LEMON CREAM SCONES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, butter, sugar, baking powder, and salt. Mix at low speed until the mixture resembles wet sand.
- In a separate bowl, whisk together 3/4 cup cream, 2 eggs, lemon zest, and vanilla. Add the cream mixture to the flour mixture, and beat on low speed until just incorporated. Turn out onto a lightly floured work surface, and form into a flat disc, about 8 inches across and 1 1/2 inches thick. Cut into 8 wedges and transfer to prepared baking sheet.
- In a small bowl, whisk together remaining egg and 3 tablespoons cream to make an egg wash. Brush scones with egg wash, and sprinkle with sugar. Bake until the tops are golden brown and firm, 40 to 50 minutes.
LEMON CREAM SCONES
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
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 :
AMAZING LEMON SCONES
These are so delicious they just melt in your mouth! They have a bakery back home that has these amazing lemon scones that I was addicted to. Through much trial and error I think I've got them!
Provided by ANGELSTAR
Categories Bread Quick Bread Recipes Scone Recipes
Time 55m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
- Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
- Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
- While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
- Drizzle glaze over warm scones.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 61.9 g, Cholesterol 54 mg, Fat 20.6 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 12.9 g, Sodium 487.9 mg, Sugar 32.2 g
DANIELA'S LEMON CREAM SCONES
Provided by Food Network
Time 30m
Yield 32 scones
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Combine the flour, sugar, baking powder, and salt. Cut in the butter until it resembles small sized peas. Whisk eggs and heavy cream together. Add to mix. Add zest. Knead lightly until just incorporated. Roll out on a lightly floured table. Cut and place on parchment covered sheet pan. Bake 10 to 15 minutes, until puffed and golden.
LEMON CREAM SCONES
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
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.
LEMON CREAM CHEESE SCONES
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
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
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
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 SCONES
These sunny lemon scones are perfect for breakfast or to enjoy as a treat in the afternoon with a cup of tea.
Provided by Martha Stewart
Categories Bread Recipes
Time 1h30m
Yield Makes 8 Scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips. Add the flour, baking powder, baking soda, and salt and whisk until well combined.
- Using the large holes of a box grater, grate frozen butter into dry ingredients; using a fork, toss together until butter shreds are coated. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined.
- Pour the wet ingredients into the dry ingredients. Using a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to prepared baking sheet. Gather dough together and pat into a 7-inch circle. Cut into 8 wedges. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely.
- In a medium bowl, whisk confectioners' sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving.
LEMON DRIZZLE SCONES
We've combined two of your favourite baking recipes to create one tea party treat - zingy lemon drizzle cake and traditional English scones
Provided by Cassie Best
Categories Afternoon tea
Time 32m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 6 and grease a large baking tray. In a large bowl, rub the flour, 1⁄4 tsp salt and the butter together with your fingertips until the mixture resembles fine breadcrumbs. Add the caster sugar and lemon zest, and stir with a cutlery knife. Mix together the buttermilk and milk. Make a well in the centre of the flour mix and add the liquid. Use your cutlery knife to combine the mixture as a soft dough, but don't overmix or the scones will be heavy.
- Tip onto your work surface and pat the dough out to a 2.5cm thickness. Use a 7cm cookie cutter to stamp out the scones. Don't twist as you cut, as this will stop the scones rising to their full potential. Any scraps of dough can be gently pushed back together to make more scones. Place the scones on the baking tray and bake for 10-12 mins until golden, then transfer to a wire rack and leave to cool.
- Mix the icing sugar with enough lemon juice to make a thick but runny icing. Drizzle over the scones, then scatter with the crushed sugar cubes and lemon zest. Leave to set for 10 mins, then enjoy with clotted cream and jam.
Nutrition Facts : Calories 270 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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