Lemon-Cream Cheese Scones

Prep 15 min
Total 33 min
Servings 8

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.

By Betty Crocker Kitchens

Updated May 18, 2005

Make with

Gold Medal Flour

Ingredients

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

Steps

1

Heat oven to 400°F. 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.

Sprinkle coarse decorating sugar over unbaked scones, or drizzle baked scones with melted white baking chips.
Jazz up these classic lemon scones by stirring dried cranberries, cherries or blueberries into the dough.