Lemon Cream Scones
Makes 8 scones
Lemon Cream Scones are a fine summer treat with a hint of almond. Just add your favorite berries or yogurt for a fragrant breakfast or lunch.
This recipe calls for a light drizzled topping, but feel free to omit this if you’re watching your sugar intake. The drizzle requires only an additional 1/3 cup sugar — far less than many scone recipes that call for 1 cup or more just for the drizzle (these are scones, not glazed doughnuts).
The recipe is adapted from an American’s Test Kitchen recipe.
Scones:
2 cups flour (can use up to half whole-wheat)
1⁄2 teaspoon salt
3 tablespoons granulated sugar
1 tablespoon baking powder
6 tablespoons (3⁄4 stick) cold butter, cut into chunks
1 cup heavy whipping cream
1⁄2 teaspoon almond extract (or vanilla extract) Juice and zest from 1⁄2 lemon (about 1 to 2 tablespoons each)
Sanding sugar Glaze:
1 tablespoon melted and slightly cooled butter
Juice and zest from 1 wedge lemon (1⁄4 lemon)
1⁄3 cup powdered sugar Make scones: Preheat oven to 425 degrees. Line a shallow baking sheet with parchment paper.
In bowl of a food processor, combine flour, salt, granulated sugar and baking powder; pulse to incorporate. Add cold butter chunks; pulse 10 times.
Transfer mixture to a large bowl, add nearly all of the cream (leave a small amount in the cup), the almond extract and lemon juice and zest. Mix gently just to incorporate.
Turn out mixture onto a floured surface, knead 8 times and shape into an 8-inch-diameter circle with your hands. Using a pastry bench scraper or knife, cut into 8 wedges and place on prepared baking sheet. Brush tops of scones with leftover cream and sprinkle with sanding sugar. Bake in preheated oven 12 to 14 minutes and cool on a wire rack.
Add glaze: Once scones are cooled, whisk melted and slightly cooled butter, powdered sugar and lemon juice and zest. Drizzle over scones with a spoon and let set.