Lemon Scones - author mona hodgson

Miss Hattie’s Lemon Scones

A signature treat at Miss Hattie’s Boarding House in Two Brides Too Many.
Ingredients for scones:
2 cups Flour
½ cup cold butter, cut
½ cup heavy whipping cream
¼ cup sugar
2 teaspoons lemon juice
1 ½ teaspoons lemon zest
1 ½ teaspoons baking powder
1/8 teaspoon salt
1 egg

Ingredients for Sour Lemon Glaze:
¾ cup confectioners’ sugar
1 ½ tablespoons lemon juice
½ tablespoon lemon zest


In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Cut in the butter.

In a separate bowl, whisk together the lemon zest and juice, cream, and egg. Stir egg mixture into dry ingredients, just until dough starts to form. Knead a couple times until the dough holds together.

On a lightly floured surface, gently press dough into a circle, about an inch thick. Cut into 8 wedges.

Place scones on an ungreased baking sheet, not toughing each other, and bake at 350℉ for 25 minutes, or until the edges are lightly browned.

Prepare the icing by mixing the powdered sugar with enough lemon juice to make a drizzling consistency. Drizzle or brush icing over warm scones.

Add a cup of tea and a Sinclair Sisters of Cripple Creek novel and you’re ready for a summer porch or an autumn fireside.

Enjoy! Do me a favor, let me know if you make this. Please snap a photo and post it with a comment on my  or .



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