Lemon Scones

Course Appetizer


  • 4 c All-purpose flour sifted 3 times with 2 Tbs Baking powder
  • 1/4 c Sugar
  • 1/4 ts Salt
  • 3 tb Grated lemon peel
  • 1/2 c (1 stick) unsalted butter, cut into 1/2-inch Pieces 2 Eggs, room temperature, beaten to blend
  • 2/3 c Milk or buttermilk
  • All-purpose flour (for -rolling) Whipping cream


  • Makes 16 to 20 Preheat oven to 450 F.
  • Grease and flour baking sheets. Sift flour, sugar and salt into deep bowl. Stir in peel. 
  • Cut in butter until mixture resembles coarse meal. Blend in eggs and just enough milk or buttermilk to form soft but not sticky dough.
  • Turn dough out onto lightly floured surface. Gently roll or pat dough to about 1/2-inch thickness, lightly flouring as necessary to prevent sticking. Cut out rounds using 2-inch flourd biscuit cutter. 
  • Set 1/2 inch apart on prepared baking sheets. Brush with cream. 
  • Bake until scones are golden brown, 12 to 15 minutes. Bon Appetite


Recipe Rating

Please enter your comment!
Please enter your name here