Lemon Cream Scones

I found this on the bag of C&H Sugar.

• Ready In: 40 mins
• Yields: 12 scones

Ingredients

• 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

1. Preheat oven to 375F.
2. Combine flour, sugar, baking powder, and salt.
3. Stir in lemon peel and raisins.
4. With a fork, stir in cream and water (as needed) until it all comes together into a rough mass.
5. On a lightly floured surface, knead dough 5 or 6 times.
6. 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.
7. Bake 20-30 minutes, until golden brown.
8. Remove to a wire rack to cool; cut into wedges while still warm.