Recipe: Lemon Scones

Title: Lemon Scones
Categories: Breads, Breakfast
Yield: 16 servings

4 c All-purpose flour sifted 3 Pieces
-times with 2 Tbs 2 Eggs, room temperature,
Baking powder -beaten to blend
1/4 c Sugar 2/3 c Milk or buttermilk
1/4 ts Salt All-purpose flour (for
3 tb Grated lemon peel -rolling)
1/2 c (1 stick) unsalted butter, Whipping cream
-cut into 1/2-inch

Makes 16 to 20

Preheat oven to 450 F. Grease and flour baking sheets. Sift flour, sugar
and salt into deep bowl. Stir in peel. Cut in butter until mixture
resembles coarse meal. Blend in eggs and just enough milk or buttermilk to
form soft but not sticky dough.

Turn dough out onto lightly floured surface. Gently roll or pat dough to
about 1/2-inch thickness, lightly flouring as necessary to prevent
sticking. Cut out rounds using 2-inch flourd biscuit cutter. Set 1/2 inch
apart on prepared baking sheets. Brush with cream. Bake until scones are
golden brown, 12 to 15 minutes.

Bon Appetite