Lemon Creme Scones

Lemon Cream Scones from Cookie Baker Lynn

(- adapted from The Bread Bible by Beth Hensperger)makes 8 scones

2 cups unbleached all-purpose flour

2 tblsp sugar

1 tblsp baking powder

grated zest of 2 lemons

1/4 tsp salt

4 tblsp (1/2 stick) cold unsalted butter, cut into pieces

2 large eggs
1/2 cups cold heavy cream

For the glaze:

1 Tbsp lemon juice

1/2 cup confectioners' sugar

1. Preheat the oven to 400°F. Grease or parchment-line a baking sheet. In a medium bowl using a whisk or electric mixer, combine the flour, sugar, baking powder, lemon zest, and salt. Using a for or electric mixer, cut in the butter. The mixture will resemble coarse crumbs. In a small bowl or 1-cup measure, whisk together the eggs and cream. Add to the dry ingredients, stirring just until a shaggy, sticky dough is formed.

2. Turn the shaggy dough out on a lightly floured work surface and knead gently, about 6 times, just until the dough holds together. Divide into 2 equal portions and pat each into a 1-inch-thick round about 6 inches in diameter. Using a knife or straight edge, cut each round into quarters, making 4 wedges.

3. Place the scones about 1 inch apart on the baking sheet. Place the baking sheet on a rack in the center of the oven and bake 15-to 20 minutes, or until crusty and golden brown.

4. Combine the lemon juice and confectioners' sugar and stir till smooth. Drizzle the glaze over the warm scones.( I made strawberry jam today , so instead of making the lemon glaze I spooned warm jam on the top .)

These were definitely a hit. They seemed to melt in your mouth.........