Total Time
50mins
Prep 30 mins
Cook 20 mins

I originally found this recipe on the back of a C & H sugar bag. I like it because it has a light lemon flavor without being overly sweet.

Ingredients Nutrition

Directions

  1. Preheat oven to 375ºF.
  2. In a medium bowl, combine flour, granulated sugar, baking powder, and salt; stir in raisins and lemon peel.
  3. With a fork, stir in cream and enough water until dough comes together into a rough ball.
  4. On a lightly floured surface, knead dough 5 to 6 times. Place on a greased cookie sheet and pat into an 8-inch circle.
  5. With a sharp knife, cut halfway through the dough to mark into 12 wedges. Bake 20 to 30 minutes, until golden brown; remove to wire rack to cool.
  6. Cut into wedges while still warm, or cool completely before cutting.
  7. Serve warm or at room temperature with lemon curd.
Most Helpful

Really outstanding scones. I also used lemon juice for the water and they had a lovely lemon nip that was a delight. I used Splenda for the sugar and a more heart healthy margarine for the butter. Even with my healt changes theu rose to be fluffy and light with a nice crisp crust. Moist and very flavorful inside. For a summer treat try them on the deck or patio with lemonade instesd of coffee. YUM!

5 5

These were delicious scones. I only had a little cream left, about 2/3 cup, so I topped it off with a little extra milk and it turned out just fine. The freshly grated lemon zest added a lot of refreshing lemon flavor to the scones. I'm really glad I tried this recipe. They were wonderful scones. Thanks for sharing your recipe, Bayhill.

5 5

These are wonderful - especially with the lemon rind. I think next time I would try dried cranberries in place of the raisins - I love lemon and cranberries together.