Total Time
53mins
Prep 35 mins
Cook 18 mins

Another recipe I got out of a magazine and they are very good.

Ingredients Nutrition

Directions

  1. Scones:.
  2. Heat oven to 400°.
  3. Line baking sheet with parchment paper.
  4. In a large bowl, whisk together flour, 1/3 cup of the sugar, baking powder and salt.
  5. With pastry blender or 2 knives, cut in butter until they're small beads.
  6. In a small bowl, whisk together 3/4 cup of the cream, egg yolks and lemon peel.
  7. Pour into flour mixture; stir with fork until evenly moistened.
  8. With hands, quickly and gently press together to form dough.
  9. On lightly floured surface, pat into 7-inch round, 1-inch thick.
  10. Cut into 8 rounds, pressing together dough scraps as necessary and place on baking sheet.
  11. Lightly brush tops of scones with remaining 1 Tbsp of cream; sprinkle the remaining 2 tsp sugar.
  12. Bake 15-18 minutes. Cool on wire rack 10 minutes.
  13. Serve warm or at room temperature with Lemon Cream.
  14. Lemon Cream:.
  15. In medium bowl, beat whipping cream and sugar at medium-high speed until soft peaks form.
  16. Fold in sour cream and lemon peel.
  17. Serve over scones.

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