Lemon Cream Scones

By Tamipri

Ingredients

• Mock Clotted Cream:
• 2 c. flour
• 1/2 c. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. lemon zest
• 6 Tb. butter, at room temperature
• 1 tsp. fresh lemon juice
• 1 1/4 c. + 2 Tb. heavy whipping cream, divided
• 1 (3 oz.) cream cheese, softened
• 1/4 c. powdered sugar
• 1/4 c. sour cream
• 1/2 c. heavy whipping cream
• 1/4 tsp. vanilla

Details

Servings 10

Preparation

Step 1

Preheat oven to 350 degrees. Lightly grease a baking sheet. In a medium bowl, combine flour, sugar, baking powder, baking soda, and lemon zest. Using a pastry blender, cut in butter until mixture is crumbly. Add lemon juice and 1 1/4 c. cream, stirring just until moistened. On a lightly floured surface, roll dough to 3/4" thickness. Using a 2 1/2" ro9und cutter, cut scones and place on baking sheet. Brush tops evenly with remaining 2 Tb. cream. Bake for 17-19 minutes, or until lightly browned. Serve with Mock Clotted Cream.

For Mock Clotted Cream: In a medium bowl, combine cream cheese, sugar, and sour cream; beat at medium speed with an electric mixer until smooth. Add cream and vanilla; continue to beat until light and fluffy.