Ironhorse
Dec 04, 2007, 04:25 PM
These are fairly easy to make and taste so good still warm from the oven, with butter and jam or marmalade.
1-1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whipping cream
2 teaspoons finely shredded lemon peel
Whipping cream
Sugar
Preheat oven to 375 degrees F. In large mixing bowl combine flour, 1/3 cup sugar, baking powder, and salt. Make a well in the center of flour mixture. Add 3/4 cup whipping cream and lemon peel.
Stir until mixture is crumbly. Coat hands with a little flour. Using your hands, gently knead the dough in the mixing bowl until it can be formed into a ball. Turn dough out onto a lightly floured surface.
Gently roll or pat the dough into a 7-1/2-inch circle. Using a table knife, (or you can use a pizza cutter, dip it in flour to keep it from sticking in the dough) cut the dough like a pizza into 6 or 8 wedges to make scones. Place scones about 1-inch apart on an ungreased cookie sheet.
Lightly brush scones with additional cream; sprinkle with additional sugar. Bake about 18 minutes or until scones are golden brown on the tops and the bottoms. Use spatula to remove the scones from cookie sheet, a metal one works best. Serve warm. Makes 6 to 8 scones.
*You can add dried currants or cherries, or chopped apricots, or any dried fruit to these also.
1-1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whipping cream
2 teaspoons finely shredded lemon peel
Whipping cream
Sugar
Preheat oven to 375 degrees F. In large mixing bowl combine flour, 1/3 cup sugar, baking powder, and salt. Make a well in the center of flour mixture. Add 3/4 cup whipping cream and lemon peel.
Stir until mixture is crumbly. Coat hands with a little flour. Using your hands, gently knead the dough in the mixing bowl until it can be formed into a ball. Turn dough out onto a lightly floured surface.
Gently roll or pat the dough into a 7-1/2-inch circle. Using a table knife, (or you can use a pizza cutter, dip it in flour to keep it from sticking in the dough) cut the dough like a pizza into 6 or 8 wedges to make scones. Place scones about 1-inch apart on an ungreased cookie sheet.
Lightly brush scones with additional cream; sprinkle with additional sugar. Bake about 18 minutes or until scones are golden brown on the tops and the bottoms. Use spatula to remove the scones from cookie sheet, a metal one works best. Serve warm. Makes 6 to 8 scones.
*You can add dried currants or cherries, or chopped apricots, or any dried fruit to these also.