I love everything British – especially when it comes to the upcoming royal nuptials. From the pageantry and the guards on horseback, to the arrival of the bride and seeing the first glimpse of her gorgeous wedding gown, I am a devoted fan. This weekend I will be hunkered in front of the television soaking in every moment of the Harry and Meghan wedding and celebrating with today’s beautiful Lemony Glazed Cream Scones!
I have been a fan of “Suits” since it first debuted and have loved watching the character of Rachel evolve and Meghan grow in the role. It will be hard to see her leave the show, but she is heading into a wondrous new real-life role. Her compassion and drive will have new avenues to reach enormous audiences. I can’t wait to see where her journey takes her.
In the meantime, it will be fun to watch her wedding to Prince Harry and watch them take their first steps as husband and wife while munching on these scones!
Rich yet tender with just the right amount of lemon to lighten the flavor, these cream scones are some of my favorite treats. I am always surprised that I don’t make them more often given that I can eat an entire batch by myself, LOL.
I hope you have a wonderful weekend – and if you’re into horse racing, Saturday is the Preakness, the second leg of the Triple Crown. It’s a royal weekend all the way around!
You can adjust any recipe to gluten-free by using 120 grams of a GF flour blend. LINK Add 1/4 tsp xanthan gum or 1/2 tsp psyllium husk powder to avoid crumbling. Everything else should remain the same with good results.
- 2 cups (240g) all-purpose flour or gluten-free flour blend
- 1/2 tsp xanthan gum (only if using gluten-free flour)
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher or fine sea salt
- Zest of 2 lemons
- 1 large egg
- 1 cup + 2 tbsp heavy cream
- 1/2 tsp pure vanilla extract or vanilla paste
- Melted butter, for brushing
- Turbinado sugar, for topping
- 3/4 cup confectioners' sugar
- 2 to 3 tsp freshly squeezed lemon juice, to taste
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the lemon zest. In another bowl whisk together the egg, cream, and vanilla, then pour them into the dry ingredients. Stir until a soft dough forms.
- Turn the dough out of the bowl onto a well floured board (use gluten-free flour if needed). Using floured hands, pat into a rough rectangle until it is 1/2-inch thick. Fold it in half and pat it out again. Cut into 6 rectangles and then cut each square in half diagonally to create triangles.
- Transfer the triangles to the prepared baking sheet, brush the tops with melted butter and sprinkle with the turbinado sugar. Bake for 15 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- In a small bowl, whisk together the confectioners' sugar and lemon juice. Pour into a plastic bag or piping bag, cut of the tip of one corner, and drizzle in a zig zag pattern over the top of the scones. (The glaze is optional if you want, you can leave it off.)
- Yield: 12 scones
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