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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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These aren't dry or crumbly or bland like so many scones can be - the lemony sweetness and texture is just right. Everyone asks for this recipe. Ingredients:
2 cups unbleached white flour |
1/4 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
grated zest of one lemon |
1/2 cup chopped pecans |
1 1/4 cups heavy cream |
1/2 teaspoon lemon extract |
1 tablespoon melted butter |
1 tablespoon sugar |
Directions:
1. Preheat oven to 425°.
2. Combine the flour, sugar, baking powder, and salt in a bowl. Add the lemon zest and pecans.
3. In a measuring cup, stir together heavy cream and lemon extract.
4. Stir into dry ingredients until dough holds together in a rough mass.
5. Do not overmix. The dough will be quite sticky.
6. Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times.
7. Pat into two circles about 6 inches round. Brush melted butter over the top and side of the circle of dough and sprinkle the sugar on top.
8. Cut each circle into 6 wedges and place pieces on an ungreased baking sheet, allowing about an inch between pieces.
9. Bake at 375° for 15-20 minutes or until golden brown
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