Califonia Bountiful

Lemon almond cream scones

Serve with your choice of accompaniments—such as lemon drizzle, jam, butter or crème fraîche—or enjoy unadorned.

Chefs Rod and Jeromie HansenĀ 
The Painted Table, Fresno

Print Recipe

To print this recipe, choose a print size:



3 cups all-purpose flour
1 1/2 tsp. baking powder
6 tbsp. sugar
3/4 tsp. kosher salt
1 cup sliced almonds
Zest of 2 lemons
2 to 2 1/4 cups heavy cream

Egg wash and topping
1 egg
1 tbsp. water
1/4 cup sugar (raw sugar preferred)
1/4 cup sliced almonds

Lemon drizzle (optional)
Juice of 1 lemon
2 cups powdered sugar


Preheat oven to 325 degrees. Sift together flour and baking powder into a large bowl, then stir in sugar and salt. Add almonds, crushing lightly with your hands. Stir lemon zest into 2 cups cream and pour over dry ingredients all at once. Scrape mixture from bottom to top, folding together until dough just comes together. If dry ingredients remain at the bottom of the bowl or mixture is too dry, add remaining cream a little at a time to create a dough that holds together and doesn't crumble apart.

Transfer dough to a lightly floured surface and knead a few times (do not overwork or scones will be tough). Form into a 6-inch disk and place in a buttered 9-inch pie dish, pressing lightly to flatten. Whisk together egg and water, and brush dough with egg wash. Cut through dough with a knife to create 8 even triangles. Stir together sugar and almonds for topping, and sprinkle on top of scones.

Bake for 18 to 22 minutes or until golden and dough springs back when pressed. (Baking times may vary due to differences in ovens.) Set aside to cool. If you wish, whisk together lemon juice and powdered sugar until smooth, and drizzle over cooled scones.

Makes 8

Photo: © 2019 Tomas Ovalle

Follow us on: Facebook Twitter YouTube Pinterest Pinterest