Tender and flaky, these Lemon Scones with Nutmeg and Cherries are not too sweet and perfect for breakfast or brunch. Served with a creamy spread, these scones are irresistible!
Love scones? You’ll also love these Cranberry Orange Scones or these Pumpkin Scones.
We were a muffin family growing up. I didn’t even know that scones existed when I was younger. And since we’re not a coffee drinking family, either, I never had the chance to try the scones that everyone talks about from Starbucks. The only time I ever had scones, they were deep fried – like the scones I made last Christmas. So really, this whole scone thing is pretty new to me since I started food blogging.
And although I still say that I prefer a muffin over a scone, a whole new world has been opened up to me. I still haven’t made many versions, but the ones that I have made, I’ve been quite happy with.
I decided to use cherries, since they go so well with lemon. And I loved the crunchy topping the sugar mixture on top made. The lemon cream cheese mixture you make to serve the scones with is delicious. These lemon scones are perfect for breakfast or brunch!
Ingredients
- Flour: I have only tested this recipe with all-purpose flour.
- Cornstarch: The cornstarch will soften the proteins in the flour, making a more tender scone.
- Baking Soda: The baking soda is necessary to give the scone lift.
- Nutmeg: Freshly grated nutmeg will give you a lot more flavor, but if you only have ground nutmeg, that will work.
- Butter: I used unsalted butter.
- Yogurt: The yogurt will be used both in the scones and for the dip. The yogurt will give the scones some lemon flavor and some sweetening.
- Eggs: I use large eggs.
- Dried Cherries: I love the combination of the cherries and the lemon. But you can always sub in a different dried fruit, or leave them out all together.
- Lemon Zest: The lemon zest is really where you’ll get the lemon flavor from. Make sure you are using just the zest, and not the white pith below the zest.
- Sugar: The only sugar you’ll use (besides the sugar in the yogurt) is in the sugar coating on top of the scones. So make sure not to skip it!
- Cream Cheese: The cream cheese is used to make the dip for the scones.
How to Make Lemon Scones
- Combine the dry ingredients, the flour, cornstarch, baking soda, and nutmeg. Then add the butter, cut into small pieces, and cut it into the dry mixture using a pastry cutter or a fork.
- In another bowl, mix together the eggs with 4 oz of the yogurt. Add the cherries and part of the zest.
- Pour the wet ingredients into the dry ingredients and mix until the dough comes together. Turn the dough onto a floured counter, then work the dough into a ball. Flatten the ball into a 9-inch circle.
- Combine the sugar with some nutmeg, and sprinkle this over the dough. Cut the circle into 8 triangles, then transfer them to a baking sheet lined with parchment paper. Bake the scones until they are golden brown.
- To make the dip, whip the cream cheese, then add the remaining yogurt and lemon zest.
- Serve the scones with the dip.
More Lemon Breakfast Recipes
Lemon Poppy Seed Muffins
Lemon Pancakes
Raspberry Lemon Breakfast Biscuits
Glazed Lemon Poppy Seed Zucchini Bread
Lemon Ricotta Pancakes
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Lemon Scones with Nutmeg and Cherries
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 6 tablespoons butter cut into small cubes
- 8 oz lemon yogurt divided
- 2 eggs
- 1/3 cup dried cherries
- 4 teaspoons lemon zest divided
- 4 1/2 teaspoons sugar
- 1/8 teaspoon nutmeg
- 4 oz cream cheese softened
Instructions
- Preheat the oven to 450ºF. Line a baking sheet with parchment paper or a silicon baking mat.
- In a large bowl, combine the flour, cornstarch, baking soda and nutmeg. Add the butter and using a pastry cutter or fork, cut the butter in until the mixture resembles coarse crumbs.
- In another bowl, combine 4 oz. of the yogurt and the eggs. Stir in the cherries and 2 teaspoons of the lemon zest. Pour the yogurt mixture into the dry mixture and mix until moistened. Turn the dough out onto a work surface that has been lightly sprinkled with flour. Use your hands to work the dough just until it all comes together into a ball. Flatten the ball out into a circle about 9-inches in diameter.
- In a small bowl, combine the sugar and 1/8 teaspoon nutmeg. Sprinkle the sugar over the top of the scone dough and lightly press it in with your fingers. Cut the dough into 8 triangles. Carefully transfer the scones to the prepared baking sheet, spacing the scones 1 inch apart.
- Bake in the preheated oven until the scones are golden brown, 8-10 minutes.
- Meanwhile, beat the cream cheese in a bowl until light and fluffy. Add the remaining 4 oz of yogurt plus the remaining 2 teaspoons of lemon zest and continue to beat until smooth and fluffy.
- Serve the dip with the scones.
Mary says
I really enjoy scones and these look awfully good. You’re making me hungry!
Patricia Scarpin says
Deb, these look amazing. One just can’t go wrong baking with lemon, is all I’ll say. 🙂
Grace says
my family is the same way–all muffins, never scones. i never tasted a scone until i worked at starbucks, and frankly, theirs are so nasty, i haven’t tried any since. perhaps it’s time to give them a chance. 🙂
kamailesfood says
I enjoy scones from Old Grist Mill or Crumb Bros. If I remember correctly, the lemon scones from Crumb Bros have a really tasty glaze on them that make them even more lemony. These scones sound great! Lemon and nutmeg is a different combo.
Sara says
Those look so pretty! I was in my late 20’s before I had my first scone.
Heather says
oooh those are lovely! i would NEVER have thought and lemon and nutmeg together! i adore them both.. but together?! i’ve never tried it. yummmmm!!
PheMom says
I’m with you – scones are relatively new to me too – but I love them. There is the most amazing almond scone recipe in the book we use for Tuesdays with Dorie – I keep meaning to post it. If it sounds good send me an email and I’ll shoot it off to you if you don’t have the book.
Pam says
Great looking scones. I’ve never thought of combining nutmeg with lemon – it sounds delicious.
noble pig says
Lemon & nutmeg…I would never have put them together. I bet they are delicious.
Clumbsy Cookie says
What an interesting flavour to have on a scone. They must have smelled heavenly!
flower says
Home made scones are one of my favourite summer treats, the lemon would make it even better, I love everything lemon and will definitly be making these, although I have said that about many recipes Ive seen on here 🙂
Dhanggit says
my hubby has been bugging me to bake some scones..i have never tried making them. your scones are fantastic! i bet lemon and nutmeg are so perfect together 🙂
Maria says
In Utah most scones are fried bread, but I don’t consider that a scone. I prefer the old fashioned kind like the ones you made! They look delicious!!
veron says
Let me see…the hubby loves scones and he loves lemon. This would be perfect for him and I’d be happy to help him finish it. Thanks for this recipe and I’ll definitely try it by adding the lemon juice as you suggested.
kat says
Yum! We love a good homemade scone…come to think about it its way too long since Matt made me any 😉
Debbie says
They look great tho. And since I haven’t had breakfast yet…..
they are making me hungry!