Lemon Scones




Rating: 3.52 / 5.00 (114 Votes)


Total time: 45 min

Servings: 24.0 (servings)

Ingredients:










For coating:




Instructions:

For the Lemon Scones, first preheat the oven to 200 degrees. Sift flour, sugar and baking powder into a large bowl. Add the lemon zest. Chop butter and work into flour by hand or with dough hook. Beat eggs with heavy cream and stir into flour mixture. Fold in raisins. Do not knead too much.

Divide dough in half. On a lightly floured surface, roll out one half of dough to 1 to 2 inches thick. Cut out triangular cakes with a pastry roller or cut out round cakes. Do the same with the remaining dough. Knead and cut out the rest of the dough until the dough is used up.

Place the cakes 5 cm apart on two baking sheets and let them cool in the refrigerator for 15 minutes. Whisk the egg with the water to coat.

Brush the Lemon Scones with the egg and bake for 15 to 20 minutes until golden brown.

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