Lemon Cream Scones

Pat Duran

By
@kitchenChatter

Recipe found in my Quick Breads Swans Down Cook Book--These scones are light, tender and flaky- the add for these says: "these scones show what a difference Swans Down makes in quick breads too. A dainty touch for an afternoon tea or breakfast".

Recipe from my Swans Down Booklet- 1934.
Tweaked a tab by me.


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Comments:

Serves:

makes 18 scones

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

2 c
sifted cake flour , any ( swans down was suggested)
2 tsp
baking powder
1/2 tsp
salt
1/4 c
powdered sugar (or 2 teas.granulated sugar)
1/4 c
butter, cold
2 tsp
grated lemon rind
2 large
eggs
1/3 c
cream
topping:
melted butter,,3 tablespoon granulated sugar and 1 teaspoon grated lemon rind

Directions Step-By-Step

1
Preheat oven to 400^. Line cookie sheets with parchment paper.
Scones:
Again sift flour, measure, add baking powder, salt and sugar, and sift again. Cut in cold butter and lemon rind. By hand, beat eggs well and add cream; add egg mixture to flour mixture, and stir gently until all flour is dampened.
2
Now stir vigorously until mixture forms a soft dough and follows the spoon around the bowl.
Turn mixture out onto surface lightly sprinkled with powdered sugar and knead 30 seconds.
3
Roll 1/2 inch thick and cut in triangles. Place on a parchment covered baking sheet. Brush tops with melted butter and and sprinkle with sugar and lemon rind.
Bake in oven for 12 to 18 minutes, or until lightly browned. Makes about 18 scones.

About this Recipe

Course/Dish: Cookies, Biscuits, Sweet Breads
Main Ingredient: Flour
Regional Style: English