Lemon Scones With Clotted Cream Recipes

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LEMON CREAM SCONES



Lemon Cream Scones image

As a quick way to warm everyone up, I make these lemony scones to go with a pot of hot tea. Sometimes I like to add dried cherries to the batter, to jazz it up a little.-Angela Matz, West Allis, Wisconsin

Provided by Taste of Home

Time 35m

Yield 8 scones.

Number Of Ingredients 9

3 cups all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter
3/4 cup plus 1 tablespoon heavy whipping cream, divided
2 eggs
2 teaspoons lemon extract
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, 1/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk 3/4 cup cream, eggs and lemon extract until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into eight wedges., Place wedges on a greased baking sheet. Mix cinnamon and remaining sugar. Brush tops with remaining cream; sprinkle with cinnamon-sugar. Bake 20-25 minutes or until golden brown. Serve warm.

Nutrition Facts :

LEMON SCONES WITH CLOTTED CREAM



Lemon Scones With Clotted Cream image

Make and share this Lemon Scones With Clotted Cream recipe from Food.com.

Provided by hectorthebat

Categories     Dessert

Time 22m

Yield 12 serving(s)

Number Of Ingredients 9

225 g plain flour
2 teaspoons baking powder
1 lemon
75 g butter
2 tablespoons sugar
1 egg
50 ml milk
1 (8 ounce) jar lemon curd
200 ml clotted cream

Steps:

  • Preheat the oven to gas 6, 200C, fan 180°C Mix the flour, baking powder, lemon zest and a pinch of salt in a bowl. Rub in the butter with your fingertips. Stir in the sugar, egg, and enough milk to make a soft dough. Handle as little as possible to keep it airy.
  • Tip onto a floured surface and pat the dough out to a 2cm (1in) thickness. Stamp out as many scones as you can with a 2.5-3cm (1-1/2in) cutter, then reroll and stamp again (you should get about 20). Put the scones in the oven for 12-15 minutes, until risen and golden. Split while still warm, then cool on wire rack.
  • Fill the scones with lemon curd and cream. Press the tops down gently so they stick.

Nutrition Facts : Calories 148.3, Fat 5.8, SaturatedFat 3.5, Cholesterol 29.4, Sodium 113.4, Carbohydrate 20.8, Fiber 0.8, Sugar 2.3, Protein 3.2

DANIELA'S LEMON CREAM SCONES



Daniela's Lemon Cream Scones image

Provided by Food Network

Time 30m

Yield 32 scones

Number Of Ingredients 8

8 cups all-purpose flour
8 tablespoons sugar
4 tablespoons baking powder
1 teaspoon salt
1 cup cubed, chilled butter
8 large eggs
2 cups heavy cream
6 lemons, zested

Steps:

  • Preheat oven to 400 degrees F.
  • Combine the flour, sugar, baking powder, and salt. Cut in the butter until it resembles small sized peas. Whisk eggs and heavy cream together. Add to mix. Add zest. Knead lightly until just incorporated. Roll out on a lightly floured table. Cut and place on parchment covered sheet pan. Bake 10 to 15 minutes, until puffed and golden.

LEMON SCONES



Lemon Scones image

These sunny lemon scones are perfect for breakfast or to enjoy as a treat in the afternoon with a cup of tea.

Provided by Martha Stewart

Categories     Bread Recipes

Time 1h30m

Yield Makes 8 Scones

Number Of Ingredients 10

1/3 cup plus 1 tablespoon granulated sugar
2 tbsp. packed finely grated lemon zest plus 1 to 2 tablespoons juice from 2 large lemons
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, frozen
1 large egg
3/4 cup heavy cream, plus 1 tablespoon for brushing
1 cup confectioners' sugar

Steps:

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips. Add the flour, baking powder, baking soda, and salt and whisk until well combined.
  • Using the large holes of a box grater, grate frozen butter into dry ingredients; using a fork, toss together until butter shreds are coated. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined.
  • Pour the wet ingredients into the dry ingredients. Using a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
  • Transfer dough to prepared baking sheet. Gather dough together and pat into a 7-inch circle. Cut into 8 wedges. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely.
  • In a medium bowl, whisk confectioners' sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving.

LEMON CREAM SCONES



Lemon Cream Scones image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 8

Number Of Ingredients 9

3 cups all-purpose flour, plus more for work surface
8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
1/3 cup sugar, plus more for sprinkling
1 tablespoon baking powder
1/4 teaspoon coarse salt
3/4 cup plus 3 tablespoons heavy cream
3 large eggs
2 tablespoons finely grated lemon zest
1 1/2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, butter, sugar, baking powder, and salt. Mix at low speed until the mixture resembles wet sand.
  • In a separate bowl, whisk together 3/4 cup cream, 2 eggs, lemon zest, and vanilla. Add the cream mixture to the flour mixture, and beat on low speed until just incorporated. Turn out onto a lightly floured work surface, and form into a flat disc, about 8 inches across and 1 1/2 inches thick. Cut into 8 wedges and transfer to prepared baking sheet.
  • In a small bowl, whisk together remaining egg and 3 tablespoons cream to make an egg wash. Brush scones with egg wash, and sprinkle with sugar. Bake until the tops are golden brown and firm, 40 to 50 minutes.

