Lemon Cream Scones

These are still my favorite scones – tender, flavorful, and a good base recipe for variations. Instead of currants I have tried chopped candied ginger with chopped dried apricots. I have added 1/4 teaspoon cardamon and substituted orange for lemon. Let your imagination be your guide.

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
3/4 cup currants
1 1/4 cups heavy cream
zest of one lemon (grated lemon peel)

3 tablespoons butter, melted
2-3 tablespoons granulated sugar

Preheat oven to 425 degrees.

Combine dry ingredients. Add lemon zest and currants to flour and combine. Stir in cream and mix until dough holds together a rough mass. The dough will be sticky. Lightly flour board or work area and transfer dough to it. Kneads the dough 9 or 10 times. Pat into a thick circle about 10 inches round. For glaze, brush melted butter on top of dough and then sprinkle with sugar. Cut the circle into 12 wedges and place each piece on a lightly oiled baking sheet allowing about an inch between pieces. Bake about 12 minutes or until very lightly brown. Remove and cool on rack.

Yield: 1 dozen

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