Make Irresistible LEMON SCONES for Breakfast!

These delicious, tender and flaky Lemon Scones with Nutmeg and Cherries are perfect for breakfast or brunch. You’ll find that they’re not too sweet, and especially when served with a creamy spread, these morning treats are absolutely irresistible!
 

The original recipe calls for raisins, which I’m sure would work well, but I had some dried cherries that needed using, so I threw those in instead. I loved the crunchy topping the sugar mixture on top made, and the lemon cream cheese mixture you make to serve the scones with is delicious.

Here are the ingredients you’ll need to make a dozen delicious Lemon Scones with Nutmeg and Cherries:
 
 

1¾ cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking soda
¼ teaspoon nutmeg
6 tablespoons butter, cut into small cubes
8 oz lemon yogurt, divided
2 eggs
⅓ cup dried cherries
4 teaspoons lemon zest, divided
4½ teaspoons sugar
⅛ teaspoon nutmeg
4 oz cream cheese, softened

Now just follow these simple steps to make these delicious Lemon Scones with Nutmeg and Cherries:
 
 
 

1. Preheat the oven to 450ºF.

2. Line a baking sheet with parchment paper or a silicon baking mat.

3. 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.

4. 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.

5. 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.

6. In a small bowl, combine the sugar and ⅛ teaspoon nutmeg.

7. Sprinkle the sugar over the top of the scone dough and lightly press it in with your fingers. Cut the dough into 8 triangles.

8. Carefully transfer the scones to the prepared baking sheet, spacing the scones 1 inch apart.

9. Bake in the preheated oven until the scones are golden brown, 8-10 minutes.

10. 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.

11. Serve the dip with the scones.

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Source: Deborah Harroun