Lemon Cream Scones
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- 2 cups flour
- 1/4 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 3/4 cup dried fruit such as cranberries, cherries, blueberries or chopped apricots
- 1 tsp. freshly grated lemon zest
- 1 1/4 cups heavy cream
- 3 tbsp. unsalted butter, melted
- 2 tbsp. sugar
- 1 tbsp. freshly grated lemon zest
1Mix flour, 1/4 cup sugar, baking powder and salt in large bowl. Stir in dried fruit and 1 tsp. lemon zest. Add heavy cream and mix til just moistened. Knead gently on lightly floured surface.
2Roll into a 10 inch circle, 1/2 inch thick. Cut into 12 wedges. Arrange wedges 2 inches apart on greased baking sheet. Brush with melted butter.
3Mix 2 Tbsp. sugar and 1 Tbsp. lemon zest in small bowl. Sprinkle over the scones. Bake at 425 for 15 minutes or til lightly browned. Remove to a wire rack and cool slightly. Serve warm or at room temperature. Makes one dozen.