Lemon Cream Scones

I grew up thinking that scones were those delicious pieces of fry bread topped with honey butter. My husband told me not to long ago that this was not the case. There is a huge difference between Scones and Fry Bread. Scones are a biscuit with a hint of sweet. Very delicious and light. I can see why the English enjoy these with their tea! They definately get 5 stars.


In a bowl (or food processor) combine 2 cups unbleached all purpose flour, 2 tablespoons of sugar, 1 tablespoon baking powder, grated zest of 2 lemons, and 1/4 teaspoon salt. Cut in 4 tablespoons (half a stick) of unsalted butter. The mixture should resemble coarse crumbs.

In a small bowl, or wet measuring cup mix 2 large eggs and 1/2 a cup heavy cream (Milk will work, but the crumb won't be as good) .


Mix wet and dry ingredients, stirring until you have a shaggy, sticky dough. Turn onto a floured work surface and knead gently, about 6 times just until the dough holds together.


Divide into 3 equal portions and pat each into a circle, about 6 inches in diameter. Cut each round into quarters making 4 wedges.


Bake on a greased baking sheet at 400 F for 15-20 minutes. You can also sprinkle them with cinnamon sugar if you would like.

Mmm, they were delicious!