I love making these scones when I want something both refreshing and indulgent. The tangy lemon and creamy filling create the perfect balance—it’s hard to stop at just one!
Lemon Cream Cheese Scones
I created this recipe to bring together the rich, velvety texture of cream cheese with the bright, zesty flavor of fresh lemon. The result is a scone that’s flaky, tender, and bursting with citrus goodness, with a delightful surprise of creamy filling inside.
Why you‘ll love this recipe
- Buttery, soft scone dough with refreshing lemon zest
- Smooth, tangy lemon cream cheese filling hidden inside
- Great for brunch, tea time, or gifting
- Easy to prepare with basic tools and clear steps
- Can be made ahead and stored chilled
Ingredients
Lemon Cream Cheese Filling
- 240g cream cheese
- 25g granulated sugar
- 5g lemon zest
- 20g lemon juice
Lemon Scone Dough
- 320g low-gluten cake flour (for pastries)
- 7g baking powder
- 65g granulated sugar
- 60g cold unsalted butter
- 160g heavy cream (cold)
- 20g ice-cold milk
- 5g lemon zest
Instructions
Make the Lemon Cream Cheese Filling
Let 240g cream cheese soften at room temperature until you can press a dent into it. Place in a large bowl.
Add 25g sugar and beat with a whisk until fully combined and smooth.
Zest 5g lemon zest (only the yellow part) using a zester and mix into the cream cheese.
Add 20g lemon juice, then whisk until the mixture is creamy and uniform.
Cover with plastic wrap and refrigerate for at least 1 hour (until firm). Once set, roll into 3–4cm balls and return to the fridge for later use.
Make the Scone Dough
Preheat oven to 180°C (adjust based on your oven).
In a large bowl, sift together 320g cake flour and 7g baking powder, then add 65g sugar and stir with a spatula.
Cut 60g cold butter into 1cm cubes and add to the dry mix. Rub gently with fingers until it resembles coarse crumbs.
Pour in 160g heavy cream, 20g ice milk, and add 5g lemon zest. Mix gently from the bottom up using a spatula until no dry flour remains. Do not overmix.
Assemble and Bake
Lightly flour your surface and roll the dough into a 2cm thick rectangle.
Place the chilled cream cheese balls evenly across one half of the dough.
Fold the dough over to enclose the filling and press gently to seal. Roll out again to 2.5cm thick.
Cut into triangles or squares and place on a parchment-lined baking tray.
Bake at 180°C for 25–30 minutes until golden and slightly springy to the touch.
Cool and Serve
Let cool on a rack for 5–10 minutes. Enjoy warm for a soft interior and crisp crust, or store airtight and chill for a firmer texture.
Note
Keep all liquids and butter cold to prevent early melting and help achieve flaky, fluffy layers.
Dust your surface and rolling pin with flour if the dough sticks.
Chill the cream cheese filling for at least 1 hours for best shape and sealing during baking.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can shape and chill the scones in advance, then bake them fresh when needed.
What if I don‘t have cake flour?
You can substitute all-purpose flour, but the texture may be slightly less tender.
How should I store them?
Store in an airtight container in the fridge for up to 3 days. Warm briefly before serving, or enjoy them cold!
Can I freeze the scones?
Yes! You can freeze the shaped, unbaked scones and bake directly from frozen (add 2–3 minutes to bake time).
Easy Lemon Scones with Creamy Centers
Ingredients
Lemon Cream Cheese Filling
- 240 g cream cheese
- 25 g granulated sugar
- 5 g lemon zest
- 20 g lemon juice
Lemon Scone Dough
- 320 g low-gluten cake flour for pastries
- 7 g baking powder
- 65 g granulated sugar
- 60 g cold unsalted butter
- 160 g heavy cream cold
- 20 g ice-cold milk
- 5 g lemon zest
Instructions
Make the Lemon Cream Cheese Filling
- Let 240g cream cheese soften at room temperature until you can press a dent into it. Place in a large bowl.
- Add 25g sugar and beat with a whisk until fully combined and smooth.
- Zest 5g lemon zest (only the yellow part) using a zester and mix into the cream cheese.
- Add 20g lemon juice, then whisk until the mixture is creamy and uniform.
- Cover with plastic wrap and refrigerate for at least 1 hour (until firm). Once set, roll into 3–4cm balls and return to the fridge for later use.
Make the Scone Dough
- Preheat oven to 180°C (adjust based on your oven).
- In a large bowl, sift together 320g cake flour and 7g baking powder, then add 65g sugar and stir with a spatula.
- Cut 60g cold butter into 1cm cubes and add to the dry mix. Rub gently with fingers until it resembles coarse crumbs.
- Pour in 160g heavy cream, 20g ice milk, and add 5g lemon zest. Mix gently from the bottom up using a spatula until no dry flour remains. Do not overmix.
Assemble and Bake
- Lightly flour your surface and roll the dough into a 2cm thick rectangle.
- Place the chilled cream cheese balls evenly across one half of the dough.
- Fold the dough over to enclose the filling and press gently to seal. Roll out again to 2.5cm thick.
- Cut into triangles or squares and place on a parchment-lined baking tray.
- Bake at 180°C for 25–30 minutes until golden and slightly springy to the touch.
Cool and Serve
- Let cool on a rack for 5–10 minutes. Enjoy warm for a soft interior and crisp crust, or store airtight and chill for a firmer texture.
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