Lemon Cream Scones

Total Time
30 mins
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.

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  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.