Lemon Cream Scones

Lemon cream scones

Lemon cream scones

These scones are always a favorite at Coveside’s breakfasts.  They’re best fresh from the oven, served with lemon curd and berry jam. (You can buy lemon curd at specialty food stores, or there is a recipe here.)

Lemon Cream Scones
(Makes 12 scones)

3 cups flour
1/3 cup sugar
1 1/2 Tbsp baking powder
1/2 tsp salt
zest of one lemon

6 Tbsp cold butter
3/4 cup heavy cream
3 eggs
1/2 tsp lemon extract

Preheat over to 400 degrees

Pulse dry ingredients in a food processor, including the lemon zest.  Cut butter into 6 pieces and add to dry ingredients.  Pulse only until butter is the size of peas.  Whisk eggs and heavy cream together and then add the lemon extract. At the B&B I prepare the ingredients the night before and keep them in the refrigerator.  This way the ingredients are very cold and make for a better scone.  Put the dry ingredients into a bowl and slowly add the egg/milk mixture, gently combining with a fork.  Add a little more cream if necessary to hold the dough together.  Turn out onto a floured surface and knead gently, just until dough becomes smooth and holds together.  Divide dough into two pieces.  Pat each piece into a circle 1 inch thick and 6-8 inches in diameter.  Place circles onto baking sheet and cut each into 6 wedges.

Bake 15 to 20 minutes until golden brown; serve warm.

Here’s how they look, ready to eat with lemon curd and strawberry jam.  Yummm!