[www.keralites.net] Lemon Cream Scones

 

Lemon Cream Scones

 

 

 

2 cups flour

 

1/4 cup sugar

 

1 Tbsp. Baking powder

 

1/2 tsp. Salt

 

3/4 cup dried fruit such as cranberries, cherries, blueberries or chopped apricots

 

1 tsp. Freshly grated lemon zest

 

1 1/4 cups heavy cream

 

3 Tbsp. Unsalted butter, melted

 

2 Tbsp. Sugar

 

1 Tbsp. Freshly grated lemon zest

 

 

 

Mix flour, 1/4 cup sugar, baking powder and salt in large bowl. Stir in dried fruit and 1 tsp. Lemon zest. Add heavy cream and mix til just moistened. Knead gently on lightly floured surface. Roll into a 10 inch circle, 1/2 inch thick. Cut into 12 wedges. Arrange wedges 2 inches apart on greased baking sheet. Brush with melted butter.

 

Mix 2 Tbsp. Sugar and 1 Tbsp. Lemon zest in small bowl. Sprinkle over the scones. Bake at 425 for 15 minutes or til lightly browned. Remove to a wire rack and cool slightly. Serve warm or at room temperature. Makes one dozen.

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