Tuesday, February 24, 2009

Lemon Cream Scones

Well, it occurred to me that it might be a good idea to post that scone recipe. Especially since the entry in the guild's cookbook is wrong! This recipe is from Bon Apetit magazine, 1996, I think.

Lemon Cream Scones

2 C. flour
¼ C + 2T sugar
1T baking powder
½ t salt
¾ C chopped dried apricots (about 4 ½ oz), optional (or dried cherries or dried cranberries)
1T + 1t grated lemon zest
1 ¼ C whipping cream, not ultra-pasteurized if possible (Trader Joe's has great heavy cream)
3T unsalted butter, melted (but I do use regular butter)

Preheat oven to 425. Mix flour, ¼ C sugar, baking powder & salt in a large bowl. Stir in apricots (or other dried fruit) if using, and 1T lemon zest. Add cream and stir just until dough holds together. Form dough into a 10-inch diameter, ½” thick round; cut into 12 wedges. OR divide dough in two; form into 5” diameter, ½” thick rounds; cut into 8 wedges each. Place on a large baking sheet. Mix 2T sugar & 1t lemon peel with the back of a spoon. Brush scones with butter & sprinkle with lemon sugar. Bake 15 minutes or until golden.

Serve alone or with lemon curd & softly whipped cream, or with jam.

1 comment:

MoxyIdeas said...

Yay - thanks. Not sure how I missed this last time I visited.