Zesty Lemon Scones
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Lemon peel||1⁄2 Teaspoon, finely shredded|
|Baking soda||1⁄8 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs)|
|Half and half/Light cream||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Coarse sugar/Granulated sugar||2 Teaspoon|
|Lemon curd||3⁄4 Cup (12 tbs)|
1. In a large mixing bowl combine flour, the 1/3 cup granulated sugar, baking powder, lemon peel, salt, and baking soda. Using a pastry blender, cut in butter or mar-garine till mixture resembles coarse crumbs. In a small bowl combine half-and-half, lemon juice, whole egg, and egg yolk (mixture may appear curdled); add to dry mixture. Using a fork, stir just till moistened.
2. Turn dough out onto a lightly floured surface. Quickly knead 10 to 12 strokes or till dough is nearly smooth. Pat dough to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter. Place 2 inches apart on an ungreased baking sheet. Brush tops with mixture of egg white and water; sprinkle tops with coarse sugar. Bake in a 400° oven for 12 to 15 minutes or till golden. Remove from baking sheet; cool slightly. If desired, split scones and spread bottom halves with lemon curd; replace tops.