Lemon Cream Scones Recipe - Cooking Index
Lemon Cream Scones Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 1/3 cup | 65g / 2.3oz | Sugar, granulated |
| 1 teaspoon | 5ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 cup | 80g / 2.8oz | Golden raisins |
| 1 teaspoon | 5ml | Lemon peel - finely grated |
| 1 cup | 237ml | Whipping cream |
| 2 tablespoons | 30ml | Water to 4 as needed |
Preheat oven to 375F.
In a bowl, combine flour, sugar, baking powder and salt. Stir in raisins and lemon peel.
With a fork, stir in whipping cream and enough water as needed until it all comes together into a rough mass.
On a lightly-floured surface, knead dough 5 to 6 times. Place on greased cookie sheet and pat into an 8-inch circle.
With a sharp knife cut half-way through dough to mark 12 pie-shaped wedges.
Bake 20-30 minutes until golden brown.
Remove to a wire rack to cool.
Cut into wedges while still warm or cool completely before cutting.
Serve warm or at room temperature.
Makes 12 scones.
Source:
C and H Back of Package
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