Lemon Scones

 

4 cups all−purpose flour 2 tablespoons baking powder 1/4 cup granulated sugar 1/4 teaspoon salt 3 tablespoons grated lemon peel 1/2 cup butter (1 stick cut into 1/2−inch pieces) 2 eggs, beaten to blend 2/3 cup milk or buttermilk

Preheat oven to 450 degrees F. Grease and flour baking sheet.

Sift flour, sugar and salt in deep bowl. Stir in peel. Cut in butter until mixture resembles coarse meal. Blend in eggs and just enough milk or buttermilk to form soft but not sticky dough. Turn dough out onto lightly floured surface. Gently roll or pat dough to about 1/2−inch thickness, lightly flouring as necessary to prevent sticking. Cut out rounds using 2−inch floured biscuit cutter. Set 1/2−inch apart on prepared baking sheets. Brush with cream or milk for a rich sheen. Bake until scones are golden brown, 12 to 15 minutes.

Makes 16 to 20 scones.

Serve hot with sweet butter and an assortment of jams and marmalades.