Recipe - Lemon Scones

4 cup Allpurpose flour sifted 3
times with 2 Tbs
Baking powder
One fourth cup Sugar
One fourth teaspoon Salt
3 tablespoon Grated lemon peel
One half cup (1 stick) unsalted butter,
cut into 1/2inch
Pieces
2 Eggs, room temperature,
beaten to blend
2/3 cup Milk or buttermilk
Allpurpose 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 1/2inch thickness, lightly flouring as necessary to prevent
sticking. Cut out rounds using 2inch flourd biscuit cutter. Set One half inch
apart on prepared baking sheets. Brush with cream. Bake until scones are
golden brown, 12 to 15 minutes.

Bon Appetite