Lemon Scones
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Lemon Scones
  Lemon    Scones    Breakfast  
Last updated 6/12/2012 1:22:04 AM. Recipe ID 54537. Report a problem with this recipe.
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      Title: Lemon scones
 Categories: Breads, Breakfast
      Yield: 16 Servings
 
      4 c  All-purpose flour sifted 3
           -times with 2 Tbs
           Baking powder
    1/4 c  Sugar
    1/4 ts Salt
      3 tb Grated lemon peel
    1/2 c  (1 stick) unsalted butter,
           -cut into 1/2-inch
           Pieces
      2    Eggs, room temperature,
           -beaten to blend
    2/3 c  Milk or buttermilk
           All-purpose flour (for
           -rolling)
           Whipping cream
 
  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.
  




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Recipe ID 54537 (Apr 03, 2005)

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