LEMON CREAM SCONES

Lemon Cream Scones image

Recipe found in my Quick Breads Swans Down Cook Book--These scones are light, tender and flaky- the add for these says: "these scones show what a difference Swans Down makes in quick breads too. A dainty touch for an afternoon tea or breakfast". Recipe from my Swans Down Booklet- 1934. Tweaked a tab by me.

Provided by Pat Duran

Time 30m

Number Of Ingredients 9

Ingredients

2 c sifted cake flour , any ( swans down was suggested)
2 tsp baking powder
1/2 tsp salt
1/4 c powdered sugar (or 2 teas.granulated sugar)
1/4 c butter, cold
2 tsp grated lemon rind
2 large eggs
1/3 c cream
topping: melted butter,,3 tablespoon granulated sugar and 1 teaspoon grated lemon rind

Steps:

1. Preheat oven to 400^. Line cookie sheets with parchment paper. Scones: Again sift flour, measure, add baking powder, salt and sugar, and sift again. Cut in cold butter and lemon rind. By hand, beat eggs well and add cream; add egg mixture to flour mixture, and stir gently until all flour is dampened.
2. Now stir vigorously until mixture forms a soft dough and follows the spoon around the bowl. Turn mixture out onto surface lightly sprinkled with powdered sugar and knead 30 seconds.
3. Roll 1/2 inch thick and cut in triangles. Place on a parchment covered baking sheet. Brush tops with melted butter and and sprinkle with sugar and lemon rind. Bake in oven for 12 to 18 minutes, or until lightly browned. Makes about 18 scones.

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