Lemon Scones Recipe

From Dorothy McNett's Recipe Book.

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Lemon Scones

From Dorothy McNett's recipes at www.dorothymcnett.com. Breakfast, brunch, snacks, or dessert! For dessert, serve with fresh fruits of the season and lemon curd.

2 cups unbleached all purpose flour
1/3 cup raw sugar
1/2 teaspoon sea salt
1 tablespoon baking powder
6 tablespoons unsalted very cold butter
1 egg
1 - 2 tablespoons lemon zest
1/3 cup lemon juice

1 egg, slightly beaten, for brushing

Preheat oven to 425 degrees. In food processor with steel chopping blade in place, combine flour, sugar,salt and baking powder. Cut butter into chunks and pulse several times to blend it into the flour, about the size of small marbles. Add the egg, lemon zest and juice and process just to blend nicely and mixture forms a ball. Remove the dough and divide it in half. Roll each into a ball and then flatten with a rolling pin to about 1 inch thick. With a sharp knife, cut each into 8 wedges. Arrange the pieces on a baking sheet, just slightly touching. Whisk the remaining egg and brush over each scone. Bake about 13-15 minutes, or until nicely browned.

Recipe created 2015-01-20.

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