Lemon Cream Scones

“Delicate, buttery scones infused with zesty lemon flavor and a drizzle of sweet glaze. Perfect for tea time or a cozy breakfast treat!”

INGREDIENTS:

For the Scones:

2 cups all-purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons unsalted butter, cold and cut into small cubes

1/2 cup heavy cream, plus more for brushing

1 large egg

1 tablespoon lemon juice

1 tablespoon lemon zest (about 1 lemon)

For the Lemon Glaze:

1 cup powdered sugar

2–3 tablespoons lemon juice (adjust for desired consistency)

1 teaspoon lemon zest (optional)

DIRECTIONS:

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Prepare the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3: Cut in the Butter

Add the cold butter cubes to the flour mixture.

Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 4: Mix the Wet Ingredients

In a small bowl, whisk together the heavy cream, egg, lemon juice, and lemon zest.

Pour the wet ingredients into the dry ingredients and gently mix until a dough forms.

Step 5: Shape the Dough

Turn the dough out onto a lightly floured surface and gently knead it a few times.

Pat the dough into a 1-inch-thick circle (about 6–7 inches in diameter).

Cut into 8 wedges and transfer to the prepared baking sheet.

Step 6: Bake

Brush the tops of the scones with a little heavy cream to help them brown.

Bake for 15–18 minutes, or until the scones are golden brown on the edges.

Remove from the oven and let cool slightly on a wire rack …