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.
Pearlsofeast says
Absolutely great combo, love the flavors. Bookmarked.
hot garlic says
Oh yum, I love scones! Sweet or savory, I’ll take them. These look delightful!
Rosie says
I adore anything with lemon and your scones would just hit my lemony spot.
Rosie x
dobetter says
Lemon Scones are some of my favorite things. I’ve never thought about the addition of nutmeg…yum!
Dawn says
I grew up watching Julia Child as a kid. I loved her and Sesame Street (weird I know). I do remember her making scones. I’ve always loved scones. Your combo here is perfect. I might have to steal this recipe.
Megan says
Scones are definitly my thing. And these sound delicious. I love nutmeg and lemon. Bookmarked for a special occasion, like a cold rainy Sunday!
Elle says
I love scones! Those look really good, especially with the cherries. I need to get going and make some again.
Bellini Valli says
Scones are my thing…but the jury is still out on whether I enjoy savory or sweet more:D
CECIL says
I love scones!! Especially lemon scones – though I have never add nutmeg to it, but I can see how it gives a little ‘mhh’ factor to it.
JennDZ - The Leftover Queen says
Those scones actually sound great – I would think the lemon lightens up the heaviness of the scone and the nutmeg is a great counter balance! YUM!
glamah16 says
You have been busy, or I have lazy visiting. Im so hapopy your sweet tooth is returning and the lemon nutmeg combo sounds great.
RecipeGirl says
I didn’t grow up knowing of scones either. Maybe it was an English thing only and we didn’t really have them in the US until later?
I’d say your changes… dried cherries and added lemon rind are good choices. I love a good scone.
Kristen says
I am so with you on the scone thing. I grew up never having a scone. I’ve never made them, but think I’ll have to try sometime soon 🙂
Tanya says
The scones look great! I’m usually indifferent to scones. Some are really dry and blah, but made right, some can actually be very moist and delicious. I think the key is not to overmix the dough. Great job!
Maria says
Deb one word….DELISH!
Maria
x
Gabi says
Lovely scones Deborah! Muffins have their charm but it’s nice to know you’ve added scones to your repertoire as well. These sound good- we are definitely a scone household so I’ll give them a try.
xo