Why Make This Recipe
Lemon & Almond Cream Scones are a delightful treat that combine the bright flavor of lemon with the nutty crunch of almonds. These scones are perfect for breakfast, brunch, or as a snack with tea. They are easy to make and require just a few simple ingredients. The comforting aroma of baked scones will fill your kitchen, making them a great choice for any occasion.
How to Make Lemon & Almond Cream Scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- Zest of 1 lemon
- 1/4 cup sliced almonds
- 1/4 cup lemon juice
- Extra sugar for sprinkling
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter to the flour mixture and use a pastry cutter or your fingers to blend until it looks like coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Gently fold in the sliced almonds.
- Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick.
- Cut the dough into wedges or use a round cutter to make individual scones.
- Place the scones on the prepared baking sheet and sprinkle a little extra sugar on top.
- Bake for 15-20 minutes, or until golden brown.
- Let them cool slightly before serving.
How to Serve Lemon & Almond Cream Scones
You can serve these scones warm with butter or whipped cream. They pair wonderfully with a hot cup of tea or coffee. For an extra touch, drizzle some honey or serve with lemon curd.
How to Store Lemon & Almond Cream Scones
To keep your scones fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Wrap each scone tightly and place them in a freezer-safe bag. They will last for up to a month. Just reheat them in the oven for a few minutes before serving.
Tips to Make Lemon & Almond Cream Scones
- Make sure your butter is cold for a flaky texture.
- Don’t overmix the dough to keep the scones light and fluffy.
- You can add more lemon zest for a stronger lemon flavor.
- If you like a sweeter scone, add a little more sugar to the dough.
Variation
You can try adding dried cranberries or blueberries instead of almonds for a fruity twist. You can also experiment with different extracts like almond or vanilla for unique flavors.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for a few hours before baking.
Can I substitute the heavy cream?
You can use milk or a non-dairy alternative, but the scones may not be as rich.
What if I don’t have sliced almonds?
You can use chopped almonds, walnuts, or even leave them out entirely for a plain scone.
Lemon & Almond Cream Scones
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Delightful scones combining bright lemon flavor with nutty almonds, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- Zest of 1 lemon
- 1/4 cup sliced almonds
- 1/4 cup lemon juice
- Extra sugar for sprinkling
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter to the flour mixture and use a pastry cutter or your fingers to blend until it looks like coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Gently fold in the sliced almonds.
- Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick.
- Cut the dough into wedges or use a round cutter to make individual scones.
- Place the scones on the prepared baking sheet and sprinkle a little extra sugar on top.
- Bake for 15-20 minutes, or until golden brown.
- Let them cool slightly before serving.
Notes
Serve warm with butter or whipped cream, and pair with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: British