Lemon Tea Scones

These weren’t going to be a separate recipe, these are in fact the shortcake component of my lemon Strawberry Shortcake. Real shortcake is a scone or biscuit, not a cake. So of course, why would I make a cake instead of my favorite food of all? So off I went to create a scone/biscuit for my shortcake.

These turned out so well on their own that I am posting the recipe separately as a scone. They are a very light, biscuit-like, not very sweet scone with a wonderful hint of lemon. These and a hot cup of sweet black tea are a match made in heaven, so I am calling them tea scones.

Ingredients Needed:

3 cups of flour
1/3 cup of sugar
1 tbsp baking powder
1 cup of cold butter
2/3 cup of cream
1 egg
3 tbsp lemon juice
2 tbsp lemon zest

Kick the tires and light the fires to 350 degrees.

Combine all the dry ingredients and then add the zest in.

Take your cold butter and pre-slice it a bit to help you blend it in.

Then take your pastry blender and cut the butter in until it’s crumbly.

Beat your egg and then add it to the cream. Add in your lemon juice, which is going to sour the cream, don’t worry about it at all.  Take that mix and combine it with the dry ingredients.

When combined, turn it out onto a lightly floured surface. I wanted to make square scones for my shortcake, so I made a rectangle and cut it into 8 pieces. Whatever shape you make, make them 1 inch thick.

Place on a baking sheet.

Bake at 350 till risen and wonderfully browned about 17-20 minutes.

Enjoy plain or with jam, or even better use them for strawberry shortcake and discover how much better it is than with a white cake!

Lemon Tea Scones
 
Author: 
Recipe type: Dessert,scones
Prep time: 
Cook time: 
Total time: 

Light lemony scones.
Ingredients
  • 3 cups of flour
  • ⅓ cup of sugar
  • 1 tbsp baking powder
  • 1 cup of cold butter
  • ⅔ cup of cream
  • 1 egg
  • 3 tbsp lemon juice
  • 2 tbsp lemon zest
Instructions
  1. Ingredients Needed:
  2. Kick the tires and light the fires to 350 degrees.
  3. Combine all the dry ingredients and then add the zest in.
  4. Take your cold butter and pre-slice it a bit to help you blend it in.
  5. Then take your pastry blender and cut the butter in until it’s crumbly.
  6. Beat your egg and then add it to the cream. Add in your lemon juice, which is going to sour the cream, don’t worry about it at all. Take that mix and combine it with the dry ingredients.
  7. When combined, turn it out onto a lightly floured surface. I wanted to make square scones for my shortcake, so I made a rectangle and cut it into 8 pieces. Whatever shape you make, make them 1 inch thick.
  8. Place on a baking sheet.
  9. Bake at 350 till risen and wonderfully browned about 17-20 minutes.
  10. Enjoy plain or with jam, or even better use them for strawberry shortcake and discover how much better it is than with a white cake!

 

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1 comments
Charlynn
Charlynn

Mmmm, those sound so good! I'm going to have to make those to have with local strawberries when they are in season. I'm with you, why make strawberry shortcake out of cake when it gives you a great reason to make biscuits/scones? Are you a sour cream lover? I am told my members of my family that sour cream on top of strawberry shortcake is the only way to have it, but I'm not a sour cream lover so I have never tried it.