Total time: 45 mins | Serves: 24
Melt-in-your-mouth, buttery, and crumbly Lemon Cream Scones. This recipe outdid itself! These Lemon Cream Scones are super easy and quick to make with a bright, lemony flavor that is to die for!
INGREDIENTS
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1/2 pound (2 sticks) unsalted butter, chilled and cubed
1 large egg
3 c. all-purpose flour
5 tsp baking powder
2/3 c. granulated sugar
1 tsp vanilla extract
1 c. heavy cream
Zest of 1 lemon
1/4 tsp salt
Glaze:
Zest and juice from 1 lemon
5 c. powdered sugar, sifted
1/4 tsp salt
1/2 c. whole milk, plus more as needed
How to make The Pioneer Woman’s Lemon Cream Scones
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using parchment paper, line a baking sheet and set aside.
Step 2: Sift the flour, sugar, baking powder, and salt in a medium bowl.
Step 3: Combine the egg along with the lemon zest, and vanilla. Stir well and let this sit for about 10 minutes to steep.
Step 4: Into the flour, cut the butter using a pastry cutter and two knives until you have a mixture that resembles coarse crumbs. Then, add the cream mixture and gently stir using a fork until blended. At this point, the mixture should be crumbly.
Step 5: Onto a floured surface, turn the dough, and press into a rectangle. Roll the dough to about 3/4 inch thickness and 18 x 10-inches.
Step 6: Using a knife, trim the edges before cutting them into 12 even squares or rectangles. To form two triangles, cut each piece in half diagonally.
Step 7: To the prepared baking sheet, transfer the triangles. Place in the preheated oven and bake for about 18 minutes or until the scones are just starting to turn golden brown. Remove from the oven when done and allow them to cool on the baking sheet for about 15 minutes before inverting to a wire rack to cool fully.
Step 8: In the meantime, whisk the lemon zest, lemon juice, salt, and milk to make the glaze. Let it sit for about 10 minutes.
Step 9: Into the milk, stir in the powdered sugar. If desired, add extra powdered sugar for a thicker consistency.
Step 10: Once the glaze is smooth, dip each cooled scone and let it set for approximately an hour before serving. Enjoy!
Ingredients
- 1/2 pound (2 sticks) unsalted butter, chilled and cubed
- 1 large egg
- 3 c. all-purpose flour
- 5 tsp baking powder
- 2/3 c. granulated sugar
- 1 tsp vanilla extract
- 1 c. heavy cream
- Zest of 1 lemon
- 1/4 tsp salt
- Glaze:
- Zest and juice from 1 lemon
- 5 c. powdered sugar, sifted
- 1/4 tsp salt
- 1/2 c. whole milk, plus more as needed
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using parchment paper, line a baking sheet and set aside.
Step 2: Sift the flour, sugar, baking powder, and salt in a medium bowl.
Step 3: Combine the egg along with the lemon zest, and vanilla. Stir well and let this sit for about 10 minutes to steep.
Step 4: Into the flour, cut the butter using a pastry cutter and two knives until you have a mixture that resembles coarse crumbs. Then, add the cream mixture and gently stir using a fork until blended. At this point, the mixture should be crumbly.
Step 5: Onto a floured surface, turn the dough, and press into a rectangle. Roll the dough to about 3/4 inch thickness and 18 x 10-inches.
Step 6: Using a knife, trim the edges before cutting them into 12 even squares or rectangles. To form two triangles, cut each piece in half diagonally.
Step 7: To the prepared baking sheet, transfer the triangles. Place in the preheated oven and bake for about 18 minutes or until the scones are just starting to turn golden brown. Remove from the oven when done and allow them to cool on the baking sheet for about 15 minutes before inverting to a wire rack to cool fully.
Step 8: In the meantime, whisk the lemon zest, lemon juice, salt, and milk to make the glaze. Let it sit for about 10 minutes.
Step 9: Into the milk, stir in the powdered sugar. If desired, add extra powdered sugar for a thicker consistency.
Step 10: Once the glaze is smooth, dip each cooled scone and let it set for approximately an hour before serving. Enjoy!
