LEMON CREAM SCONES with brown sugar-walnut topping

Love, love, love scones…and…Lemon Scones…even more so!

What’s even better is the simplicity and quick turnaround to making scones.

This recipe is an adaptation of a recipe named, Scones with Currants and Lemon Zest, which I found on the Williams-Sonoma website.

A FEW TIPS found on the Williams-Sonoma website worth a mention about making great scones:

  • Work quickly with a light touch.
  • Baking the dough as soon as it is formed ensures tender scones.
  • Bake the scones in a hot oven. It gets the baking powder working right away.

I use an oven thermometer to make sure my oven is heated to the desired temperature before baking.

~     ~    ~

LEMON CREAM SCONES

with brown sugar-walnut topping

Williams-Sonoma Website
Adapted by Carmen Ortiz of Baking is my Zen

Makes 6-8 scones.

INGREDIENTS:

FOR THE DOUGH:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons grated lemon zest
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces
3/4 cup heavy cream

FOR THE TOPPING:
1/4 cup light brown sugar (add more or less to your preference)
1 teaspoon ground cinnamon (add more or less to your preference)
½ cup finely chopped walnuts (add more or less to your preference)
pinch of salt
2 teaspoons milk or heavy cream

DIRECTIONS:

Preheat an oven to 425° Fahrenheit.

Line a baking sheet with parchment paper.

MAKING THE DOUGH:
Stir together the flour, granulated sugar, baking powder, salt and lemon zest in a bowl.

Cut in the butter, using a pastry blender or 2 knives, until the mixture forms large, coarse crumbs.

Pour the cream over the flour mixture and stir with a fork just until the dry ingredients are moistened.

FORMING THE DOUGH:
On a lightly floured work surface, turn the dough out and press gently until the dough clings together in a ball.

Pat out into a round shape about 1/2 inch thick and 6 1/2 inches in diameter. (I didn’t measure)

Cut round of dough into 6 wedges. (I made 8 wedges)

Place 1 inch apart on the prepared baking sheet.

TO MAKE THE TOPPING:
Stir together the brown sugar, cinnamon, salt and walnuts in a small bowl.

Brush the dough wedges with the milk and sprinkle with the brown sugar-walnut topping.

BAKE SCONES:
Bake scones until golden brown, 13 to 17 minutes.

COOLING:
Transfer to a wire rack to cool slightly.

SERVE:
Serve warm or at room temperature.

STORING:
Store in an airtight container at room temperature for up to 2 days.

RECIPE PHOTO TUTORIAL BY BAKING IS MY ZEN

LEMON CREAM SCONES

with brown sugar-walnut topping

Williams-Sonoma Website
Adapted by Carmen Ortiz of Baking is my Zen

DIRECTIONS:

Preheat an oven to 425° Fahrenheit.

Line a baking sheet with parchment paper.

MAKING THE DOUGH:
Stir together the flour, granulated sugar, baking powder, salt and lemon zest in a bowl.

Cut in the butter, using a pastry blender or 2 knives, until the mixture forms large, coarse crumbs.

Pour the cream over the flour mixture and stir with a fork just until the dry ingredients are moistened.

FORMING THE DOUGH:
On a lightly floured work surface, turn the dough out and press gently until the dough clings together in a ball.

Pat out into a round shape about 1/2 inch thick and 6 1/2 inches in diameter. (I didn’t measure)

Cut round of dough into 6 wedges. (I made 8 wedges)

Place 1 inch apart on the prepared baking sheet.

TO MAKE THE TOPPING:
Stir together the brown sugar, cinnamon, salt and walnuts in a small bowl.

Brush the dough wedges with the milk and sprinkle with the brown sugar-walnut topping.

BAKE SCONES:
Bake scones until golden brown, 13 to 17 minutes.

COOLING:
Transfer to a wire rack to cool slightly.

SERVE:
Serve warm or at room temperature.

STORING:
Store in an airtight container at room temperature for up to 2 days.

Enjoy your Lemon Cream Scones with brown sugar-walnut topping!

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

NOTE: Please DO NOT use my photography WITHOUT MY PERMISSION.

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About Baking is my Zen

Love to bake...it is my peaceful time. ~ Baking is my Zen ~
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4 Responses to LEMON CREAM SCONES with brown sugar-walnut topping

  1. Next on the list to buy: an oven thermometer! These scones look delicious.

    http://yummychunklet.wordpress.com/2012/03/16/ffwd-cheese-mini-souffles/

  2. These look so flaky and beautiful, Carmen. I make scones all the time because they are my husband’s favorite pastry, but I have not made lemon scones. The topping looks wonderful. I can’t wait to try these!

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