Some mornings call for something a little extra—bright, zesty, sweet, and buttery all at once. These Ridiculously Easy Lemon ...

Sydney baking queen Nadine Ingram’s buttermilk scones, interspersed with blueberries and served with cream and house-made jam ...

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

My daughter is a lemon dessert fiend (we both will pick lemon over a chocolate dessert any day), so I jumped at the chance to test Patty Catalano’s six-ingredient lemon cream cheese dump cake. I’ve ...

Add egg mixture to cream cheese mixture in four additions ... guests who are early risers as well as those who prefer to sleep in. This recipe for “Lemon-Ginger Scones” from “Simply Scratch” (Avery) ...

Whether you put jam or cream on first, this recipe is so easy and requires the addition of lemon juice which I think makes the scones much tastier. Article continues below ADVERTISEMENT ...

Freeze, uncovered, 30 minutes. While scones are in the freezer, prepare glaze. Whisk together powdered sugar and fresh lemon or orange juice until smooth. Lightly brush tops of dough wedges with more ...

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 ...

Blueberry Lemon Scones. Photo credit ... For a sweet topping, top with a sprinkling of orange zest and sugar. Apple Cream Scones. Photo credit: One Hot Oven. Bake these delicious Apple Cream Scones ...

To serve with the scones, mix the cream cheese with a good few gratings of lemon zest in a small bowl, then drizzle with one tablespoon of extra virgin olive oil and season with black pepper.

“These vegan lemon scones are the perfect breakfast pastry because they ... thanks to the addition of wild garlic in the recipe. Skip the clotted cream and serve them with a generous dollop of vegan ...

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.