Lemon-Cream Cheese Scones

Lemon-Cream Cheese Scones

Perfect for afternoon breaks with tea! The rich cream cheese taste of these light, flaky scones is perfectly balanced with a refreshing hint of lemon.

Prep Time

15

Minutes

Total Time

33

Minutes

Makes

8

scones

2 1/4
cups Gold Medal® all-purpose flour
1/4
cup sugar
1
tablespoon grated lemon peel
2
teaspoons baking powder
1/4
teaspoon salt
1/3
cup butter or margarine (firm)
1
package (3 ounces) cream cheese, softened
1
egg
1/3
cup milk
Lemon juice
Sugar
  1. Heat oven to 400ºF. Mix flour, 1/4 cup sugar, the lemon peel, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
  2. Mix cream cheese and egg in small bowl until smooth. Gradually stir in milk. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball.
  3. Drop dough by 8 spoonfuls about 2 inches apart onto ungreased cookie sheet. Brush with lemon juice. Sprinkle with sugar.
  4. Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Makes 8 scones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Sprinkle coarse decorating sugar over unbaked scones, or drizzle baked scones with melted white baking chips.
Variation
Jazz up these classic lemon scones by stirring dried cranberries, cherries or blueberries into the dough.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 275
    • (Calories from Fat 115 ),
  • Total Fat 13 g
    • (Saturated Fat 7 g,),
  • Cholesterol 60 mg;
  • Sodium 290 mg;
  • Total Carbohydrate 35 g
    • (Dietary Fiber 1 g,
  • Protein 6 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.