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 |