lemon cream scones
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Ideal for brunch or afternoon tea. Unknown Source
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Ingredients For lemon cream scones
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2 cups flour
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1/4 cup sugar
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1 tbsp. baking powder
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1/2 tsp. salt
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3/4 cup dried fruit such as cranberries, cherries, blueberries or chopped apricots
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1 tsp. freshly grated lemon zest
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1 1/4 cups heavy cream
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3 tbsp. unsalted butter, melted
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2 tbsp. sugar
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1 tbsp. freshly grated lemon zest
How To Make lemon cream scones
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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.
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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.
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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.
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