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Prep Time: 35 Minutes Cook Time: 18 Minutes |
Ready In: 53 Minutes Servings: 8 |
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Another recipe I got out of a magazine and they are very good. Ingredients:
2 1/4 cups all-purpose flour |
1/3 cup sugar, plus |
2 teaspoons sugar, divided |
1 tablespoon baking powder |
1/4 teaspoon salt |
1/2 cup unsalted butter, chilled, cut up |
3/4 cup whipping cream, plus |
1 teaspoon whipping cream, divided |
2 large egg yolks |
1 tablespoon grated lemon peel |
1/2 cup whipping cream |
1 tablespoon sugar |
1/2 cup sour cream |
1 teaspoon grated lemon peel |
Directions:
1. Scones:.
2. Heat oven to 400°.
3. Line baking sheet with parchment paper.
4. In a large bowl, whisk together flour, 1/3 cup of the sugar, baking powder and salt.
5. With pastry blender or 2 knives, cut in butter until they're small beads.
6. In a small bowl, whisk together 3/4 cup of the cream, egg yolks and lemon peel.
7. Pour into flour mixture; stir with fork until evenly moistened.
8. With hands, quickly and gently press together to form dough.
9. On lightly floured surface, pat into 7-inch round, 1-inch thick.
10. Cut into 8 rounds, pressing together dough scraps as necessary and place on baking sheet.
11. Lightly brush tops of scones with remaining 1 Tbsp of cream; sprinkle the remaining 2 tsp sugar.
12. Bake 15-18 minutes. Cool on wire rack 10 minutes.
13. Serve warm or at room temperature with Lemon Cream.
14. Lemon Cream:.
15. In medium bowl, beat whipping cream and sugar at medium-high speed until soft peaks form.
16. Fold in sour cream and lemon peel.
17. Serve over scones.
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