Perfect for Easter morning, or just a regular Sunday brunch these Lemonade Scones pack just the right amount of lemon flavor!
I feel like people either love scones or they hate them. I actually usually fall into the “not a scone fan” club, but I think that it’s just because scones are one of those things that are SO easy to make badly. If you do it wrong, they turn out a dry crumbly mess that resembles cardboard in both taste and texture.
For me, the best thing to do with any food that I’m on the fence about is to add lemon to it, and that will usually turn me around. These scones are no exception. Thanks to the addition of cream cheese, they aren’t nearly as dry as scones normally are, and the lemon flavor is definitely noticeable, but not overwhelming.
These would be perfect with an afternoon tea, or as part of a decadent Sunday brunch spread.
There isn’t a ton of sugar in this recipe because the sugar in the lemonade is more than enough to sweeten these, but if you don’t have lemonade on hand, you could do this with fresh squeezed lemon, and up the sugar to ½ a cup and get approximately the same outcome.
To Make Lemonade Scones
A tablespoon of baking powder does seem like a lot, but it’s where the scones get all of their lift from. There’s no noticeable baking powder flavor.
Use very cold ingredients. Make sure both the butter and the cream cheese are very cold when adding to the flour mixture.
Using a heavy cream or buttermilk is key here. A thinner milk will change the texture of the scones. You could use full fat coconut milk in place for a non-dairy option though. And the coconut flavor would work wonderfully with the lemon.
This particular recipe doesn’t call for it, but I always like to sprinkle a little bit of coarse sugar over scones before baking, which gives the scones a nice crunch and texture once baked.
You can use a pastry cutter or two forks to work the butter and cream cheese in, but honestly I feel using your hands is the best way to go. Why dirty dishes when you don’t have to! Just make sure to not overwork the dough, or you’ll end up with tough scones.
- 2 ¼ cups all purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons of butter
- 4 ounces cream cheese
- ⅓ cup heavy cream
- ⅓ cup lemonade + 4 tablespoons, divided
- 1 large egg
- 1 cup powdered sugar
- Preheat the oven to 400.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Cut in the butter and cream cheese until the mixture is crumbly. You can use a pastry cutter or two forks, or just your hands.
- In a smaller bowl, whisk together the cream, ⅓ cup of lemonade and the egg. Add to the flour mixture, stirring until everything is just combined and moistened.
- Turn the dough out onto a floured surface, and pat into an 8 inch circle.
- Cut the circle into 8 wedges, and place the scones on parchment lined baking sheet - space them apart - they grow a lot as they bake. Bake for 12-15 minutes. Let cool for 10-15 minutes.
- While the scones are cooling, mix together the powdered sugar and 4 tablespoons of lemonade, and drizzle the sauce over the warm scones.
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