Recipe by papergoddess
I found this on the bag of C&H Sugar.
Top Tweak by TwinMom #3
I have been using this recipe for years with some modifications. I substitute dried blueberrys for raisins, I use the rind of a whole lemon for zest, and squeeze the lemon juice to use in place of the water. In addition, I add 1/2 pecans for an extra surprise. I call them Lemon Blueberry Pecan scones. They are sooo delicious. I will take the advice of another next time and make 2 smaller circles as the best part for me is the yummy crispy edges. These do not disappoint! TI love that I don't have to mess will cutting in butter. They are also a lot lower in fat than some of the other recipes that come in at over 12g of fat per serving.
- 2 cups all-purpose flour
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup golden raisin (sultanas)
- 1 teaspoon grated lemon, rind of
- 1 cup whipping cream
- 2 -4 tablespoons water
Directions See How It's Made
- Preheat oven to 375F.
- Combine flour, sugar, baking powder, and salt.
- Stir in lemon peel and raisins.
- With a fork, stir in cream and water (as needed) until it all comes together into a rough mass.
- On a lightly floured surface, knead dough 5 or 6 times.
- Place on a greased cookie sheet and pat into an 8 inch circle; with a sharp knife, cut halfway through the dough to mark into 12 pie-shaped wedges.
- Bake 20-30 minutes, until golden brown.
- Remove to a wire rack to cool; cut into wedges while still warm.