Lemon Cream Cheese Scones

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!

Lemon Creamcheese Scones


    Scone Dough
  • 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
  • Glaze
  • 1 Cup Icing mixture
  • 1 teaspoon lemon zest
  • 2 Tablespoons lemon juice


  1. Preheat your oven to 210 degrees Celsius, Fan Forced. Line a baking tray with baking paper.
  2. Rub lemon zest into sugar until fragrant.
  3. Add the Flour, Baking Powder and Salt and gently whisk to combine.
  4. In the bowl of your food processor using the metal blade, pulse to combine the cream cheese pieces, butter and eggs until well combined.
  5. 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).
  6. Cut each disc into wedges (5 or 6) and place wedges on baking tray.
  7. Brush the tops with either cream or milk.
  8. Bake for 15 minutes until risen and golden.
  9. Glaze
  10. Make the glaze whilst the scones are baking. Whisk together the icing sugar, zest and juice until smooth. Drizzle over cooked scones.
  11. Serve warm, with cream.

Leave a Reply

Your email address will not be published.