Lemon Cream Scones

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3.5 by 3 people

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  • Makes: 8 to 10 scones
  • Prep: 15 mins
  • Bake: 15 mins

Lemon Cream Scones

Reviews (0)

3.5 by 3 people

Rate This!

Directions

  1. Combine flour, 2 tablespoons sugar, baking powder, rosemary, lemon peel, and salt in a large bowl. Cut in butter with a pastry blender until the mixture resembles coarse crumbs. Combine eggs and whipping cream in a small bowl or measuring cup. Add to flour mixture. Stir just until moistened. (Dough will be sticky.)
  2. Gently knead dough six strokes on a well-floured surface. Pat into a 7-inch circle about 1 inch thick. Cut into eight to 10 wedges. Place 1 inch apart on a greased baking sheet. If desired, sprinkle 2 tablespoons sugar over scones. Bake in a 400 degree F oven for 15 to 20 minutes or until golden brown. Serve warm.

From the Test Kitchen

Store baked scones, wrapped in clear plastic wrap or foil, at room temperature for up to 3 days, or freeze for up to 2 months.

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Nutrition Facts (Lemon Cream Scones)

  • Per serving:
  • 239 kcal ,
  • 13 g fat
  • (7 g sat. fat ,
  • 89 mg chol. ,
  • 225 mg sodium ,
  • 26 g carb. ,
  • 1 g fiber ,
  • 5 g pro.

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