Prep 30 mins
Cook 20 mins
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.
- Preheat oven to 375ºF.
- In a medium bowl, combine flour, granulated sugar, baking powder, and salt; stir in raisins and lemon peel.
- With a fork, stir in cream and enough water until dough comes together into a rough ball.
- On a lightly floured surface, knead dough 5 to 6 times. Place on a greased cookie sheet and pat into an 8-inch circle.
- 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.
- Cut into wedges while still warm, or cool completely before cutting.
- Serve warm or at room temperature with lemon curd.
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!
These were delicious scones. I only had a little cream left, about 2/3 cup, so I topped it off with a little extra milk and it turned out just fine. The freshly grated lemon zest added a lot of refreshing lemon flavor to the scones. I'm really glad I tried this recipe. They were wonderful scones. Thanks for sharing your recipe, Bayhill.
These are wonderful - especially with the lemon rind. I think next time I would try dried cranberries in place of the raisins - I love lemon and cranberries together.