Lemon Cream Scones

My basic scone recipe was turned into a lemon cream scone this morning. So delicious! I added some Organic lemon extract, and fresh lemon zest to flavor these scones with the perfect amount of lemony-goodness! And don’t forget the amazing lemon glaze!

I started with my basic scone recipe:

Scone ingredients:

2 c all purpose flour
1/2 c granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
Zest of 1 large lemon
1/2 c unsalted COLD butter
1/2 c plus 4 Tbsp heavy cream
1 large egg
1 1/2 tsp Organic Lemon Extract

(option: try adding 2 TBSP poppyseeds to the dough!)

Glaze:

1 – 1 1/4 c confectioner’s sugar (depending on how thin/thick you like the glaze)
2 Tbsp fresh lemon juice
3 Tbsp melted butter
1/2 tsp vanilla

Preheat oven to 375 degrees.

Combine dry ingredients for scones, and the lemon zest. Stir together, and set aside. (if you’re adding poppyseeds, add them here).

The best way I have found to incorporate the butter into the dough, is by “shredding” it using a box grater. Much more effective than cutting it into pieces! This will create the perfect size butter bits, that will give you that amazing tender texture on the inside of the scone.

Blend the butter bits into the dry ingredients, by tossing mixture using a fork, and set aside. In another bowl, combine the heavy cream, egg, and lemon extract. Blend gently with a fork. Pour over the butter and dry ingredients. Toss gently to combine. Use a rubber spatula, to fold the mixture together. Don’t over-mix, do this just til blended.

Sprinkle flour onto a cutting board. Use your floured hands as little as possible – to avoid melting the butter – and gently form the dough into an 8″ round patty, about 3/4″ thick. I love the little flecks of lemon zest in the dough!

Cut into 8 regular size scones, or 12 smaller size scones. (Adjust your baking time for smaller scones).

Place the scones onto a parchment lined baking sheet. Leave about 1″ between each scone. Brush with a little heavy cream.

Bake at 375 degrees for about 20 min, until lightly golden.

Allow to cool for at least 15 min.

Prepare the glaze:

Combine all glaze ingredients in a small bowl, and stir til smooth. Adjust the consistency if you like – and glaze each scone while just SLIGHTLY warm. I tried “dipping” the scones in the glaze, but they tend to leave crumbs in the bowl. So not a good idea. I used a spoon, for a perfectly glazed scone.