I can’t believe I’ve never had these before. These Lemon Creamcheese Scones are a recipe I will be making over and over for the rest of my life, they are so good. So quick and easy. Try them- you won’t regret it.
So in the USA they call scones biscuits (and biscuits -cookies), they also seem to cut scones commonly into wedges which is what we will do in this recipe too. It’s actually way quicker and less fiddly than using a scone cutter so i may be doing this for lots of scone recipes from now on. Of course you can also use your scone cutter for this recipe too- but why not try the cut wedges, they’re really cute!
- 1/4 Cup White Sugar
- 1 Tablespoon Lemon Zest
- 3 Cups Plain Flour
- 1 Tablespoon Baking Powder
- 3/4 teaspoon Salt
- 115 grams CreamCheese, cold, cut into pieces
- 85 grams Unsalted Butter, cold, cubed
- 2 large eggs, cold
- 1/3 Cup of milk, cold
- 1 Tablespoon Fresh lemon juice
- 1 Cup Icing mixture
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice
- Preheat your oven to 210 degrees Celsius, Fan Forced. Line a baking tray with baking paper.
- Rub lemon zest into sugar until fragrant.
- Add the Flour, Baking Powder and Salt and gently whisk to combine.
- In the bowl of your food processor using the metal blade, pulse to combine the cream cheese pieces, butter and eggs until well combined.
- Scrape down the sides of the food processor bowl and add the dry ingredients, milk and lemon juice. pulse a few more times, scrape down the sides. When the dough has come together tip out onto a floured surface and fold over a few times until dough isn't too sticky. Divide into half and form 2 disc shapes with your hands (approx 6 inches diameter).
- Cut each disc into wedges (5 or 6) and place wedges on baking tray.
- Brush the tops with either cream or milk.
- Bake for 15 minutes until risen and golden.
- Make the glaze whilst the scones are baking. Whisk together the icing sugar, zest and juice until smooth. Drizzle over cooked scones.
- Serve warm, with cream.