Ingredients:

For the Scones:
 
  • 2 C flour
  • 1/3 C sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1 lemon – divided into 1 tsp lemon zest & the juice from the lemon – set aside the juice and use for the icing
  • 1 C whipping cream
  • 2 – 4 Tbsp water
For the Lemon Icing:
 
  • 4 oz cream cheese – softened to room temperature
  • 1 C powdered sugar
  • juice from 1 lemon that you set aside earlier

Directions:

Make the Scones:
 
  1. Preheat oven to 375 degrees
  2. Grease a round cookie sheet
  3. Combine flour, sugar, baking powder and salt – stir in lemon zest
  4. With a fork, stir in whipping cream and enough water as needed to form a rough mass dough
  5. Knead 5 – 6 times on a floured surface
  6. Place onto a greased round cookie sheet and pat down to an 8″ circle
  7. Using a sharp knife, cut/score deeply (not all the way through) into 8 pie shaped pieces
  8. Bake for 20 – 25 minutes (check at 15 minutes)
  9. Remove from pan and cool on a wire rack
Make the Lemon Icing:
 
  1. In a medium sized bowl, using a fork works best, combine the cream cheese and powdered sugar until well combined
  2. Add the fresh squeezed lemon juice until a thick icing forms
  3. Once cooled, cut scones (on the scored lines) and top with lemon icing
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