Ingredients: |
Ingredients: 1 cup all purpose white flour
3/4 cup whole wheat pastry flour
1/4 cup arrowroot or cornstarch
1 tablespoon baking powder
1/2 cup sugar
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
1/4 cup candied lemon peel, chopped (optional but really good)
1 tablespoon lemon zest
1/2 cup heavy cream
1 egg, beaten
1 tablespoon lemon juice
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Directions: |
Directions:Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Put the flours, arrowroot (or cornstarch), sugar and salt in a food processor and pulse to combine. (If you do not have food processor, put in a large bowl and whisk to combine). Add the butter and pulse until the consistency of coarse crumbs (or cut in butter by hand). Transfer the mixture from the food processor into a large bowl and stir in the candied lemon peel and lemon zest. Whisk together separately the heavy cream, egg and lemon juice, and stir this into the flour mixture with a fork, until the dough holds together. Use your hands to gather the dough into a ball, then put on a floured surface and pat to 1/2 inch thick, using more flour as needed. Cut into 6 pieces and put on the prepared baking pan, leaving space in between pieces. Bake 15-25 minutes, in upper third of oven, until golden brown. Remove from oven and let cool about 10 minutes (if you can wait that long!) and then coat with Lemon Glaze. |
This recipe for Lemon Cream Scones is from