Danielas Lemon Cream Scones Recipes

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LEMON CREAM SCONES



Lemon Cream Scones image

As a quick way to warm everyone up, I make these lemony scones to go with a pot of hot tea. Sometimes I like to add dried cherries to the batter, to jazz it up a little.-Angela Matz, West Allis, Wisconsin

Provided by Taste of Home

Time 35m

Yield 8 scones.

Number Of Ingredients 9

3 cups all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter
3/4 cup plus 1 tablespoon heavy whipping cream, divided
2 eggs
2 teaspoons lemon extract
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, 1/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk 3/4 cup cream, eggs and lemon extract until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into eight wedges., Place wedges on a greased baking sheet. Mix cinnamon and remaining sugar. Brush tops with remaining cream; sprinkle with cinnamon-sugar. Bake 20-25 minutes or until golden brown. Serve warm.

Nutrition Facts :

PEACHES 'N' CREAM SCONES



Peaches 'n' Cream Scones image

I love making scones, and these highlight one of my favorite summertime fruits: peaches. My secret ingredient that makes these super delicious is almond extract in the scones and the glaze.

Provided by Kardea Brown

Time 1h10m

Yield 8 scones

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, frozen
2 cups all-purpose flour, plus more for dusting the work surface
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1 cup sliced peaches, thawed if frozen
1/2 cup heavy whipping cream, plus more for brushing on the scones
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup powdered sugar
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch sea salt

Steps:

  • For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
  • Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
  • Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm.
  • Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.

THE BEST SCONES



The Best Scones image

The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 scones

Number Of Ingredients 10

1 1/4 cup heavy cream, plus more for brushing
1 large egg, beaten
2 tablespoons dry low-fat milk powder
3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into pieces
Demerara or raw sugar, for sprinkling
Softened butter and jam, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
  • Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
  • Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
  • Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

LEMON CREAM SCONES



Lemon Cream Scones image

I originally found this recipe on the back of a C & H sugar bag. I like it because it has a light lemon flavor without being overly sweet.

Provided by Bayhill

Categories     Scones

Time 50m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup golden raisin, coarsely chopped
1 teaspoon lemon peel, finely grated
1 cup whipping cream
2 -4 tablespoons water

Steps:

  • Preheat oven to 375ºF.
  • In a medium bowl, combine flour, granulated sugar, baking powder, and salt; stir in raisins and lemon peel.
  • With a fork, stir in cream and enough water until dough comes together into a rough ball.
  • On a lightly floured surface, knead dough 5 to 6 times. Place on a greased cookie sheet and pat into an 8-inch circle.
  • With a sharp knife, cut halfway through the dough to mark into 12 wedges. Bake 20 to 30 minutes, until golden brown; remove to wire rack to cool.
  • Cut into wedges while still warm, or cool completely before cutting.
  • Serve warm or at room temperature with lemon curd.

Nutrition Facts : Calories 184.7, Fat 7.6, SaturatedFat 4.6, Cholesterol 27.2, Sodium 147.9, Carbohydrate 27.1, Fiber 0.8, Sugar 9.2, Protein 2.8

LEMON CREAM CHEESE SCONES



Lemon Cream Cheese Scones image

Serve these delicious scones warm with plenty of cold butter and strawberry preserves for a tasty tea time treat!

Provided by MarieRynr

Categories     Scones

Time 38m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/4 cups flour
1/4 cup sugar
1 tablespoon grated lemon zest
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter
3 ounces cream cheese, softened
1 egg
1/3 cup milk
lemon juice, for brushing
sugar

Steps:

  • Prehaet the oven to 400*F.
  • Mix the flour, 1/4 cup sugar, lemon zest, baking powder and salt in a large bowl. Cut in the butter with a pastry blender until crumbly.
  • Mix the cream cheese and egg in a bowl until smooth. Add the milk gradually, stirring constantly. Stir into the flour mixture until the mixture forms a ball and leaves the side of the bowl.
  • Drop by spoonfuls about 2 inches apart onto an ungreased baking sheet. Brush with lemon juice and sprinkle with sugar.
  • Bake for 15 to 18 minutes or until golden brown. Remove immediately from the baking sheet and serve warm.

Nutrition Facts : Calories 272.7, Fat 12.6, SaturatedFat 7.4, Cholesterol 56.7, Sodium 279.8, Carbohydrate 34.4, Fiber 1, Sugar 6.7, Protein 5.5

LEMON CREAM SCONES



Lemon Cream Scones image

Categories     Bread     Milk/Cream     Citrus     Dairy     Fruit     Brunch     Bake     Lemon     Apricot     Spring     Shower     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 8

2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup chopped dried apricots (about 4 1/2 ounces)
1 tablespoon plus 1 teaspoon grated lemon peel
1 1/4 cups whipping cream
3 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.
  • Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.

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