Recipe courtesy of Daniela Cole

Daniela's Lemon Cream Scones

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 32 scones
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8 cups all-purpose flour

8 tablespoons sugar

4 tablespoons baking powder

1 teaspoon salt

1 cup cubed, chilled butter

8 large eggs

2 cups heavy cream

6 lemons, zested


Preheat oven to 400 degrees F.

Combine the flour, sugar, baking powder, and salt. Cut in the butter until it resembles small sized peas. Whisk eggs and heavy cream together. Add to mix. Add zest. Knead lightly until just incorporated. Roll out on a lightly floured table. Cut and place on parchment covered sheet pan. Bake 10 to 15 minutes, until puffed and golden.

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