Cakes, Breads, Muffins & Scones/ Recipes

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!

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Lemon Tea Scones


  • Author: Karlynn Johnston
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min

Description

Light lemony scones.

Ingredients

  • 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

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!

Nutrition

  • Serving Size: 2

 

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1 Comment

  • Reply
    Wave59
    October 24, 2012 at 12:07 pm

    The Garibaldi biscuit was named after Giuseppe Garibaldi, an Italian general and leader of the fight to unify Italy. During the war they had to use limited rations to prepare food, the result was a simple biscuit. Garibaldi made a popular visit to Tynemouth in England in 1854. It was first manufactured by the Bermondsey biscuit company Peek Freans in 1861 following the recruitment of one of the great biscuit makers of Scotland, John Carr. In the United States, the Sunshine Biscuit Company for many years made a popular version of the Garibaldi with raisins which it called “Golden Fruit”. Sunshine was bought out by the Keebler Company which briefly expanded the line to include versions filled with other fruits. The entire Golden Fruit product line was discontinued when the Keebler company became a division of the Kellogg Company in 2001. Plain chocolate covered and milk chocolate covered varieties have also been marketed in the past, but appear not to have been available for many years

  • Reply
    Charlynn
    May 18, 2010 at 8:37 pm

    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.

  • Leave a Reply

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