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Lemon Cream Scones

Source of Recipe


From "Mom's Big Book of Baking" by Lauren Chattman






List of Ingredients



• 2 cups unbleached all-purpose flour
  
• 1 cup cake flour (not self-rising)
  
• 1/2 cup sugar, plus more for sprinkling on the scones
  
• 1 Tbsp plus 1 tsp baking powder
  
• 1/2 tsp salt
  
• 1 large egg, lightly beaten
  
• 1 cup heavy cream, plus more for brushing on top of scones
  
• 1 tsp grated lemon zest
  






Instructions



1. Preheat the oven to 450° F. Spray a baking sheet with cooking spray or line it with parchment paper.
   
   
2. Combine the flours, sugar, baking powder and salt in a large mixing bowl. Stir in the egg, heavy cream and lemon zest with a wooden spoon until the dry ingredients are just moistened. Do not overmix.
   
   
3. Turn the dough onto a lightly floured work surface and divide it in half. Shape each half into a 6-inch disk. With a sharp chef's knife, cut each disk into 6 wedges. Place the wedges 1/2-inch apart on the prepared baking sheet. Brush the scones with cream, and sprinkle them with sugar. Bake the scones until they are golden, 12 to 15 minutes. Let them cool for 5 minutes and serve them warm, or let them cool completely.
   
   Lemon Cream Scones are best eaten on the day they are baked.
   
   Makes 12 scones.