Ingredients
-
2
-
1/3
-
1
-
1/4
-
1/2
-
1
-
1
-
2 - 4
-
-
-
-
-
-
-
Directions
Lemon Cream Scones,I originally found this recipe on the back of a C & H sugar bag. I like it because it has a light lemon flavor without being overly sweet.,Amazing recipe. I followed it exactly. I have been trying to replicate the scones at Briermere Farms on Long Island for many years, since I do not live there and cannot have them often. This is the recipe. The only difference is size. I cut it into six separate wedges. Next time I will do only two or three to get huge scones. They are so delicious, well balanced, not overly sweet, and toasting them the next day they are just as good. Thank you for this!!
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Steps
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1
Done
|
Preheat Oven to 375f. |
|
2
Done
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in a Medium Bowl, Combine Flour, Granulated Sugar, Baking Powder, and Salt; Stir in Raisins and Lemon Peel. |
|
3
Done
|
With a Fork, Stir in Cream and Enough Water Until Dough Comes Together Into a Rough Ball. |
|
4
Done
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on a Lightly Floured Surface, Knead Dough 5 to 6 Times. Place on a Greased Cookie Sheet and Pat Into an 8-Inch Circle. |
|
5
Done
|
With a Sharp Knife, Cut Halfway Through the Dough to Mark Into 12 Wedges. Bake 20 to 30 Minutes, Until Golden Brown; Remove to Wire Rack to Cool. |
|
6
Done
|
Cut Into Wedges While Still Warm, or Cool Completely Before Cutting. |
|
7
Done
|
Serve Warm or at Room Temperature With Lemon Curd. |
