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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A great Canadian recipe, these pair perfectly with evelyn/athens' canadian strawberry jam. Ingredients:
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 |
Directions:
1. Preheat oven to 375 °F.
2. Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment.
3. Cut butter into dry ingredients until it resembles coarse meal.
4. Stir together 3/4 cup cream and vanilla and add to dough.
5. Mix just until dough comes together.
6. 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).
7. Roll dough to 3/4-1 inch thick and cut desired shapes.
8. Place on a greased or parchment-lined baking sheet and brush with remaining cream.
9. Bake for 15 to 18 minutes, until tops are nicely browned.
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