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Ingredients
- 2 c. Unbleached All-Purpose Flour Unsifted
- 2 Tbsp. sugar
- 1 Tbsp. baking pwdr
- 2 x lemons grated zest
- 1/4 tsp salt
- 4 Tbsp. unsalted butter Cut Into Pcs
- 2 x Large eggs
- 1/2 c. heavy cream
- 1/2 tsp Grnd Cinnamon Mixed With
- 2 Tbsp. Sugar For Sprinkling
Directions
- 1. Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, baking pwdr, lemon zest and salt. Cut in the butter with a fork or possibly heavy duty electric mixer till the mix resembles coarse crumbs. In a small bowl, whisk together the Large eggs and cream. Add in to the dry mix and stir till a sticky dough is formed.
- 2. Turn out the shaggy dough onto a lightly floured surface and knead gently till the dough holds together, about 6 times. Divide into three equal portions and pat each into a 1" thick round and about 6" in diameter. With a knife or possibly straight edge, cut each round into quarters, making 4 wedges. The scones can also be formed by cutting out with a 3" biscuit cutter to make 10-12 smaller scones.
- 3. Place the scones about 1" apart on a greased or possibly parchment lined baking sheet. Sprinkle the tops with the cinnamon sugar, if you like. Bake in the preheated oven till crusty and golden, 15-20 min. Serve immediately with homemade jam and butter.
- Variations:Currant Lemon Cream SconesAdd 2/3 c. dry currants to the dry ingredients in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Dry blueberries, cranberries or possibly cherries can also be used.
- Fresh Rosemary Lemon Cream SconesAdd 1 Tbsp. fresh minced rosemary to the dry ingredients in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed.
- Cornmeal Lemon Cream SconesSubstitute 3/4 c. fine-grind yellow, white or possibly blue cornmeal for an equal amount of flour in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed.
- Dark and White Chocolate Lemon SconesAdd 1/4 c. each bittersweet and white chocolate chips to the dry ingredients in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed.
- Honey Lemon Cream SconesSubstitute an equal amount of honey for the sugar and reduce the cream by 1 Tbsp. in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Brush the warm scones with additional warmed honey before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 10 servings | |
| Calories 188 | |
| Calories from Fat 71 | 38% |
| Total Fat 8.07g | 10% |
| Saturated Fat 4.65g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 453mg | 19% |
| Potassium 55mg | 2% |
| Total Carbs 25.04g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.35g | 4% |
| Protein 4.07g | 7% |
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