A delightful twist on classic scones, these Zesty Lemon Cream Scones are perfect for breakfast or brunch.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Sifting the dry ingredients ensures a smooth mixture.
Add the lemon zest to the dry mixture and stir to distribute evenly.
Zesting the lemon directly over the bowl captures all the aromatic oils.
Cut the cold butter into small pieces and rub it into the dry mixture until it resembles coarse crumbs.
Use your fingertips to avoid warming the butter too much.
Make a well in the center of the mixture and pour in the cream and vanilla extract. Mix gently until the dough just comes together.
Avoid overmixing to keep the scones tender.
Turn the dough onto a floured surface and gently knead it a few times. Shape it into a disk about 3/4-inch thick.
Flour your hands to prevent sticking.
Cut the disk into 8 wedges and place them on the prepared baking sheet, spacing them slightly apart.
Use a sharp knife for clean cuts.
Brush the tops of the scones with a little cream for a golden finish.
This step gives the scones a beautiful golden color.
Bake in the preheated oven for 16-18 minutes or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Check the scones a minute or two early to avoid overbaking.
In a small bowl, whisk together the confectioners' sugar, lemon juice, and cream until smooth.
Adjust the consistency of the glaze with a few drops of water if needed.
Drizzle the glaze over the cooled scones and let it set before serving.
Use a spoon or piping bag for precise drizzling.
Serve the scones with your favorite tea or coffee and enjoy!
Pair with a hot beverage for a cozy treat.
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