Lemon Cream Scones.
These lemon cream scones are unreal! Flaky, buttery and filled with intense lemon flavor, they are topped with a lemon cream drizzle making them the ultimate spring treat.
Self-proclaimed scone freak, I am!
These lemon cream scones are a fluffy dream, filled with bright citrus flavor, flakey layers and a creamy vanilla lemon glaze that blankets the top.
Seriously, so good.
I don’t know what has possessed me to make so.many.darn scone recipes the last few months, but I think it’s because my kids love them. Especially Jordan – he asks for one almost every morning.
And it’s huge because you probably couldn’t have paid me to eat a scone when I was four years old, but here we are. Also, my scones are 10 million times better than any scone I had as a child, so that helps. They are actually light, moist and flaky. Not dense, dry and cardboard-like.
Mine also don’t have raisins, which are just a sad addition masquerading as chocolate chips. I cannot. And will not! Ever.
If you ever see me post a raisin recipe, assume I have been kidnapped. Send help.
Anyway.
Lemon cream scones! An extra lemony scone with the glaze that will make the whole thing melt in your mouth. Look at those layers before baking?! Incredible.
I like to put lemon zest AND a drop of lemon extract into these scones, because it gives them that extra bakery-like lemon flavor. It’s incredible! You can skip the extract if you don’t have it. You want as much zest as you can get, because that’s where the lemony flavor is. Don’t worry about lemon juice. Save it for something else!
The coarse sugar on top just gives them this delicious texture-y crisp crunchy. The way it crunches between your teeth is so satisfying!
It’s not a necessity because we’re adding a glaze, but I do love the little pop of texture there.
Layers, a golden brown bottom, studded with lemon zest and covered in lemon cream.
Sign me up!
Lemon Cream Scones
Lemon Cream Scones
Ingredients
- 3¼ cups all-purpose flour
- ¼ cup sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cups cold butter, cut into pieces
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 3 tablespoons freshly grated lemon zest
- melted butter, for brushing
- coarse sugar, for sprinkling
lemon cream glaze
- 1¼ cups of powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon extract extract
- 2 tablespoons heavy cream
- 2 ½ tablespoons milk
- 2 teaspoons freshly grated lemon zest
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the flour, sugar, baking powder, soda and salt. Add the butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse crumbs. I usually take a full 2 to 3 minutes and do this with my fingers.
- Make a well in the center and add in buttermilk, vanilla extract and lemon extract (if using it). Mix with a large spoon until a dough forms and comes together – it will be sticky! Stir in the lemon zest.
- Make sure your hands are floured and so is your work surface. Divide the dough in half and pat it into two 6-inch circles on the floured surface or one larger circle. Cut the circles into 6 or 8 wedges.
- Brush each with some melted butter. Sprinkle with coarse sugar if desired.
- Place the scones on a baking sheet and bake for 10 to 12 minutes – or about 15ish minutes for larger scones. Top with the lemon cream glaze before serving.
lemon cream glaze
- To make the glaze, whisk all ingredients together until smooth. If it seems too thick, add in more milk 1 teaspoon at a time. Drizzle on top of the cooled scones.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Can seriously taste them through the screen!
