Getting Ready for Easter

Lemon Cream Cheese Scones

Lemon Cream Cheese Scones


  • 2 ¼ cups all-purpose flour
  • ¼ cup sugar
  • 1 tbsp. grated lemon peel
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1/3 cup firm butter or margarine
  • 1 package (3 oz.) cream cheese, softened
  • 1 egg
  • 1/3 cup milk
  • Lemon juice
  • Sugar

Preheat the oven to 400 degrees F. Mix flour, sugar, lemon peel, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Mix cream cheese and egg in small bowl until smooth. Gradually stir in milk. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball. Drop dough by 8 spoonfuls about 2 inches apart onto ungreased cookie sheet. Brush with lemon juice. Sprinkle with sugar. Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

A different picture of the Lemon Cream Cheese Scones from March 9

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