Lemon Scones

Lemon Scone Recipe

2 cups flour
3 tsps baking powder
2 tbsps sugar
1/2 tsp salt
zest of one lemon
4 tbsps butter or margarine

Sift together and then cut in butter until the mixture resembles coarse cornmeal, make a well in the center.

2 eggs
1/2 cup milk
juice of half lemon

Add one whole egg and yolk of second (reserve second egg white), milk, and lemon. Stir into flour mixture until dough cleans sides of the bowl. Turn out onto lightly floured board and knead with hands 10-12 times. Pat into a 10 inch round and then cut into 8 wedges. Place on parchment lined baking sheet.
Brush tops of each with reserved egg white and then sprinkle with sugar.
Bake at 400 degrees F for 15 minutes.

I modified this recipe from Sunset's Easy Baking for Good Cooking, 1982. It was a wedding gift from my husband's boss when he was working at our college dining hall.

Hope you enjoy this recipe.
Jeannine