Werk Press

If you typically think of scones as crumbly, dry and dense, these lemon-almond cream scones will change your mind.It’s the heavy cream that gives these scones their soft texture, and it’s high-quality extracts that make the scones incredibly flavorful. The scones themselves are flavored with organic almond extract, while the glaze uses vanilla and lemon extract (which provides a bigger flavor punch than pure lemon juice). The sweet and citrus pair together perfectly.

If almond and lemon aren’t your favorite flavors, just substitute your favorites! Try Nielsen-Massey Organic Pure Orange Extract in the dough for an even bolder citrus taste, or use Nielsen-Massey Organic Pure Coffee Extract in the glaze for a café-inspired snack.

The dough comes together more easily than most, since you don’t have to cut in any butter (thanks, cream!) and there’s no need for a mixer.

Lemon-Almond Cream Scones

Yield: Makes 8 scones

Ingredients

For The Scone Dough:

• 2¾ cups (360 g) unbleached all-purpose

flour, plus more for dusting

• ¼ cup (50 g) granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1⅔ cups (400 g) heavy cream, plus more for topping
• 2 teaspoons Nielsen-Massey Organic
• Pure Almond Extract

For The Glaze:

• 1 cup (120 g) powdered sugar
• 2 tablespoons (30 g) milk
• 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
• ¾ teaspoon Nielsen-Massey Organic Pure Lemon Extract
• Pure Lemon Extract

Method

For the Scone Dough:

1. Position a rack in the center of the oven and preheat to 400 F (205 C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, stir the flour, sugar, baking powder, and salt together until combined. Add the cream and the almond extract and stir with a rubber spatula or spoon until the dough just comes together.
3. Turn the dough out onto a lightly floured surface and gently knead a few times. Divide the dough into two pieces and shape each piece into a large disk, about 6 inches (15 cm) around and 1 inch (2.5 cm) thick.
4. Place the two disks of dough on the parchment-lined baking sheet. Using a sharp knife, cut the disks into quarters, leaving the slices of the disk in place. Bake until light golden brown, about 25 minutes. Let cool on the baking sheet completely before glazing.

For the Glaze

In a small bowl, whisk the powdered sugar, milk, and lemon extract together until completely smooth. Use immediately, or cover tightly and refrigerate until ready to use. Let chilled glaze warm up to room temperature and stir before using.

Liberally brush the glaze over the tops of the scones and let stand for about 20 minutes to set before serving.