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    You are in: Home / Breakfast / Lemon Cream Scones Recipe
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    Lemon Cream Scones

    Lemon Cream Scones. Photo by diner524

    1/7 Photos of Lemon Cream Scones

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Bayhill's Note:

    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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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 375ºF.
    2. 2
      In a medium bowl, combine flour, granulated sugar, baking powder, and salt; stir in raisins and lemon peel.
    3. 3
      With a fork, stir in cream and enough water until dough comes together into a rough ball.
    4. 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. 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. 6
      Cut into wedges while still warm, or cool completely before cutting.
    7. 7
      Serve warm or at room temperature with lemon curd.

    Ratings & Reviews:

    • on July 23, 2010

      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!

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    • on July 10, 2014


      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.

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    • on July 08, 2014


      Wonderful scones!!! I made 1/4 of the recipe, as it was just DH and I eating them, which resulted in two scones/biscuits. I also used fresh lemon juice in place of the water, as I really like a good lemon and am not a huge fan of raisins, so left them out, otherwise made as written. This is so easy and loved that I didn't need to cut in butter/shortening. The dough was so easy to work with, wasn't very sticky. Since the dough was small compared to the full recipe, I used my biscuit cutter to cut it. I made them earlier in the day and then served them as dessert with a scoop of ice cream and fresh sliced strawberries!!! Delicious!!

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    Read All Reviews (10)


    Nutritional Facts for Lemon Cream Scones

    Serving Size: 1 (56 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 184.6
    Calories from Fat 68
    Total Fat 7.5 g
    Saturated Fat 4.6 g
    Cholesterol 27.1 mg
    Sodium 147.9 mg
    Total Carbohydrate 27.1 g
    Dietary Fiber 0.8 g
    Sugars 9.2 g
    Protein 2.7 g

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