To top off the first series we have an easy scone in one of my favorite flavors: lemon. This scone is not a dry sad scone, the cream keeps it moist and the lemon brings a tart hit of flavor. They are best the same day but can be saved and slathered with butter or honey for that mid day tea break we all need.
Ingredients
2 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
zest of two lemons
1/2 cup chilled butter cut into 1/2 inch cubes
1 cup of heavy or whipping cream
Preheat the oven to 425 degrees and prep a baking sheet with parchment paper or a silpat baking sheet.
In a food processor, pulse the flour, sugar, baking powder, salt and lemon zest until combined.
Add the cubed butter, pulse 5-6 times or until the butter is in medium chunks. Add the cream and pulse 15-20 times until the dough comes together in medium pieces.
Scrape the dough onto a clean surface, press together to form a cohesive dough and fold the dough in half and press together, turn, repeat 2 more times. Press into a circle about 1 inch thick. Cut into 8 wedges.
Place the wedges on the baking sheet. If you are less keen on tart flavors, brush the scones with a beaten egg and sprinkle with coarse sugar. If you are keen on tart flavors, cook the scones as they are and then glaze them after they have baked with the juice of one lemon mixed with 1 cup of powdered sugar.
Cook the scones for 15 minutes, turning once. Cool slightly before glazing or consuming. YUM.
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