Lemon Scones

Ingredients

4 cup all-purpose flour sifted 3 times wi, th 2 tbs 1 baking powder 1/4 cup sugar 1/4 tsp salt 3 tbsp grated lemon peel 1/2 cup (1 stick) unsalted butter, cut into, 1/2-inch 1 pieces 2 eggs, room temperature, beaten to b, lend 2/3 cup milk or buttermilk 1 all-purpose flour (for rolling) 1 whipping cream	Advertisements

Preparation
 
Makes 16 to 20

Preheat oven to 450 F. Grease and flour baking sheets. Sift flour,
sugar and salt into deep bowl. Stir in peel. Cut in butter until
mixture resembles coarse meal. Blend in eggs and just enough milk or
buttermilk to form soft but not sticky dough.

Turn dough out onto lightly floured surface. Gently roll or pat
dough to about 1/2-inch thickness, lightly flouring as necessary to
prevent sticking. Cut out rounds using 2-inch flourd biscuit cutter.
Set 1/2 inch apart on prepared baking sheets. Brush with cream. Bake
until scones are golden brown, 12 to 15 minutes.

Bon Appetite

 

 
Servings:
16

 

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