Lemon Cream Scones

Just lovely served with tea or coffee! From the Western Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  cups cake flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 2  teaspoons sugar
• 1⁄4 cup butter
• 2  egg yolks
• 2  egg whites
• 1 1⁄2 teaspoons lemon rind, grated
• 1⁄3 cup  cream or 1⁄3 cup evaporated milk
• 3  tablespoons sugar

Directions

1. Preheat oven to 450°F.
2. Sift first three ingredients together; add sugar.
3. Cut in butter.
4. Beat egg yolks and one of the whites together; add 1 teaspoon grated lemon rind and cream.
5. Stir into first mixture and mix thoroughly.
6. Turn out onto a floured board and knead.
7. Roll about 1/2" thick and cut into triangles.
8. Place on ungreased cookie sheet, brush with remaining beaten egg white and sprinkle with remaining sugar and lemon rind.
9. Bake for about 15 minutes or until golden brown.