These Zesty Lemon Cream Scones are a delightful twist on the classic scone recipe, perfect for breakfast or a cozy afternoon tea.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking and the perfect rise for your scones.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest.
Mix thoroughly to evenly distribute the baking powder and zest.
Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Use a pastry cutter or your fingers if you don't have a mixer.
Stir the cream and vanilla extract together, then add to the dry mixture.
Add the liquid gradually to avoid over-saturating the dough.
Gently mix until the dough just comes together, being careful not to overmix.
Overmixing can make the scones tough, so stop as soon as the dough holds together.
Turn the dough onto a floured surface and fold it in half twice, then roll it to about 1 inch thick.
Folding creates layers, which result in flakier scones.
Cut the dough into your desired shapes and place them on a parchment-lined baking sheet.
Use a sharp cutter to ensure clean edges for better rising.
Brush the tops with a little extra cream for a golden finish.
This step adds a beautiful sheen and enhances browning.
Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown.
Check the scones a minute or two early to avoid overbaking.
Let the scones cool slightly before serving. Enjoy them warm with your favorite toppings.
Serve with clotted cream and lemon curd for a classic touch.
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