Lemon Cream Cheese Scones

From: GSCook

On May 22, 2009

Delicious! I wondered how much lemon flavor they'd have with only a little zest in the actual scone, but they were really quite wonderful! I doubled the recipe as I was making this for work and needed more than eight. It was impossible to get all of the dry ingredients combined into the liquid so I had to add a little more milk... maybe another 1/4 cup. I rolled these out into a circle on a cutting board dusted with only the dry scone ingredients that weren't completely absorbed into the dough (two circles, actually, since I'd doubled the recipe) and then cut them into wedges like more traditional scones. Also, I ended up baking them 20 minutes in order to get them done (not sure if that's because I doubled the recipe or because I used an insulated cookie sheet, or my oven's a little off). Then I served them with balsamic strawberries — my own take on strawberry shortcake. FANTASTIC!

From: YungB

On May 10, 2009

A bit more work than normal but wonderful flavor. Watch the baking time though because I baked mine for 15 minutes and the crust was already on the hard side. Tastes great with fresh strawberries.

From: Hobbyzu

On Sep 30, 2006

Light, tender and delicious!! I'll be making these again! Wonderful with strawberry jam.

From: evelyn/athens

On Sep 24, 2006

We are big scone fans, and I always like to have a batch in the freezer, well, this one never made it to the freezer! Delicious. The addition of the cream cheese resulted in a crumb that was almost 'cakey' and very, very tender. I served these with lots of butter and homemade strawberry preserves for breakfast and we had no leftovers.