Lemon Scones Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
4 cup: All-purpose flour sifted 3 times with 2 Tbs,
Baking powder,
1/4 cup: Sugar,
1/4 tsp: Salt,
3 tbsp: Grated lemon peel,
1/2 cup: , (1 stick) unsalted butter, cut into 1/2-inch
Pieces,
2: Eggs, room temperature, beaten to blend
2/3 cup: Milk or buttermilk,
All-purpose flour, for rolling
Whipping cream,
Directions:
Makes 16 to 20
Preheat oven to 450 F. Grease and flour baking sheets. Sift flour,
sugar and salt into deep bowl. Stir in peel. Cut in butter until
mixture resembles coarse meal. Blend in eggs and just enough milk or
buttermilk to form soft but not sticky dough.
Turn dough out onto lightly floured surface. Gently roll or pat
dough to about 1/2-inch thickness, lightly flouring as necessary to
prevent sticking. Cut out rounds using 2-inch flourd biscuit cutter.
Set 1/2 inch apart on prepared baking sheets. Brush with cream. Bake
until scones are golden brown, 12 to 15 minutes.
Bon Appetite
Source from luhu.jp
Preheat oven to 450 F. Grease and flour baking sheets. Sift flour,
sugar and salt into deep bowl. Stir in peel. Cut in butter until
mixture resembles coarse meal. Blend in eggs and just enough milk or
buttermilk to form soft but not sticky dough.
Turn dough out onto lightly floured surface. Gently roll or pat
dough to about 1/2-inch thickness, lightly flouring as necessary to
prevent sticking. Cut out rounds using 2-inch flourd biscuit cutter.
Set 1/2 inch apart on prepared baking sheets. Brush with cream. Bake
until scones are golden brown, 12 to 15 minutes.
Bon Appetite
Source from luhu.jp