LEMON CREAM SCONES
2 cups all-purpose flour
1/3 cup white granulated sugar
1 tbsp baking powder
1/4 tsp. salt
1/2 cup golden raisins
1 tsp. finely grated lemon peel
1 cup heavy (whipping) cream
2 to 4 tbsp water (as needed)
Heat oven to 375 degrees F.
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 time. Place on a greased cookie sheet and pat into an 8-inch circle. With a sharp knife cut half-way through dough to mark it into 12 pie-shaped wedges.
Bake 20 to 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.
Makes 12 scones
Source: Recipe clipping: C&H Sugar wrapper
2 cups all-purpose flour
1/3 cup white granulated sugar
1 tbsp baking powder
1/4 tsp. salt
1/2 cup golden raisins
1 tsp. finely grated lemon peel
1 cup heavy (whipping) cream
2 to 4 tbsp water (as needed)
Heat oven to 375 degrees F.
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 time. Place on a greased cookie sheet and pat into an 8-inch circle. With a sharp knife cut half-way through dough to mark it into 12 pie-shaped wedges.
Bake 20 to 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.
Makes 12 scones
Source: Recipe clipping: C&H Sugar wrapper
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