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Zesty Lemon Scones

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Ingredients
  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
  Salt 1⁄4 Teaspoon
  Baking soda 1⁄8 Teaspoon
  Butter/Margarine 1 Cup (16 tbs)
  Half and half/Light cream 3 Tablespoon
  Lemon juice 2 Tablespoon
  Egg 1
  Egg yolk 1
  Egg white 1
  Water 1 Tablespoon
  Coarse sugar/Granulated sugar 2 Teaspoon
  Lemon curd 3⁄4 Cup (12 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Ingredient: 
Lemon
Interest: 
Gourmet
Cook Time: 
20 Minutes

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