.My Lemon Cream Scone recipe came from the May 1996 issue of Bon Appetit. These scones are tender, light and rich, and I add chopped dried cherries. The lemon sugar on top is delicious, too! I'm glad to know about swapping milk and butter for the cream. I usually plan well ahead to have heavy cream when I want to bake scones, but not always. It's good to have a Plan B!

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