Lemon Cream Scones

An irresistable scent and a delicate flavor in a very heavy bread. Usually eaten at tea-time and served with homemade whipped cream and jam as a topping. Delicious!Must give credit to RB.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 500  ml all-purpose flour
• 15  ml baking powder
• 5  ml baking soda
• 2  ml salt
• 75  ml sugar
• 40  ml shortening (very cold and solid) or 40  ml butter (very cold and solid) or 40  ml margarine (very cold and solid)
• 1  egg (which is 50 mL)
• 125  buttermilk
• 1⁄2 lemon, juice and rind of (use a whole lemon for more flavor)

Directions

1. Preheat oven to 205 degrees Celsius.
2. Sift flour, baking powder, baking soda, salt and sugar in a large bowl.
3. Cut in shortening, butter or margarine to the dry ingredients.
4. Beat the egg in a liquid measuring cup.
5. Add buttermilk until it reaches 175 mL measuring line.
6. Grate the rind of lemon(small grater), and juice it. Add it to the liquid ingredients.
7. Add the liquid ingredients gradually to dry ingredients, tossing with a fork for approximately 30 seconds each time, till a dough is formed(there will probably be leftover liquid).
8. knead 8-10 times.
9. Roll or pat into a circle 1.5 cm thick.
10. OPTIONS:.
11. Brush the top with milk and sprinkle with sugar.
12. Cut into 6 triangles.
13. Bake on a cookie sheet.
14. OR.
15. Use a round cookie cutter.
16. Bake on a cookie sheet.