These soft and tender lemon scones are made with butter and cream cheese! They are easy to make and great for breakfast or brunch.
Recipe from Two Peas & Their Pod
4.69 from 16 votes
Prep Time 15mins
Cook Time 15mins
Total Time 30mins
For the scones:
4ouncescream cheesecold and cut into pieces
6tablespoonsunsalted buttercold and cut into pieces
2 large eggscold
1tablespoonfresh lemon juice
For the glaze:
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour, baking powder, salt. Whisk until combined. Set aside.
Place the cold cream cheese, butter, and eggs in the bowl of a food processor fitted with the metal blade and pulse to combine, about 6 to 8 times. Scrape down the bowl and add the dry ingredients, milk, and lemon juice. Pulse 3 more times and scrape again. Pulse a few more times until the dough comes together.
Remove the dough from the food processor and place on a lightly floured work surface. Fold the dough over on itself a few times to make it smoother. Don't overwork the dough.
Divide the dough in 2 equal pieces. Form each piece into about a 6-inch disk. Use a bench scraper or sharp knife to cut the disks into triangles.
Place the scones on the prepared baking sheet. Bake for 15 minutes or until the scones rise up and are golden. Remove the scones from the oven and place on a wire cooling rack to cool completely.
While the scones are cooling, make the lemon glaze. Combine the powdered sugar and lemon juice in a medium bowl. Whisk until smooth. Drizzle the glaze over the scones. Serve.