Zesty Lemon Scones Recipe
Ingredients
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Granulated Sugar | 1/3 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 | 1/3 Cup (16 tbs) | |
| Half and Half | 3 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Egg | 1 | |
| Egg yolk | 1 | |
| Egg white | 1 | |
| Water | 1 Tablespoon | |
| 2 tsp. coarse sugar or granulated sugar | ||
| 3/4 cup lemon curd (optional) | ||
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.
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.
Chef
