Rich yet tender with just the right amount of lemon to brighten the flavor, these Lemony Glazed Cream Scones are some of my favorite indulgences. I am always surprised that I don’t make them more often because I can eat an entire batch by myself, LOL.
Scones have a reputation of being difficult to make because they can turn out dry and crumbly. But today’s recipe is wonderful and will give you the delicate scones you dream of.
The dough is really easy to make, you can make it by hand without using any equipment. Stirring gently helps keep these cream scones delicate and not tough.
Using heavy cream as the major fat component is one way to help ensure a tender scone. There is some fat in the egg yolk and of course in the butter you brush over the top before sprinkling with coarse sugar. But the cream is the secret weapon.
Scones can be made sweet or savory and I love both, but these Lemony Glazed Cream Scones own a piece of my heart. I adore lemon and these scones have lemon zest in them, but it is the glaze that puts them over the top.
If you want to try a savory version, you can give my Bacon, Cheddar, and Chive Scones (gluten-free option) a try. That combination of flavors is really hard to beat!
I hope you give these Lemony Glazed Cream Scones a try. They are delightful and such a treat. Easy enough to make for your family on the weekend or as a special delicacy for a friend’s brunch or lunch.
Have a terrific weekend and we’ll see you back here for Chocolate Monday next week!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Lemony Glaze Cream Scones:
- All-purpose flour or gluten-free flour blend, xanthan gum (for GF)
- Sugar, baking powder, salt, lemon zest, egg, heavy cream
- Vanilla, butter, coarse (turbinado) sugar, confectioners’ sugar, lemon juice
Use a large spoon to stir the dough together, it will give you more control and make it easier to mix.
How to make Lemony Glaze Cream Scones:
- Whisk the dry ingredients together and stir in the lemon zest
- In a second bowl whisk the egg, cream, and vanilla; pour into the dry ingredients and stir to a soft dough
- Turn dough out onto a floured surface and pat into a rectangle about 1/2-inch-thick; fold in half and pat it out again back to 1/2-inch-thick
- Cut into 6 rectangles and cut each one in half diagonally creating 12 triangles; place on a parchment paper-lined baking sheet, brush with melted butter and sprinkle with turbinado sugar
- Bake 15 minutes or until a toothpick comes out clean; whisk the confectioners’ sugar and lemon juice together and drizzle over the baked scones
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Mixing bowls
- Baking sheet
- Parchment paper sheets
- Citrus reamer
- Paring knife
- Chef’s knife
- Cutting board
You can adjust any recipe to gluten-free by using 120 grams of my favorite gluten-free flour blend. If using another brand of flour, whisk the mix, spoon it lightly into a measuring cup, level off the top with a knife, and weigh the flour. Use that weight as your standard per cup of that specific flour.
- 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 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, for glaze
- 2 to 3 tsp freshly squeezed lemon juice, to taste, for glaze
- 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 12 triangles.
- Transfer the triangles to the prepared baking sheet, leaving some room between each one, 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. Brush it on the scones or pipe it. To pipe, pour the glaze into a plastic bag or piping bag, cut a tiny bit off the tip of one corner, and drizzle in a zigzag pattern over the top of the scones. (The glaze is optional if you want, you can leave it off.)
- Recipe Source: The Heritage Cook
Adapted from an Epicurious recipe
Amount Per Serving: Calories: 207Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 191mgCarbohydrates: 42gFiber: 1gSugar: 16gProtein: 4g
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