There’s something undeniably comforting about a freshly baked scone—especially one that’s delicately flavored with lemon and made rich with cream. These lemon cream scones are a perfect way to bring a little bakery magic into your own kitchen without needing fancy ingredients or complex steps.
Cream scones are a variation of the classic British scone, but they rely solely on heavy cream instead of butter or buttermilk for moisture and richness. The result is a soft, slightly crumbly texture with a tender bite. Add a bit of lemon zest to brighten the flavor, and you have a pastry that pairs just as beautifully with afternoon tea as it does with morning coffee.
Whether you’re an experienced baker or just learning, this recipe offers an easy way to make impressive scones that taste as good as they look.
Why You’ll Enjoy These Scones
- They come together quickly with minimal effort
- You don’t need butter—heavy cream does all the work
- The lemon zest adds a natural citrus aroma without being overpowering
- Perfect for customizing with fruit, herbs, or glazes
- No mixer or fancy tools required—just a bowl and a fork
These scones are as ideal for a last-minute brunch as they are for a planned gathering. They hold their shape beautifully and reheat well, making them a versatile bake you’ll return to again and again.
Ingredients You’ll Need
Here’s everything required to make lemon cream scones from scratch:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon finely grated lemon zest
- 1 1/4 cups cold heavy cream (plus a little extra for brushing)
- 1 teaspoon pure vanilla extract
- Coarse sugar for sprinkling on top (optional)
You can also experiment by folding in extras like blueberries, raspberries, or a touch of chopped fresh herbs like thyme or lavender for variation.
Step-by-Step Instructions
Step 1: Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Mixing the zest with the dry ingredients helps release its oils and enhances the citrus flavor throughout the dough.
Step 3: Create a well in the center of the dry mixture. Pour in the cold heavy cream and vanilla extract. Using a fork or a spatula, gently stir until the mixture just begins to hold together. This step should take less than a minute.
Step 4: Lightly flour your countertop or a large cutting board. Turn the shaggy dough out onto the surface and gently knead it just 3 or 4 times until it comes together into a cohesive ball. Do not overwork it—overhandling leads to tough scones.
Step 5: Pat the dough into a round about 1 inch thick. Use a sharp knife or dough cutter to slice it into 8 even wedges.
Step 6: Place the wedges at least 2 inches apart on your prepared baking sheet. Brush the tops lightly with a bit of extra cream and sprinkle with coarse sugar if desired for a golden, crisp finish.
Step 7: Bake for 15 to 18 minutes, or until the tops are golden and the edges look set. Remove from the oven and let them rest on the baking sheet for 5 minutes before transferring to a wire rack.
Serve warm, at room temperature, or slightly reheated. They’re lovely on their own, but even better with lemon curd, clotted cream, or a simple glaze.
Tips for the Best Scones
Use cold cream straight from the fridge. Just like with cold butter in traditional recipes, chilled cream helps create a tender texture.
Don’t overmix the dough. The goal is to combine just until everything holds together. Overworking the flour develops gluten, making the scones dense and chewy.
Make sure your baking powder is fresh. Old baking powder loses potency and affects rise.
When cutting the dough, slice straight down without twisting. Twisting compresses the sides and may prevent proper rising in the oven.
Use a light hand when patting out the dough. You want it to be even in thickness but not compacted.
Frequently Asked Questions
Can I substitute milk for cream?
Cream is essential to this recipe’s texture. Using milk will produce scones that are noticeably drier and less rich. If you only have milk, try adding a tablespoon of melted butter to compensate, though results may still vary.
Can I add fresh fruit?
Yes, you can fold in about half a cup of fresh blueberries or raspberries right after mixing the cream into the dough. Gently press the dough together rather than kneading to avoid smashing the fruit.
Why are my scones dry or crumbly?
This usually happens when the dough is overmixed or baked too long. Be sure to handle the dough minimally and check your oven temperature with an oven thermometer for accuracy.
Can I use lemon juice instead of zest?
Zest is preferable for flavor without adding excess liquid. If using lemon juice, limit it to a teaspoon and reduce cream slightly to keep the dough balanced.
Storage and Make-Ahead Tips
Once completely cooled, store scones in an airtight container at room temperature for up to 2 days. Avoid refrigerating them, as the cool temperature can dry out the crumb and make them stale faster.
To reheat, warm scones in a 350°F (175°C) oven for 5 to 6 minutes to refresh texture and aroma.
To freeze unbaked scones, shape and place them on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer bag. When ready to bake, place frozen scones on a parchment-lined tray and bake as usual, adding 2 to 3 minutes to the baking time.
You can also freeze fully baked scones. Cool completely before wrapping individually. Thaw at room temperature or warm gently in the oven before serving.
Final Thoughts
These lemon cream scones offer everything you want in a homemade pastry: simplicity, bright flavor, and a melt-in-your-mouth texture. With just a few basic ingredients and easy-to-follow steps, you can create a bakery-style treat right in your kitchen.
Whether enjoyed with coffee, served during brunch, or given as a thoughtful gift, these scones are sure to impress. Once you make them once, they’re likely to become a regular part of your baking routine.