LEMON CREAM SCONES

By gaster16

Ingredients

• Lemon Cream:
• 2-1/4 cups all purpose flour
• 1/3 cup plus 2 teaspoons sugar divided
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter chilled, cut up
• 3/4 cup plus 1 tablespoon whipping cream divided
• 2 egg yolks
• 1 tablespoon grated lemon peel
• 1/2 cup whipping cream
• 1 tablespoon sugar
• 1/2 cup sour cream
• 1 teaspoon grated lemon peel

Preparation

Step 1

Heat oven to 400 degrees. Line baking sheet with parchment paper. In large bowl, whisk together flour, 1/3 cup of the sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until butter is size of blueberries. In small bowl, whisk together 3/4 cup of cream, egg yolks, and lemon peel. Pour into flour mixture, stir with fork until evenly moistened. With hands, quickly and gently press together to form dough. On lightly flour surface, pat into 7” round 1” thick. With 2-1/2” round cutter, cut into 8 rounds, pressing together dough scraps as necessary. Place on baking sheet. Lightly brush top of scones with remaining 1 tablespoon cream, sprinkle with remaining 2 teaspoons sugar. Bake 15-18 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Serve warm or at room temperature with Lemon Cream.

Lemon Cream:

In medium bowl, beat whipping cream and sugar at medium high speed until soft peaks form. Fold in sour cream and lemon peel.