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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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For an afternoon tea.. these scones have both the flavor of the lemon and crunch of the cornmeal. Courtesy of . Ingredients:
topping |
2 tablespoons sugar |
1 teaspoons freshly grated lemon zest |
scone |
1 1/2 cups all-purpose flour |
1/3 cup yellow cornmeal |
2 tablespoons sugar |
4 teaspoons baking powder |
1/2 teaspoon salt |
6 tablespoons cold butter |
1/3 cup half and half |
2 eggs |
2 teaspoons freshly grated lemon zest |
Directions:
1. Preheat oven to 400 degrees F.
2. Combine topping ingredients in a small bowl and set aside.
3. Combine flour, cornmeal, sugar, baking powder and salt in large bowl.
4. Cut in the butter with a pastry blender or fork until mixture resembles coarse crumbs.
5. Stir in half and half, eggs and lemon zest just until moistened.
6. Turn dough onto lightly floured surface and knead 5 to 8 times OR until smooth, adding only enough flour as necessary to keep dough from sticking.
7. Pat dough into a 9 circle on a greased baking sheet.
8. Sprinkle topping evenly over dough.
9. Score circle into 8 wedges with knife but DO NOT separate.
10. Bake for 15 to 20 minutes OR until lightly browned.
11. Cool 10 minutes.
12. Carefully separate scones.
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