2 C. flour

1/2 C. sugar

1 T. baking powder

Zest of 1 lemon

2 oz. butter

1 egg

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.