lemon cream scones

Name: Lemon Cream Scones
Ingredients: - 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

★★★★★ 2 Reviews

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review

By Lynnda Cloutier

@eatygourmet

from Mission Viejo, CA

Ideal for brunch or afternoon tea. Unknown Source

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★★★★★ 2 Reviews

Ingredients For lemon cream scones

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

How To Make lemon cream scones

1
Mix 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.
2
Roll 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.
3
Mix 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.
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Categories & Tags for Lemon Cream Scones:

Sweet Breads