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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