These Zesty Lemon Cream Scones are a delightful twist on the classic scone recipe, featuring a creamy texture and a burst of citrus flavor.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking and the right texture for your scones.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, and lemon zest.
Mixing the dry ingredients thoroughly ensures even distribution of the leavening agent.
Cut the cold butter into the dry mixture using a pastry blender until the mixture resembles coarse crumbs.
Cold butter helps create a flaky texture in the scones.
In a separate bowl, whisk together the cream cheese, egg, milk, and lemon juice until smooth.
Ensure the cream cheese is softened for easier mixing.
Gradually add the wet mixture to the dry mixture, stirring until a dough forms.
Avoid overmixing to keep the scones tender.
Drop spoonfuls of the dough onto an ungreased baking sheet, spacing them about 2 inches apart.
Using a cookie scoop can help create evenly sized scones.
Brush the tops of the scones with a bit of milk and sprinkle with coarse sugar.
The sugar topping adds a delightful crunch to the scones.
Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown.
Check the scones a minute or two before the minimum baking time to avoid overbaking.
Remove the scones from the oven and let them cool slightly before serving warm.
Serve with a dollop of clotted cream or a drizzle of honey for an extra treat.
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