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 RATINGS)

80 Pinches

Lynnda Cloutier

Mission Viejo, CA

Updated on Mar 27, 2012

Ideal for brunch or afternoon tea. Unknown Source

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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

How To Make lemon cream scones

Step 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.

Step 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.
Step 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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