Lemon Cream Cheese Scones
Source of Recipe
The Art of Quick Breads, Beth Hensperger
List of Ingredients
1/3 cup Butter or margarine -- firm
2 1/4 cups All-purpose flour
1/4 cup Granulated sugar
1 tablespoon Lemon peel -- grated
2 teaspoons Baking powder
1/4 teaspoon Salt
1/3 cup Milk
3 ounces Cream cheese -- softened
1 Egg
Lemon juice and additional sugarRecipe
Preheat oven to 400 degrees. Cut the margarine into the flour, sugar, lemon peel, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Gradually stir the milk into the cream cheese in a small bowl until smooth. Stir the cream cheese mixture and the egg into the flour mixture until the dough leaves the side of the bowl and forms a ball.
Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet. Brush with lemon juice. Sprinkle with sugar. Cut into 8 wedges, do not separate. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; separate the wedges. Serve warm. Makes 8
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