Lemon Cream Scones

Lemon Cream Scones
Lemon Cream Scones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups flour

  • 1/3

    cup sugar

  • 1

    tablespoon baking powder

  • 1/4

    teaspoon salt

  • 1/2

    cup golden raisins

  • 1

    teaspoon lemon rind, finely grated

  • 1

    cup whipping cream

  • 1 to 359

    drops water

Directions

Heat oven to 375 degrees. In a bowl combine flour, sugar, baking powder and salt. Stir in raisins and lemon peel. With a fork, stir in cream and enough water as needed until it all comes together into a rough mass. On a lightly floured surface knead dough 5 to 6 times. Place on a greased cookie sheet and pat into an 8-inch circle. With a sharp knife cut halfway through dough to mark into 12 pie-shaped wedges. Bake 20-30 minutes, until golden brown. Remove to a wire rack to cool. Cut into wedges while still warm or cool completely before cutting. Serve warm or at room temperature.

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