LEMON CREAM SCONES

"If you want to go for broke and make the lightest, richest scones, follow this recipe. Cake flour gives them a very tender texture. A little lemon zest adds a hint of lemon flavor, but not so much that you can’t taste the cream before the pastry melts in your mouth. Lemon Cream Scones are best eaten on the day they are baked."

Nonstick cooking spray (optional)
2 cups unbleached all purpose flour
1 cup cake flour (not self rising)
1/2 cup sugar, plus more for sprinkling on the scones
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup heavy cream, plus more for brushing on top of scones
1 teaspoon grated lemon zest

Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray or line it with parchment paper.

Combine the flours, sugar, baking powder, and salt in a large mixing bowl. Stir in the egg, heavy cream, and lemon zest with a wooden spoon until the dry ingredients are just moistened. Do not overmix.

Turn the dough onto a lightly floured work surface and divide it in half. Shape each half into a 6 inch disk. With a sharp chef’s knife, cut each disk into 6 wedges. Place the wedges 1/2 inch apart on the prepared baking sheet. Brush the scones with cream and sprinkle them with sugar.

Bake the scones until they are golden, 12 to 15 minutes. Let them cool for 5 minutes and serve them warm, or let them cool completely.

Makes 12 scones
Source: Mom's Big Book of Baking by Lauren Chattman