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Lemon-Cream Cheese Scones

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  • Prep 15 min
  • Total 33 min
  • Servings 8
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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

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
Make With
Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sprinkle coarse decorating sugar over unbaked scones, or drizzle baked scones with melted white baking chips.
  • tip 2
    Jazz up these classic lemon scones by stirring dried cranberries, cherries or blueberries into the dough.

Nutrition

275 Calories, 13 g Total Fat, 6 g Protein, 35 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
275
Calories from Fat
115
Total Fat
13 g
Saturated Fat
7 g
Cholesterol
60 mg
Sodium
290 mg
Potassium
80 mg
Total Carbohydrate
35 g
Dietary Fiber
1 g
Protein
6 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Starch; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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