lemon scones
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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 |
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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. |
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makes 16 to 20 scones. |
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serve hot with sweet butter and an assortment of jams and marmalades. |
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(ID: 74002) Mirror: rec.food.recipes: Thu, Jun 16, 2005 |