Lemon Cream Scones (Recipe)

Lemon Cream Scones (Recipe)

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Today I'm sharing a recipe for Lemon Cream Scones. Sometimes I love a breakfast pastry with my morning coffee and these Lemon Cream Scones are perfect!

 

Lemon Cream Scones

 (recipe source unknown--I received it from a former coworker)

Ingredients:

2 cups all purpose flour + 1 c. for board/kneading

1/4 cup + 2 tbs sugar

1 tbs baking powder

1/2 tsp salt

3/4 chopped dried fruit of your choice (the original recipe calls for apricots but I have used dried cranberries, blueberries, and nothing at all. All yummy.)

1 tbs + 1 tsp grated lemon  zest

1 3/4 c whipping cream

3 tbs butter, melted

Preheat oven to 425 F. Mix flour, 1/4 c sugar, baking powder and salt in a medium sized bowl. Whisk to break up lumps.

Stir in dried fruit and 1 tbs lemon zest.

Add whipping cream and stir just until a sticky dough forms. Turn the dough out onto a floured surface and knead gently until the dough holds together.  

 I found this dough to be way too sticky so I added about a cup of flour in drips and drabs as I was kneading it. I added/kneaded until the dough was almost not sticky.

Press the dough into a 1/2 inch thick rectangle of sorts. Mine was  least 12 inches in length.  Cut the dough into squares and then cut each square on the diagonal to form triangles. I ended up with 16 scones but I made mine kind of large. You decide.

Transfer the scones to a large baking sheet. Combine 2 tbs sugar and 1 tsp lemon zest and stir. Brush scones with the melted butter and sprinkle with the lemon sugar.

Bake about 15 minutes or until golden.

We all really enjoy them and I hope you will too!

Cheers!
Jenny

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