Double-Lemon Thumbprint Scones

Delicate scones infused with fresh lemon zest and topped with a sweet preserve filling and lemon glaze. These buttery pastries feature a thumb-pressed center filled with your choice of cherry, raspberry, or strawberry preserves.

8 servings

45 min

Published October 4, 2025

Ingredients

•3 whole large lemons
•2 cups self-rising flour
•½ cup sugar
•1¼ cups heavy whipping cream
•2 tablespoons cherry preserves
•2 tablespoons raspberry preserves
•2 tablespoons strawberry preserves

Cooking Instructions

1.
Position rack in center of oven and preheat to 425°F. Line large heavy-duty rimmed baking sheet with parchment paper. Finely grate enough peel from lemons to measure 6 teaspoons; set grated peel aside. Squeeze enough juice from 1 lemon to measure 1 tablespoon (seal remaining lemons in plastic wrap and reserve for another use). Whisk flour and 1/2 cup sugar in medium bowl to blend. Add 1 1/4 cups chilled whipping cream, 1 tablespoon lemon juice, and 4 teaspoons finely grated lemon peel; stir gently to combine.
10 min
2.
Gather dough together and turn out onto lightly floured work surface; knead briefly, 4 to 5 turns. Pat or roll out dough to 1-inch-thick round. Using 2 1/2-to 2 3/4-inch-diameter cookie cutter or biscuit cutter dipped in flour, cut out rounds. Reroll dough scraps and flatten to 1-inch thickness; cut out additional rounds. Transfer scones to prepared rimmed baking sheet, spacing scones about 1 inch apart. Using thumb, push down center of each scone to make deep indentation. Spoon about 1/2 teaspoon preserves into indentation of each scone.
15 min
3.
Whisk remaining 2 tablespoons sugar, 2 tablespoons heavy whipping cream, and 2 teaspoons finely grated lemon peel in small bowl to blend. Brush top of scones generously with lemon glaze. Bake scones until golden and cake tester inserted horizontally into center of scone comes out clean, 18 to 20 minutes. Transfer thumbprint scones to rack and cool slightly. Serve scones warm or at room temperature.
20 min

Cooking Instructions

Position rack in center of oven and preheat to 425°F. Line large heavy-duty rimmed baking sheet with parchment paper. Finely grate enough peel from lemons to measure 6 teaspoons; set grated peel aside. Squeeze enough juice from 1 lemon to measure 1 tablespoon (seal remaining lemons in plastic wrap and reserve for another use). Whisk flour and 1/2 cup sugar in medium bowl to blend. Add 1 1/4 cups chilled whipping cream, 1 tablespoon lemon juice, and 4 teaspoons finely grated lemon peel; stir gently to combine.

10 min

Gather dough together and turn out onto lightly floured work surface; knead briefly, 4 to 5 turns. Pat or roll out dough to 1-inch-thick round. Using 2 1/2-to 2 3/4-inch-diameter cookie cutter or biscuit cutter dipped in flour, cut out rounds. Reroll dough scraps and flatten to 1-inch thickness; cut out additional rounds. Transfer scones to prepared rimmed baking sheet, spacing scones about 1 inch apart. Using thumb, push down center of each scone to make deep indentation. Spoon about 1/2 teaspoon preserves into indentation of each scone.

15 min

Whisk remaining 2 tablespoons sugar, 2 tablespoons heavy whipping cream, and 2 teaspoons finely grated lemon peel in small bowl to blend. Brush top of scones generously with lemon glaze. Bake scones until golden and cake tester inserted horizontally into center of scone comes out clean, 18 to 20 minutes. Transfer thumbprint scones to rack and cool slightly. Serve scones warm or at room temperature.

20 min