lemon scones
 
 
4 cup  all-purpose flour
2 Tbsp  baking powder
1/4 cup  granulated sugar
1/4 tsp  salt
3 Tbsp  grated lemon peel
1/2 cup  butter (1 stick cut into 1/2-inch pieces)
2   eggs, beaten to blend
2/3 cup  milk or buttermilk
 
preheat oven to 450 degrees f. grease and flour baking sheet. 
sift flour, sugar and salt in deep bowl. stir in peel. cut in butter 
until mixture resembles coarse meal. blend in eggs and just enough 
milk or buttermilk to form soft but not sticky dough. turn dough out 
onto lightly floured surface. gently roll or pat dough to about 
1/2-inch thickness, lightly flouring as necessary to prevent sticking. 
cut out rounds using 2-inch floured biscuit cutter. set 1/2-inch apart 
on prepared baking sheets. brush with cream or milk for a rich sheen. 
bake until scones are golden brown, 12 to 15 minutes. 
 
makes 16 to 20 scones. 
 
serve hot with sweet butter and an assortment of jams and marmalades. 
 
 
 
 
 
(ID: 74002) Mirror: rec.food.recipes: Thu, Jun 16, 2005


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