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

To prepare scones: Stir poppy seeds into cream and ... The mixture will resemble coarse crumbs. Add eggs, lemon zest and cream-poppy seed mixture, mixing just until a shaggy, sticky dough is ...

Not all scones are created the same ... salt zest of 1 large lemon 8 tbsp. unsalted butter, frozen 1/2 cup heavy cream 1 large egg 1 tsp. vanilla extract 1 cup blueberries (fresh or frozen ...

Because why have lemon scones when you could have the lemoniest ... stirred together and drowned in cream. The seemingly absurd amount plays the role of liquid and fat, which eliminates the ...

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 ...

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 ...

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 ...

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 ...