Lemon Cream Scones (OnSugarMountain.com)
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Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 304.6
- Total Fat: 12.0 g
- Cholesterol: 31.8 mg
- Sodium: 218.7 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 1.0 g
- Protein: 3.8 g
View full nutritional breakdown of Lemon Cream Scones (OnSugarMountain.com) calories by ingredient
Introduction
Really light and yummy scones - perfect for summer.I lightened the recipe slightly by using fat free 1/2 and 1/2 instead of cream -- but I used more powered sugar and went heavier on the glaze to make sure that they didn't come out dry. Really light and yummy scones - perfect for summer.
I lightened the recipe slightly by using fat free 1/2 and 1/2 instead of cream -- but I used more powered sugar and went heavier on the glaze to make sure that they didn't come out dry.
Number of Servings: 8
Ingredients
-
3 tbsp sugar
zest and juice from 2 lemons
2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) butter, cold and cut into chunks
1/2 fat free half add half, plus extra for brushing
1 cup sifted powdered sugar
Directions
Preheat the oven to 400 degrees and line one large cookie sheet with parchment paper.
In the bowl of your stand mixer (or a large bowl with a hand mixer) combine lemon zest and sugar. Add flour, baking powder, and salt and combine.
Drop chunks of butter all over the top of the mixture and using the paddle attachment, mix on low speed until butter is evenly dispersed into flour and is the size of small peas (approx 3 minutes).
Measure 1/4 cup of the lemon juice and pour into bowl, along with half and half. Mix until dough just comes together. It should be thick but still moist.
Remove dough to a lightly floured surface and gently press into a disk approximately 3/4 inch high. Cut into 8 wedges and place on prepared cookie sheet, leaving an inch or so between each scone.
Brush with remaining cream, then bake at 400 degrees for 15-17 minutes, or until golden brown.
While scones are cooling, combine 1 cup powdered sugar with remaining lemon juice to form a thick glaze. Brush over tops of scones.
Serving Size: Makes 8 scones
Number of Servings: 8
Recipe submitted by SparkPeople user SOONTHINNER.
In the bowl of your stand mixer (or a large bowl with a hand mixer) combine lemon zest and sugar. Add flour, baking powder, and salt and combine.
Drop chunks of butter all over the top of the mixture and using the paddle attachment, mix on low speed until butter is evenly dispersed into flour and is the size of small peas (approx 3 minutes).
Measure 1/4 cup of the lemon juice and pour into bowl, along with half and half. Mix until dough just comes together. It should be thick but still moist.
Remove dough to a lightly floured surface and gently press into a disk approximately 3/4 inch high. Cut into 8 wedges and place on prepared cookie sheet, leaving an inch or so between each scone.
Brush with remaining cream, then bake at 400 degrees for 15-17 minutes, or until golden brown.
While scones are cooling, combine 1 cup powdered sugar with remaining lemon juice to form a thick glaze. Brush over tops of scones.
Serving Size: Makes 8 scones
Number of Servings: 8
Recipe submitted by SparkPeople user SOONTHINNER.