Lemon Scones
adapted from two peas & their pod
Soft and tender lemon scones made with cream cheese. Easy to make and perfect for breakfast or brunch
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
Servings 12
Calories 268 kcal
Scones
- ¼ cup granulated sugar
- 1 tbsp lemon zest
- 3 cups all-purpose flour
- 1 tbssp baking powder
- ¾ tsp salt
- 4 ounces cream cheese cold and cut into pieces
- 6 tbsp unsalted butter cold and cut into pieces
- 2 large eggs cold
- ⅓ cup whole milk
- 1 tbsp fresh lemon juice
Glaze
- 1 cup powdered sugar
- 1 tsp lemon zest
- 2 tbsp lemon juice from one lemon
Preheat oven to 425° | Line a large baking sheet with parchment paper | Set aside.
In a medium bowl, combine sugar and lemon zest. | STIR sugar and zest together | ADD the flour baking powder, salt | WHISK until combined | Set aside.
Place the cream cheese, butter, and eggs in the bowl of food processor fitted with a metal blade and pulse to combine ingredients | Scrape bowl and add the dry ingredients, milk and lemon juice. | Pulse a couple more times and scrape again. | Pulse an additional time or 2 until dough comes together.
Remove dough from food processor and place on a lightly floured work surface | Fold the dough over on itself a few times to make it smoother | Be careful not to overwork the dough! |
Divide dough into two equal pieces | Form each piece of dough into about a 6" disk | Use a sharp knife to cut the disks into 6 equal triangles.
Place scones on the prepared baking sheet keeping disk shape | BAKE for 15 minutes or until scones rise up and are golden | Remove from oven and place on a wire cooling rack |
While scones are cooling make the lemon glaze. Combine the powdered sugar and lemon juice in a medium bowl | Whisk with fork until smooth | Spread or drizzle glaze over scones | It's ok if scones are still warm when glazing | I like to cover the scones with the glaze | Serve warm.
Keyword Easy, lemon, recipe, scone