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Lemon Cream Scones

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Ingredients

Adjust Servings:
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup golden raisin (sultanas)
1 teaspoon grated lemon, rind of
1 cup whipping cream
2 - 4 tablespoons water

Nutritional information

184.7
Calories
68 g
Calories From Fat
7.6 g
Total Fat
4.6 g
Saturated Fat
27.2 mg
Cholesterol
147.9 mg
Sodium
27.1 g
Carbs
0.8 g
Dietary Fiber
9.2 g
Sugars
2.8 g
Protein
674g
Serving Size

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Lemon Cream Scones

Features:
    Cuisine:

    I have been using this recipe for years with some modifications. I substitute dried blueberrys for raisins, use the rind of a whole lemon for zest, and squeeze the lemon juice to use in place of the water. In addition, I add 1/2 pecans for an extra surprise. I call them Lemon Blueberry Pecan scones. They are sooo delicious.

    I will take the advice of another next time and make 2 smaller circles as the best part for me is the yummy crispy edges.

    These do not disappoint! TI love that I don't have to mess will cutting in butter. They are also a lot lower in fat than some of the other recipes that come in at over 12g of fat per serving.

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Lemon Cream Scones, I found this on the bag of C&H Sugar , I have been using this recipe for years with some modifications I substitute dried blueberrys for raisins, use the rind of a whole lemon for zest, and squeeze the lemon juice to use in place of the water In addition, I add 1/2 pecans for an extra surprise I call them Lemon Blueberry Pecan scones They are sooo delicious I will take the advice of another next time and make 2 smaller circles as the best part for me is the yummy crispy edges These do not disappoint! TI love that I don’t have to mess will cutting in butter They are also a lot lower in fat than some of the other recipes that come in at over 12g of fat per serving , I have been using this recipe for years with some modifications I substitute dried blueberrys for raisins, use the rind of a whole lemon for zest, and squeeze the lemon juice to use in place of the water In addition, I add 1/2 pecans for an extra surprise I call them Lemon Blueberry Pecan scones They are sooo delicious I will take the advice of another next time and make 2 smaller circles as the best part for me is the yummy crispy edges These do not disappoint! TI love that I don’t have to mess will cutting in butter They are also a lot lower in fat than some of the other recipes that come in at over 12g of fat per serving


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    Steps

    1
    Done

    Preheat Oven to 375f.

    2
    Done

    Combine Flour, Sugar, Baking Powder, and Salt.

    3
    Done

    Stir in Lemon Peel and Raisins.

    4
    Done

    With a Fork, Stir in Cream and Water (as Needed) Until It All Comes Together Into a Rough Mass.

    5
    Done

    on a Lightly Floured Surface, Knead Dough 5 or 6 Times.

    6
    Done

    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 Pie-Shaped Wedges.

    7
    Done

    Bake 20-30 Minutes, Until Golden Brown.

    8
    Done

    Remove to a Wire Rack to Cool; Cut Into Wedges While Still Warm.

    Avatar Of Alana Perry

    Alana Perry

    Comfort food connoisseur dedicated to sharing hearty recipes that warm the soul.

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