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    LEMON SCONES #2


    List of Ingredients


    • 4 CUPS FLOUR SIFTED 3 TIMES WITH 2 TABLESPOONS BAKING POWDER
    • 1/4 CUP SUGAR
    • 1/4 TEASPOON SALT
    • 3 TABLESPOONS GRATED LEMON PEEL
    • 1/2 CUP UNSALTED BUTTER, CUT INTO 1/2" PIECES
    • 2 EGGS, BEATEN , AT ROOM TEMPERATURE
    • 2/3 CUP HEAVY CREAM OR BUTTER MILK
    • ALL PURPOSE FLOUR FOR ROLLING
    • HEAVY CREAM


    Instructions


    1. PREHEAT OVEN TO 450°. GREASE AND FLOUR BAKING SHEETS.
    2. SIFT FLOUR, SUGAR AND SALT INTO A DEEP LARGE BOWL, STIR IN THE LEMON PEEL. CUT IN BUTTER UNTIL MIXTURE RESEMBLES COARSE MEAL. BLEND IN EGGS AND JUST ENOUGH HEAVY CREAM OR BUTTERMILK TO FORM A SOFT BUT NOT STICKY DOUGH.
    3. TURN DOUGH OUT ONTO A LIGHTLY FLOURED SURFACE. GENTLY ROLL DOUGH TO ABOUT 1/2" THICKNESS, LIGHTLY FLOURING AS NECESSARY TO PREVENT STICKING. CUT OUT ROUNDS USING 2" FLOURED BISCUIT CUTTER.
    4. SET 1/2" APART ON PREPARED BAKING SHEETS. BRUSH WITH CREAM AND BAKE 12 TO 15 MINUTES OR UNTIL SCONES ARE PUFFED AND GOLDEN BROWN.
    5. APPROXIMATELY 16 SCONES


 

 

 


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