Lemon Cream Scones – a delicious recipe with baking powder, baking soda, salt, sugar, shortening, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 205 degrees Celsius.
2
Sift flour, baking powder, baking soda, salt and sugar in a large bowl.
3
Cut in shortening, butter or margarine to the dry ingredients.
4
Beat the egg in a liquid measuring cup.
5
Add buttermilk until it reaches 175 mL measuring line.
6
Grate the rind of lemon(small grater), and juice it.
7
Add it to the liquid ingredients.
8
Add the liquid ingredients gradually to dry ingredients, tossing with a fork for approximately 30 seconds each time, till a dough is formed(there will probably be leftover liquid).
9
knead 8-10 times.
10
Roll or pat into a circle 1.5 cm thick.
11
OPTIONS:.
12
Brush the top with milk and sprinkle with sugar.
13
Cut into 6 triangles.
14
Bake on a cookie sheet.
15
OR.
16
Use a round cookie cutter.
17
Bake on a cookie sheet.
23132
kcal
Calories
2543
g
Fat
177
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 500 ml all-purpose flour, 15 ml baking powder, 5 ml baking soda, 2 ml salt, and more.
Yes, Lemon Cream Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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