Lemon Cream Scones

Lemon Cream Scones


  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick) cold unsalted butter
  • zest and juice of 1 small lemon
  • 1 cup cream or whole milk


  • 4 tablespoons granulated sugar
  • zest and juice of 1 small lemon
  • 8-10 tablespoons powdered sugar

Preheat the oven to 450.  If baking the scones in a cast iron pan like mine, place the pan in the oven to preheat as well.

In a bowl, combine the flour, sugar, salt, baking powder and baking soda.  Use a pastry cutter to cut the butter into the flour mixture until small lumps of butter remain.  Add the lemon zest, juice and cream and stir with a fork to moisten.  Dump the dough onto a lightly floured surface and knead it a few times with your hands, just to form a craggy dough.  Pat the dough out into a rectangle about one inch thick; dip a sharp knife in flour and cut into 12 scones.

If using the preheated cast iron pan, brush the hot pan with a little melted butter or coconut oil before placing the scones in the pan; otherwise, line a baking sheet with parchment paper and place the scones an inch apart.

Bake for about 12 minutes, until golden brown (the scones in the cast iron pan were done in about 9 minutes).

While the scones are baking, make the glaze.  In a small saucepan, combine the granulated sugar, lemon zest and lemon juice.  Warm the mixture over medium heat until the sugar dissolves.  Whisk in the powdered sugar until smooth, and leave on low heat.

After you take the scones out of the oven, drizzle the hot glaze over the hot scones; the glaze will set up in about 5-10 minutes.

Yields 12 scones

Recipe from Curly Girl Kitchen