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Lemon Cream Scones

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“These scones have gotten rave reviews. If the idea of the apricots scares you, please don't let it! They combine so well with the lemon peel. If you prefer, you may use raisins or dried cranberries 8) A nice, light simple recipe 8)”
READY IN:
30mins
YIELD:
12 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. In large bowl, combine the 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 tsp salt.
  3. Stir in apricots, cranberries or raisins, and 1 tablespoon of the lemon peel.
  4. Add whipping cream; stir just until a dough forms.
  5. Turn dough out onto a lightly floured surface and knead gently just until dough holds together.
  6. Form dough into 10-inch diameter, 1/2-inch thick round and cut into 12 wedges.
  7. Place wedges onto large baking sheet, space evenly.
  8. Combine remaining 2 tablespoon sugar and lemon peel.
  9. Brush scones with the melted butter.
  10. Sprinkle with sugar mixture; bake until light golden brown, about 15 minutes.
  11. Transfer to rack to cool slightly.

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