Old Fashioned Lemon Cream Scones |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A simple tea bread with a thin crust and fluffy, cream interior. The cream is the key to the texture. This basic recipe is a springboard for many variations. When adding fruit to scones, gently sandwich the fruit between two layers of dough and pinch the edges together. Read more . This will keep the fruit from being squashed and bleeding heavily into the dough. From the Best Quick Breads Ingredients:
2 cups unbleached flour |
2 tbl sugar |
1 tbl baking powder |
grated zest of 2 lemons |
1/4 tsp salt |
4 tbl (1/2 stick) cold unsalted butter, cut into pieces |
2 large eggs |
1/2 cup heavy cream |
topping, if desired |
1/2 tsp cinnamon mixed with 2 tbl sugar |
Directions:
1. Preheat oven to 400
2. Grease a baking sheet or line it with parchment or a silicone sheet
3. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt.
4. Cut in butter with a pastry blender or a heavy duty mixer until the mixture resembles coarse crumbs
5. In a small bowl, whisk together the eggs and cream
6. Add to dry mixture and stir until a sticky dough is formed
7. Turn this shaggy looking dough out onto a lightly floured board
8. Knead gently, just until dough holds together, about 6 times
9. Divide into 3 equal portions and pat each into a 1 thick round that is about 6 in diameter
10. With a knife or straightedge, cut each round into quarters, creating 4 wedges
11. Place the scones about 1 apart on the prepared sheet
12. sprinkle with topping if desired
13. Bake in the center of the oven until crusty and golden, about 15 to 20 minutes
14. Serve immediately with butter and jam or cool on a rack and freeze in heavy duty freezer bags for up to a month.
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