Email to Kathy Lee      

Lemon Cream Scones

Source of Recipe

net


List of Ingredients

Lemon Cream Scones

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

Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking 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-thick round. 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.

You must always have different spreads for your scones and sandwiches. Butters are an important part of teas. Butters can be either sweet or savory and are used in sandwiches and on scones. Lemon Curd is also a must have for an Afternoon tea to accompany your scones. Clotted Cream is uncommon here in the US but the following recipe will provide you with scone spread heaven. These items can be made ahead and stored in the refrigerator for weeks.


Recipe