Lemonade Scones with Lemon Curd and Cream
Prairie Farms Lemonade and Heavy Cream come together to bring you a delicious scone recipe that only takes 3 ingredients. Paired with fresh lemon curd and cream, and you have a dessert fit for a queen!
0
Servings 0
Ingredients:
- 3½ cup Self-Rising Flour
- 1½ cup Prairie Farms Heavy Whipping Cream divided
- 1 cup Prairie Farms Lemonade
- 2 tbsp Prairie Farms Whole Milk
- Lemon Curd for topping, store-bought or homemade
Directions:
- Preheat oven to 375ºF. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, 1 cup Heavy Whipping Cream, and Lemonade until a dough forms, being careful not to overmix.
- Turn out onto a floured surface and knead just until a dough forms and is no longer as sticky. Pat out into an even layer, about 1-inch thick.
- Using a 2-inch circle cutter, cut out dough into circles to create as many scones as possible. Add dough circles to prepared pan, it does not matter if they are touching.
- Lightly brush the top of each scone with milk. Bake for about 15 minutes, until they are a light golden color.
- While the scones are baking, prepare the cream by adding the remaining ½ cup Heavy Whipping Cream to a bowl. Using an electric mixer, beat until stiff peaks form. Add to a small bowl for serving.
- Once scones are done, place on a cooling rack and cover with a tea towel to prevent from drying out. Serve warm with whipped cream and lemon curd. Enjoy!