AMAZING LEMON SCONES



Amazing Lemon Scones image

These are so delicious they just melt in your mouth! They have a bakery back home that has these amazing lemon scones that I was addicted to. Through much trial and error I think I've got them!

Provided by ANGELSTAR

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 55m

Yield 10

Number Of Ingredients 15

3 cups all-purpose flour
⅓ cup white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
⅓ teaspoon salt
¾ cup cold butter, cut into pieces
9 tablespoons milk
3 tablespoons lemon juice
2 ½ teaspoons lemon zest
1 ½ teaspoons vinegar
2 cups confectioners' sugar
⅓ cup butter, melted
2 ½ tablespoons lemon juice
½ teaspoon vanilla extract
2 tablespoons water, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
  • Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
  • Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
  • While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
  • Drizzle glaze over warm scones.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 61.9 g, Cholesterol 54 mg, Fat 20.6 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 12.9 g, Sodium 487.9 mg, Sugar 32.2 g

FRESH LEMON SCONES



Fresh Lemon Scones image

These fresh-tasting, almond-flecked scones are delicious served with butter or margarine and preserves.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 32m

Yield 15

Number Of Ingredients 12

1/3 cup butter or margarine (firm)
1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup quick-cooking oats
3 tablespoons sugar
2 1/2 teaspoons baking powder
2 teaspoons grated lemon peel
1/4 teaspoon salt
1 egg, beaten
1/2 cup slivered almonds, toasted
4 to 6 tablespoons half-and-half
1 egg, beaten
Sugar, if desired

Steps:

  • Heat oven to 400°F.
  • Cut butter into flour, oats, 3 tablespoons sugar, the baking powder, lemon peel and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in 1 egg, the almonds and just enough half-and-half so dough leaves side of bowl.
  • Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter. Place about 2 inches apart on ungreased cookie sheet. Brush dough with 1 egg; sprinkle with sugar.
  • Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet; cool.

Nutrition Facts : Calories 125, Carbohydrate 14 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg

3-INGREDIENT LEMON SCONES



3-Ingredient Lemon Scones image

These scones are so quick and simple. They only have three ingredients and produce deliciously light scones. The bubbles in the lemon soda make them rise. There is no need to rub butter as in the traditional scone recipe. Serve hot with whipped cream and berry jam.

Provided by purplepiscean

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 20m

Yield 12

Number Of Ingredients 4

cooking spray
3 cups self-rising flour
1 cup lemon-flavored soda
1 cup heavy cream

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with cooking spray; lightly dust with flour.
  • Sift self-rising flour into a large bowl. Combine lemon soda and cream and pour over the flour. Mix until dough is just combined. Turn dough out onto the prepared baking sheet. Flour your hands and gently pat dough into a large rectangle. Do not overwork the dough. Cut into triangles or squares.
  • Bake in the preheated oven until golden, 10 to 12 minutes.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 26.4 g, Cholesterol 27.2 mg, Fat 7.7 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 404.4 mg, Sugar 2.8 g

CLASSIC SCONES WITH JAM & CLOTTED CREAM



Classic scones with jam & clotted cream image

You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

Provided by Jane Hornby

Categories     Afternoon tea, Breakfast, Snack, Treat

Time 15m

Number Of Ingredients 9

350g self-raising flour, plus more for dusting
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze lemon juice (see tips below)
beaten egg, to glaze
jam and clotted cream, to serve

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
  • Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
  • Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
  • Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
  • Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
  • Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium

HOMEMADE LEMON CLOTTED CREAM



Homemade Lemon Clotted Cream image

Serve this luscious lemon clotted cream with fresh baked scones, an assortment of jam (strawberry!), and fresh berries for a delightful British style tea. See my strawberry jam recipe #388115 and strawberries and cream scones recipe #428672. This homemade lemon clotted cream was recommended by British author and lifestyle expert Maureen Petrosky in the April 2011 article by People Magazine, featuring "A Royal Wedding". I hope you enjoy!

Provided by BecR2400

Categories     Breakfast

Time 15m

Yield 1 cup

Number Of Ingredients 5

3 ounces mascarpone (or cream cheese)
1 cup heavy whipping cream
1/4 teaspoon lemon extract
3 tablespoons powdered sugar
1 lemon, zest of

Steps:

  • In a mixing bowl fitted with a whisk, whip the heavy cream until soft peaks, add the remaining ingredients and whip until evenly combined.
  • Serve lemon clotted cream with fresh baked scones, assorted jam (strawberry), and fresh berries for a delightful morning or afternoon tea, British style.

