Lemon cream scones are everything you’d ever want in a scone – light, bright, and sweet as can be.
These Lemon Cream Scones are one of my favorite things in the world. I developed them for Mother’s Day last year, but they’ve gotten so much play time in my kitchen since then. They make a really indulgent addition to a breakfast or brunch menu. They make an excellent stand in for dessert. And I really love these Lemon Cream Scones as an easy, but always beloved edible gift. Show up with a plate of these at anyone’s door and they’ll have a hard time resisting the urge to hug you.
I’m offering this tender, flavorful scone recipe to you now as a deliciously simple addition to your Easter festivities this weekend. The bright lemon flavor gives it a spring time feel, and I speak only the truth when I say that everyone who tastes these scones falls in love, and I’ve put them to the test many times over the past year.
The trick to these tender scones that don’t taste dry or crumbly is two-part – it’s the grated butter and also the heavy cream. Combined, these dairy products make these scones the sort that almost melt in your mouth. It also makes them the sort of thing that disappear quickly at the kitchen table.
These lemon cream scones get all their bright zesty flavor from fresh lemons. Lemon zest added into the sugar creates a subtle, yet tasty lemon undertone in the scone. To make sure the lemon really gets noticed, however, I also added freshly squeezed lemon juice into the glaze.
Make a batch of these to sweeten up an Easter brunch. Or just make a batch of these because it’s spring and Lemon Cream Scones are always a good idea in the spring. Enjoy!
I originally published this recipe over on the always delicious Food Fanatic – check it out there too.
And here’s a few other places you’ll find me this week:
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