2 C. flour
1/2 C. sugar
1 T. baking powder
Zest of 1 lemon
2 oz. butter
1 egg yolk (reserve the white)
1/2 C. heavy cream
Place the flour, sugar, baking powder and lemon zest in a large bowl.
Cut the butter into this mix until it disappears. Use a pastry knife for this or
your fingers. Stir together the egg, egg yolk and cream. Make a well in the dry
ingredients, and pour in the liquids. Stir with a fork until it all clumps
together in the middle of the bowl.
Turn out onto a floured board and knead a few times. Add some flour if it's too
sticky. Form the dough into 2 rounds, about 1 inch high and 4 inches in
diameter. Cut across into 4 wedges.
Place the scones on a baking sheet, preferably lined with baking parchment.
Brush with the reserved egg white, and sprinkle with some sugar. Bake at 400
degrees for 15-18 minutes, until done.
Watch the bottoms. If they start to brown, turn your oven down to 350.
Variations: You can have some fun by adding blueberries, strawberries, chocolate
chips, currants, nuts or whatever pleases you.
Recipe is from Gay Landry, Affairs Cafe and Bakery.