Tender, bright lemon cream scones—perfect for breakfast, brunch, or afternoon tea!

Scale

3 cups all-purpose flour

⅔ cup granulated sugar

5 tsp baking powder

¼ tsp salt

½ lb chilled unsalted butter, cubed

1 large egg

1 cup heavy cream

Zest of 2 lemons

1 tsp vanilla extract

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1. Preheat oven to 400°F. Whisk dry ingredients.

2. Cut in butter until pea-sized crumbs.

3. Stir in lemon zest.

4. Mix cream, egg, and vanilla into the dough.

5. Turn onto floured surface; shape into 1″ circle.

6. Cut into 8 wedges; place on parchment-lined sheet.

7. Brush tops with cream or eggwash.

8. Bake 15–18 min until golden.

Keep butter and tools cold to ensure flaky texture.

Do not overmix the dough.

Serve warm or freeze unbaked for later baking.