Lemon Cream Scones
Nb persons: 10
Yield: one scone
Preparation time:
Total time:
Source: Holiday Celebrations magazine 2008
| 2 c. | flour |
| 1/2 c. | sugar |
| 1 1/2 tsp. | baking powder |
| 1/2 tsp. | baking soda |
| 1 tsp. | lemon zest |
| 6 Tb. | butter, at room temperature |
| 1 tsp. | fresh lemon juice |
| 1 1/4 c. + 2 Tb. | heavy whipping cream, divided |
| Mock Clotted Cream: | |
| 1 (3 oz.) | cream cheese, softened |
| 1/4 c. | powdered sugar |
| 1/4 c. | sour cream |
| 1/2 c. | heavy whipping cream |
| 1/4 tsp. | vanilla |
Preheat oven to 350 degrees. Lightly grease a baking sheet. In a medium bowl, combine flour, sugar, baking powder, baking soda, and lemon zest. Using a pastry blender, cut in butter until mixture is crumbly. Add lemon juice and 1 1/4 c. cream, stirring just until moistened. On a lightly floured surface, roll dough to 3/4" thickness. Using a 2 1/2" ro9und cutter, cut scones and place on baking sheet. Brush tops evenly with remaining 2 Tb. cream. Bake for 17-19 minutes, or until lightly browned. Serve with Mock Clotted Cream.
For Mock Clotted Cream: In a medium bowl, combine cream cheese, sugar, and sour cream; beat at medium speed with an electric mixer until smooth. Add cream and vanilla; continue to beat until light and fluffy.
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