Lemon Scones

By Danielle S – Toronto, ON
Lemon Scones
  • Prep Time: 15
  • Total Time: 30
  • Servings: 12

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About this Recipe

Top with fresh cream and strawberries.


2 cups strawberries
1 tsp white sugar
1 cup whipped cream
2.5 cups flour
2 tbsp white sugar
1 tbsp lemon juice
2.5 tsp baking powder
.5 tsp baking soda
.5 tsp salt
.5 cup cold butter cubed
1 cup yogurt
1 L egg
1 L egg (beaten)
2 tsp sugar


In bowl, combine strawberries and first portion of sugar. Cover and refrigerate until chilled.

Scones: In large bowl, whisk together flour, sugar, lemon juice, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Whisk yogurt with 1 egg; add to flour mixture, stirring with fork to make soft dough.

With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Pat out into scant 3/4-inch (2 cm) thick round. Using 1-3/4-inch (4.5 cm) floured round or fluted cookie cutter, cut out rounds, patting out scraps and cutting more rounds twice. Place on parchment paper-lined rimless baking sheet.

Topping: Brush biscuits with egg; sprinkle with remaining sugar. Bake in centre of 400°F (200°C) oven for about 12 minutes or until golden. Let cool on pan on racks. (Make-ahead: Store in airtight container for up to 24 hours or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.) Serve with strawberries and cream.

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