Tender and flaky, these Lemon Scones with Nutmeg and Cherries are not too sweet and perfect for breakfast or brunch. Served with a creamy spread, these scones are irresistible!
Originally posted September 15, 2008 – What can I say? You all know I’m a sucker for a good lemon recipe. I recently remade these lemon scones with a few changes and couldn’t wait to come back here and re-share them with you. As much as I love muffins, I really have grown fond of scones over the last few years. I just need to make them more often – starting with another batch of these!
The original post from 2008 follows.
We were a muffin family growing up. I didn’t even know that scones existed when I was younger. And since we’re not a coffee drinking family, either, I never had the chance to try the scones that everyone talks about from Starbucks. The only time I ever had scones, they were deep fried – like the scones I made last Christmas. So really, this whole scone thing is pretty new to me since I started food blogging.
And although I still say that I prefer a muffin over a scone, a whole new world has been opened up to me. I still haven’t made many versions, but the ones that I have made, I’ve been quite happy with.
This original recipe calls for raisins, which I’m sure would work well, but I had some dried cherries that needed using, so I threw those in instead. I loved the crunchy topping the sugar mixture on top made, and the lemon cream cheese mixture you make to serve the scones with is delicious. These lemon scones are perfect for breakfast or brunch!
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon nutmeg
- 6 tablespoons butter, cut into small cubes
- 8 oz lemon yogurt, divided
- 2 eggs
- ⅓ cup dried cherries
- 4 teaspoons lemon zest, divided
- 4½ teaspoons sugar
- ⅛ teaspoon nutmeg
- 4 oz cream cheese, softened
- Preheat the oven to 450ºF. Line a baking sheet with parchment paper or a silicon baking mat.
- In a large bowl, combine the flour, cornstarch, baking soda and nutmeg. Add the butter and using a pastry cutter or fork, cut the butter in until the mixture resembles coarse crumbs.
- In another bowl, combine 4 oz. of the yogurt and the eggs. Stir in the cherries and 2 teaspoons of the lemon zest. Pour the yogurt mixture into the dry mixture and mix until moistened. Turn the dough out onto a work surface that has been lightly sprinkled with flour. Use your hands to work the dough just until it all comes together into a ball. Flatten the ball out into a circle about 9-inches in diameter.
- In a small bowl, combine the sugar and ⅛ teaspoon nutmeg. Sprinkle the sugar over the top of the scone dough and lightly press it in with your fingers. Cut the dough into 8 triangles. Carefully transfer the scones to the prepared baking sheet, spacing the scones 1 inch apart.
- Bake in the preheated oven until the scones are golden brown, 8-10 minutes.
- Meanwhile, beat the cream cheese in a bowl until light and fluffy. Add the remaining 4 oz of yogurt plus the remaining 2 teaspoons of lemon zest and continue to beat until smooth and fluffy.
- Serve the dip with the scones.
SHOP THIS POST!
More Lemon Recipes Perfect for Breakfast or Brunch:
Around the Web:
Don’t miss a thing! Follow me on Pinterest to see what I’m pinning!