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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lemon Cream Scones Recipe

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This recipe for Lemon Cream Scones is from Steve & LaDawnya's Food Love Story, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. flour
2/3 c. sugar
5 tsp. baking powder
¼ tsp. salt
2 sticks butter
1 egg
1 c. heavy cream
1 tsp. vanilla extract
Zest of 1 lemon

Glaze:
5 c. powdered sugar
½ c. milk (more if needed)
Zest and juice from 1 lemon
¼ tsp. salt
Directions:
Directions:
1 – Preheat oven to 350 and line a baking sheet with parchment paper – set aside.
2 – In a medium bowl, sift together the flour, sugar, baking powder, and salt.
3 – Stir egg, lemon zest, and vanilla into cream and allow to sit 10 minutes to steep.
4 – Using a pastry cutter or two knives, cut butter into flour until mixture resembles coarse crumbs. Add cream mixture to flour mixture, and stir gently with a fork until combined. Mixture should be crumbly.
5 – Turn dough onto a floured surface and press together into a rectangle. Roll out until dough is about ¾ inch thick and 18 x 10 inches.
6 – Trim edges with a knife, then cut into 12 even squares, cut each piece in half diagonally to form two triangles.
7 – Transfer triangles to prepared baking sheet and bake until just beginning to turn golden brown about 18 minutes.
8 – Let cool 15 minutes on sheet then move to wire rack.
9 – While cooling make the glaze.
10 – Stir together the lemon juice, zest, salt, and milk – allow to sit for 10 minutes.
11 – Whisk powdered sugar into milk until desired consisitency.
12 – Dunk scone into glaze.

 

 

 

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