemon Scones
Once your delightful Lemon Cream Scones are glazed and set, it’s time to enjoy them! I find these versatile treats are perfect for so many occasions. Their bright, sweet flavor truly shines when paired thoughtfully.
For a classic experience, serve these sweet lemon scones with a dollop of clotted cream and a spoonful of homemade lemon curd. The rich creaminess and extra tang perfectly complement the scone’s texture. They also make an exquisite addition to any brunch spread, alongside fresh fruit and a pot of your favorite tea. For a simple, yet elegant dessert, consider serving them warm with a scoop of vanilla bean ice cream; the contrast of temperatures and flavors is simply divine. These citrus cream scones are truly a versatile pleasure!
Nutrition Facts for Lemon Cream Scones
While I haven’t calculated the precise values for these Lemon Cream Scones, I can provide a general idea of what to expect per serving (based on this recipe yielding 24 scones):
- Calories: Approximately 200-250
- Fat: Around 10-15g
- Saturated Fat: Roughly 6-9g
- Carbohydrates: Approximately 25-35g
- Sugar: Around 15-20g
- Protein: Roughly 3-5g
- Fiber: About 1g
- Sodium: Around 200-300mg
Nutritional values for these delicious Lemon Cream Scones are estimates and may vary based on specific ingredients, brands, and exact portion sizes used. For precise figures, I recommend using a nutritional calculator with your exact recipe components.
How to Store and Reheat Lemon Cream Scones
Proper storage is key to enjoying your delicious Lemon Cream Scones for as long as possible. Once they’ve completely cooled, which is crucial for preventing sogginess, I like to store them in an airtight container at room temperature. They’ll stay fresh and tender for 2-3 days this way. For slightly longer enjoyment, you can keep them in the refrigerator for up to 3-4 days, though I find room temperature keeps their texture best.
If you’ve made a big batch of these wonderful homemade lemon cream scones, freezing is an excellent option! Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container for up to 3 months. To reheat, you can pop them in a preheated oven at 300°F (150°C) for 5-10 minutes until warmed through, or microwave for 15-30 seconds for a quicker treat.
Frequently Asked Questions About Lemon Cream Scones
Why are my lemon cream scones dry?
There are a few common culprits if your Lemon Cream Scones turn out dry. Overworking the dough is a big one; too much mixing develops gluten, making them tough and dry. Also, make sure your butter is very cold and you’re not adding too much flour when dusting your surface. Baking them for too long or at too high a temperature can also dry them out, so keep an eye on them!
Can I use milk instead of heavy cream in this Lemon Cream Scones recipe?
While you can technically use milk, I highly recommend sticking with heavy cream for these Lemon Cream Scones. The higher fat content in heavy cream is what gives them their incredibly rich, tender crumb and prevents them from becoming too dense or dry. If you must substitute, whole milk would be the next best option, but the texture won’t be quite as luxurious.
What’s the best way to get a strong lemon flavor in my Lemon Cream Scones?
To maximize that bright lemon flavor in your Lemon Cream Scones, use plenty of fresh lemon zest directly in the dough and the glaze. I also find that letting the zest infuse in the wet ingredients (cream, egg, vanilla) for a few minutes before mixing really helps pull out those essential oils. Don’t be shy with the lemon; it’s what makes these so special!
How long do Lemon Cream Scones stay fresh?
These delicious Lemon Cream Scones are best enjoyed the day they are baked for optimal freshness. However, stored properly in an airtight container at room temperature, they will remain wonderfully fresh for 2-3 days. If you keep them in the refrigerator, they can last up to 4 days, but I prefer room temperature to maintain their soft texture.
Variations of Cream Scones with Lemon You Can Try
Once you’ve mastered the classic Lemon Cream Scones, you might be inspired to experiment with some delightful variations. I love how adaptable this recipe is, allowing you to create new and exciting flavors with just a few tweaks. These cream scone variations with lemon are perfect for keeping things interesting or catering to different tastes.
- Blueberry Lemon Scones: Fold in 1 cup of fresh or frozen blueberries (don’t thaw if frozen) to the dough after you’ve cut in the butter. The berries add a burst of juicy sweetness that pairs beautifully with the tart lemon.
- Gluten-Free Lemon Cream Scones: Simply swap the all-purpose flour for a good quality 1:1 gluten-free baking flour blend. You might need a tiny bit more liquid, so add heavy cream gradually until the dough comes together.
- Orange Blossom Lemon Scones: For a more floral and complex citrus note, add 1/2 teaspoon of orange blossom water to the wet ingredients along with the vanilla extract. It adds an exotic twist to these already delicious Lemon Cream Scones.
- Spiced Lemon Scones: Incorporate 1/2 teaspoon of ground cardamom or ginger into the dry ingredients for a warm, aromatic flavor profile that complements the lemon beautifully.
Divine Lemon Cream Scones: 1 Joyful Bite!
- Total Time: 1 hour 3 minutes
- Yield: 24 scones 1x
- Diet: Vegetarian
Description
These lemon cream scones are bright, buttery, and perfectly sweet with a sunshine-like glaze. They are soft in the middle with perfectly crumbly edges, and you don’t need a mixer to make them. Ideal for breakfast, brunch, or dessert, these homemade lemon cream scones are a delightful treat.
Ingredients
- 3 cups all-purpose flour
- 2/3 cup granulated sugar
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 lb unsalted butter, chilled and cubed
- 1 large egg
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 5 cups powdered sugar, sifted
- 1/2 cup whole milk
- Zest and juice of 1 lemon
- 1/4 teaspoon salt (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. If you do not have parchment paper, butter the baking sheet.
- In a small bowl, whisk together the heavy cream, egg, vanilla, and lemon zest. Let this mixture sit for about 10 minutes to allow the lemon flavor to develop.
- In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and 1/4 teaspoon salt. Mix these dry ingredients thoroughly.
- Add the cold, cubed butter to the flour mixture. Cut the butter into the flour using a pastry cutter, two knives, or your hands until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Pour the lemony cream mixture into the dry ingredients. Gently stir with a fork until just combined. The dough will be shaggy at first.
- Turn the dough out onto a lightly floured surface. Gently press the dough into a rectangle, then roll it to about ¾-inch thick. Avoid overworking the dough for fluffy lemon cream scones.
- Trim the edges of the dough if you want neat scones. Cut the dough into 12 squares or rectangles, then slice each in half diagonally to create 24 lemon cream scone triangles.
- Place the scone triangles on your prepared baking sheet. Bake for about 18 minutes, or until the edges are lightly golden.
- Remove the lemon scones from the oven and let them cool on the baking sheet for 15 minutes. Then, transfer them to a wire rack to cool completely.
- While the scones cool, prepare the lemon glaze. In a bowl, mix the lemon zest, lemon juice, 1/2 cup whole milk, and 1/4 teaspoon salt. Let it sit for 10 minutes.
- Whisk in the sifted powdered sugar until the glaze is smooth and creamy. Adjust consistency by adding more powdered sugar if too thin, or a splash more milk if too thick.
- Dip the tops of the cooled lemon cream scones into the glaze, allowing any excess to drip off. Place them back on the wire rack and let the glaze set for about an hour.
Notes
- For added flair, top your sweet lemon scones with candied lemon peel or a sprinkle of sanding sugar before serving.
- If you want to try cream scone variations with lemon, consider adding blueberries to the dough for a different flavor.
- You can also swap the lemon zest for orange zest in the scone dough for a warmer citrus cream scone.
- For a different glaze flavor, try adding almond extract to the lemon glaze.
- These homemade lemon cream scones can be made tiny for tea or oversized for a more substantial treat.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided