LEMON SCONES

Lemon Scones image

Provided by Chef Kate

Categories Scones

Time 30m

Yield 12 large scones

Number Of Ingredients 8

Previous Next

3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 tablespoon lemon zest
1/2 teaspoon salt
3/4 cup unsalted butter, cut into pieces and chilled
1 cup half-and-half cream
1 teaspoon vanilla extract

Steps:

Preheat oven to 375 °F.
Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment.
Cut butter into dry ingredients until it resembles coarse meal.
Stir together ¾ cup cream and vanilla and add to dough.
Mix just until dough comes together.
Turn dough onto a lightly floured surface. Roll dough twice to an inch thick, each time folding in half (this is the secret to a flaky scone).
Roll dough to ¾-1 inch thick and cut desired shapes.
Place on a greased or parchment-lined baking sheet and brush with remaining cream.
Bake for 15 to 18 minutes, until tops are nicely browned.