The Ultimate Guide to Making Perfect Lemon Cream Scones

The Ultimate Guide to Making Perfect Lemon Cream Scones

Scones are a delightful treat that pair perfectly with tea or coffee, offering a balance of crumbly texture and rich flavor. Today, we’ll dive into the creation of Lemon Cream Scones, a refreshing twist on the classic recipe. With a zesty lemon flavor and a sweet, tangy glaze, these scones are sure to impress at any gathering or as a morning indulgence.

Ingredients Breakdown

Understanding your ingredients is key to mastering this recipe. Here’s what you’ll need:

For the Scones:

• 3 cups all-purpose flour: The base of your scones, providing structure.
• 2/3 cup granulated sugar: Adds sweetness to balance the tart lemon.
• 5 teaspoons baking powder: This leavening agent helps the scones rise, making them light and fluffy.
• 1/4 teaspoon salt: Enhances the flavors.
• 1/2 lb (2 sticks) unsalted butter, chilled and cubed: Provides richness and moisture.
• 1 large egg: Adds moisture and helps bind the dough.
• 1 cup heavy cream: Gives the scones a rich texture.
• 1 teaspoon vanilla extract: Adds a depth of flavor.
• Zest of 1 lemon: The star ingredient, adding brightness and tang.

For the Glaze:

• 5 cups powdered sugar, sifted: The base of your glaze, providing sweetness.
• 1/2 cup whole milk: Thins the glaze and adds a creamy consistency.
• Zest and juice from 1 lemon: Enhances the lemon flavor.
• 1/4 teaspoon salt: Balances the sweetness.

Step-by-Step Instructions

1. Preparing the Dough

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your scones bake evenly and don’t stick to the pan.

In a medium bowl, sift together the flour, granulated sugar, baking powder, and salt. Sifting helps remove lumps and incorporates air into the mixture, resulting in lighter scones.

In another bowl, combine the egg, lemon zest, and vanilla extract with the heavy cream. Let this mixture sit for about 10 minutes. This resting time allows the flavors to meld, giving your scones a deeper lemon flavor.

Using a pastry cutter or two knives, cut the chilled, cubed butter into the flour mixture until it resembles coarse crumbs. This step is crucial; the butter should be evenly distributed but not melted. The small butter pieces will create pockets of steam during baking, leading to a flaky texture.

Add the cream mixture to the flour mixture and stir gently with a fork until just combined. Be careful not to overmix, as this can result in tough scones. The dough should be crumbly but hold together when pressed.

2. Shaping and Baking the Scones

Turn the dough out onto a floured surface and press it together into a rectangle. Roll the dough out to about 3/4-inch thick and shape it into a rectangle measuring approximately 18×10 inches.

Trim the edges with a knife to ensure even baking, then cut the dough into 12 squares or rectangles. For a traditional look, cut each square diagonally to form two triangles.

Place the triangles on the prepared baking sheet and bake for about 18 minutes, or until they just begin to turn golden brown. This baking time ensures the scones are cooked through but remain tender inside.

Allow the scones to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. Cooling on the baking sheet allows them to finish cooking without overbaking.

3. Preparing the Lemon Glaze

While the scones are cooling, prepare the glaze. In a bowl, combine the lemon zest, lemon juice, and salt with the milk. Let it sit for about 10 minutes, allowing the lemon flavor to infuse the milk.

Gradually whisk the sifted powdered sugar into the milk mixture until smooth. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle. Add more milk if needed to reach your desired consistency.

Once the scones are completely cooled, dip each one into the glaze, ensuring an even coating. Place the glazed scones back on the wire rack and allow the glaze to set for about an hour before serving.

Pro Tips and Notes

• Chill the Butter: Make sure your butter is very cold. This prevents it from melting too quickly in the oven, ensuring flaky layers in your scones.
• Don’t Overmix: Overmixing can lead to tough scones. Mix until just combined for the best texture.
• Customize Your Scones: Feel free to add in other flavors like blueberries, poppy seeds, or even a dash of almond extract to give your scones a personal twist.

Details

• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 43 minutes
• Yield: 24 scones
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Nutritional Facts

• Calories: 250 kcal per scone
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 32g
• Sugar: 20g
• Protein: 3g
• Cholesterol: 45mg
• Sodium: 100mg

These scones are not only delicious but also offer a balance of sweetness and tartness, making them a perfect treat any time of the day.

FAQs about Lemon Cream Scones

1. Can I make these scones ahead of time? Yes, you can prepare the scones up to the baking stage, then freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag and bake directly from frozen, adding a few extra minutes to the baking time.

2. What can I use instead of heavy cream? You can substitute heavy cream with half-and-half or a mixture of milk and butter, though the texture might be slightly less rich.

3. How do I store leftover scones? Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones and reheat them in the oven before serving.

4. Can I use other citrus fruits instead of lemon? Absolutely! These scones work well with lime, orange, or even grapefruit zest and juice. Just substitute them for the lemon in equal amounts.

5. What should I do if my glaze is too thick? If the glaze is too thick, add a little more milk, one tablespoon at a time, until you reach the desired consistency.

6. Can I add fruit or nuts to the scone dough? Yes, you can add dried fruits like cranberries or raisins, or nuts like almonds or walnuts, to the dough before baking for added texture and flavor.

The Ultimate Guide to Making Perfect Lemon Cream Scones

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• Author: recipevalue.com
• Total Time: 43 minutes
• Yield: 24 scones 1x
• Diet: Vegetarian

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Description

These Lemon Cream Scones are tender, buttery, and bursting with fresh lemon flavor. The scones are perfectly sweetened and topped with a tangy lemon glaze, making them an ideal treat for breakfast, brunch, or afternoon tea. With a flaky texture and bright citrus notes, they are sure to be a hit at any gathering.

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Ingredients

Scale 1x2x3x

For the Scones:

• 3 cups all-purpose flour
• 2/3 cup granulated sugar
• 5 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 lb (2 sticks) 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

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Instructions

• Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Mix Dry Ingredients: In a medium bowl, sift together the flour, granulated sugar, baking powder, and salt.
• Prepare Wet Ingredients: In another bowl, mix the egg, lemon zest, and vanilla extract into the heavy cream. Let it sit for 10 minutes to enhance the lemon flavor.
• Cut in Butter: Using a pastry cutter or two knives, cut the chilled butter into the flour mixture until it resembles coarse crumbs.
• Combine Ingredients: Add the cream mixture to the flour mixture and stir gently with a fork until just combined. The dough should be crumbly but hold together.
• Shape the Dough: Turn the dough out onto a floured surface, press it into a rectangle, and roll it to about 3/4-inch thick. Cut into 12 squares, then each square into two triangles.
• Bake: Transfer the triangles to the prepared baking sheet and bake for about 18 minutes, or until golden brown.
• Cool: Allow the scones to cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely.
• Prepare the Glaze: Combine lemon zest, lemon juice, and salt with the milk in a bowl. Let it sit for 10 minutes, then gradually whisk in the powdered sugar until smooth.
• Glaze the Scones: Dip each cooled scone into the glaze. Let the glaze set for about 1 hour before serving.

Notes

• Butter: Ensure your butter is cold to achieve the flakiest texture.
• Glaze Consistency: If the glaze is too thick, add more milk; if it’s too thin, add more powdered sugar.
• Storage: Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 250 kcal
• Sugar: 20g
• Sodium: 100mg
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 32g
• Protein: 3g
• Cholesterol: 45mg

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