Nutrition Facts : Calories 917, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 91, Carbohydrate 30.6, Sugar 23.7, Protein 4.9

LEMON SCONES



Lemon Scones image

These delicate scones are the perfect lightly sweet treat to serve with coffee or tea at any holiday get-together. It's a simple bread since, like biscuits, it doesn't require much kneading and there's no need to let the dough rise.

Provided by Taste of Home

Time 35m

Yield 12 scones.

Number Of Ingredients 9

2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter
1/2 cup buttermilk
1-1/2 teaspoons grated lemon zest
Additional sugar

Steps:

  • In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon zest, stirring just until mixed. , Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.

Nutrition Facts : Calories 198 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 324mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON DRIZZLE SCONES



Lemon drizzle scones image

We've combined two of your favourite baking recipes to create one tea party treat - zingy lemon drizzle cake and traditional English scones

Provided by Cassie Best

Categories     Afternoon tea

Time 32m

Yield Makes 6

Number Of Ingredients 10

250g self-raising flour , plus a little extra for dusting
50g butter , chilled and cut in small pieces, plus extra for greasing
25g golden caster sugar
zest 2 lemons
125ml buttermilk
4 tbsp full-fat milk
3 tbsp icing sugar
zest 1 lemon , plus a little lemon juice
4 white sugar cubes, crushed, or 1 tbsp preserving sugar
clotted cream and jam, to serve

Steps:

  • Heat oven to 220C/200C fan/gas 6 and grease a large baking tray. In a large bowl, rub the flour, 1⁄4 tsp salt and the butter together with your fingertips until the mixture resembles fine breadcrumbs. Add the caster sugar and lemon zest, and stir with a cutlery knife. Mix together the buttermilk and milk. Make a well in the centre of the flour mix and add the liquid. Use your cutlery knife to combine the mixture as a soft dough, but don't overmix or the scones will be heavy.
  • Tip onto your work surface and pat the dough out to a 2.5cm thickness. Use a 7cm cookie cutter to stamp out the scones. Don't twist as you cut, as this will stop the scones rising to their full potential. Any scraps of dough can be gently pushed back together to make more scones. Place the scones on the baking tray and bake for 10-12 mins until golden, then transfer to a wire rack and leave to cool.
  • Mix the icing sugar with enough lemon juice to make a thick but runny icing. Drizzle over the scones, then scatter with the crushed sugar cubes and lemon zest. Leave to set for 10 mins, then enjoy with clotted cream and jam.

Nutrition Facts : Calories 270 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

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From cremalusso.com


GLAZED LEMON TEA SCONES - THAT SKINNY CHICK CAN BAKE
2021-04-28 Preheat the oven to 350º. Line a baking sheet with parchment and set aside. In a large bowl, whisk together flour, sugar, baking powder, baking soda. Cut butter into cubes and using a pastry blender, two knives or your fingers, incorporated the butter until it's the size of …
From thatskinnychickcanbake.com


MARY BERRY CLOTTED CREAM RECIPE - THERESCIPES.INFO
Arrange the scones on the greased baking trays and brush the tops with the remaining milk. Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool. To serve, cut each scone in half and top with strawberry jam and clotted or whipped cream.
From therecipes.info


COMMENTS ON: LEMON MAPLE SCONES WITH VEGAN CLOTTED CREAM
I've so far veganised the scones using a traditional recipe from a Flour Mill in Winchester. I haven't attempted the cream...Clotted Cream is like a super thick, rich, yellow, fatty, smooth, cream with a strange layer on top. I still have no idea how to recreate it. Your blog post is lovely and traditional. I recently made raisin and then cherry Scones, after taking some friends …
From veganyumyum.com


LEMON SCONES | KING ARTHUR BAKING
Preheat the oven to 375°F. Grease the wells of a mini scone pan. Alternatively, lightly grease a baking sheet, or line it with parchment. To make the dough: In a medium bowl, whisk together the dry ingredients. Using your fingertips or a pastry blender, work the cold butter into the dry ingredients until the mixture looks like coarse meal.
From kingarthurbaking.com


LEMON MAPLE SCONES WITH VEGAN CLOTTED CREAM RECIPE
Lemon Maple Scones with Vegan Clotted Cream Recipe with 90 calories. Includes all-purpose flour, baking powder, salt, lemon, Earth Balance Margarine, maple syrup, soy milk, lemon juice, Earth Balance Margarine, Tofutti Better Than Cream Cheese, powdered sugar.
From recipegraze.com


EASY HOMEMADE SCONES WITH SOUR CREAM, LEMON ZEST AND CLOTTED
Preheat oven to 350 F (175 C). Sift flour into a bowl. Add salt and baking powder and stir together. Add sugar and mix. Quickly cut butter into flour mixture so that it doesn’t melt. Crack eggs into a separate bowl, add sour cream and lemon zest and whisk. Add sour cream mixture to dry ingredients and stir quickly.
From more.ctv.ca


LEMON CREAM CHEESE SCONES - TWO PEAS & THEIR POD
Instructions. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. In a medium bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour, baking powder, salt.
From twopeasandtheirpod.com


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