LEMON CREAM SCONES
Source of Recipe
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List of Ingredients
2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup chopped dried apricots (about 4 1/2 ounces)
1 tablespoon plus 1 teaspoon grated lemon peel
1 1/4 cups whipping cream
3 tablespoons unsalted butter, melted
Recipe
Preheat oven to 425 degrees F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoonbaking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just
until dough holds together. Form dough into 10-inch diameter, 1/2-inch-thickround. Cut into 12 wedges. Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in
small bowl. Brush scones with melted butter. Sprinkle with sugar mixture.Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil;
store at room temperature.) Serve scones warm or at room temperature.
Makes 12 scones.
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