Few things feel more elegant—or more comforting—than a fresh-baked Lemon Cream Scone served warm with a cup of tea. These ...

Reduced fat Lemon Blueberry Scones are packed with fresh blueberries and zesty lemon flavor and have a tender flaky texture ...

Drummond continued, “I love scones, I always have ... The Food Network host combined cream, egg, lemon zest and finely minced rosemary. Drummond drizzled the wet ingredients into the dry ...

5. Meanwhile, make the glaze: In a small mixing bowl, whisk together the powdered sugar, cream, vanilla and lemon zest until smooth. Drizzle the scones with the glaze and allow to harden for ...

Place 5 or 6 scones, almost touching, on paper in the basket. Cook on 160°C for 17 minutes or until golden and hollow-sounding when tapped on top. Carefully transfer to a wire rack.

These lemon and cherry scones from the Institute ... in the refrigerator while the oven preheats. Brush the scones with heavy cream and sprinkle with sugar before baking at 400°F until the ...

The first is ideal for breakfast, snacks, or tea time: blueberry-lemon scones. They can be put together ... ½ cup sugar, milk, cream (or half-and-half), vanilla extract and almond extract ...

Mix dry ingredients, including lemon zest, in a medium bowl. Add the fresh blueberries and toss until well distributed. Pour half of heavy cream over ... Arrange scones on prepared cookie sheet ...

To make ahead: Prepare scones and place the dough triangles on the baking sheet, topping each scone with the egg wash and sugar. Wrap baking sheet tightly with plastic wrap and freeze overnight.

With a rich buttery taste and fluffy, crumbly texture, scones make any meal special. This mini scone, about half the size of a traditional one, pairs the flavors of lemon and blueberry in a ...