Lemon Cream Scones

Bayhill's Note:

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.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 scones

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup golden raisin, coarsely chopped
• 1 teaspoon lemon peel, finely grated
• 1 cup whipping cream
• 2 -4 tablespoons water

Directions:

1. Preheat oven to 375ºF.
2. In a medium bowl, combine flour, granulated sugar, baking powder, and salt; stir in raisins and lemon peel.
3. With a fork, stir in cream and enough water until dough comes together into a rough ball.
4. 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. 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. Cut into wedges while still warm, or cool completely before cutting.
7. Serve warm or at room temperature with lemon curd.

Reviews

[Annacia]

Really outstanding scones. I also used lemon juice for the water and they had a lovely lemon nip that was a delight. I used Splenda for the sugar and a more heart healthy margarine for the butter. Even with my healt changes theu rose to be fluffy and light with a nice crisp crust. Moist and very flavorful inside. For a summer treat try them on the deck or patio with lemonade instesd of coffee. YUM!

[gailanng]

Parsley, sage, rosemary and...scones! The original biscuit hybrid. Absolutely the best and made for PAC Spring 2010.

[Cilantro in Canada]

I left out the raisins so my picky son would try these. I also subbed soy milk for the cream. My family loved these and I wonder how they would taste with fresh cranberries added. As another reviewer suggested, I used lemon juice in place of the water. Thanks for the recipe