This recipe may be reproduced with the following credit:
 SILVIA BIANCO (http://www.chefsilvia.com)

Lemon Scones

Makes 12

Preheat oven at 350 degrees

1 ½ cups flour
3 tablespoons sugar
2 tablespoons grated lemon peels (1 large lemon)
1 ½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
6 Tablespoons chilled cutter; cut in pats
8 tablespoon heavy cream
2 tablespoons lemon juice
Sprinkling of granulated sugar + 2 tablespoons for topping for topping

Place first 6 ingredients in food processor and mix.
Add butter and combine until mixture resembles a coarse meal.
Place mixture in a large bowl and add the cream and lemon juice.
Blend until soft dough forms. (mixture will seem dry at first but keep stirring)
Drop dough into 12 mounds onto a greased baking sheet.
Brush tops with cream and sprinkle with sugar.
Bake for about 15 minutes or until light golden.

Note: When I made these, I found that I needed to add a bit more flour because the dough was sticky (maybe I went heavy on the cream--actually I used half ‘n half) and that my bake time was close to 30 minutes. Oven temperature will vary so when firm to the touch and light golden they’re ready.

Note: I drizzled a bit of icing (made with confectioners sugar and a bit of fresh lemon juice) on the scones. They were amazing....