LEMON CREAM CHEESE SCONES
Scone Ingredients:
- 1/3 cup Butter or margarine -- firm
- 2 1/4 cups All-purpose flour
- 1/4 cup Granulated sugar
- 1 tablespoon Lemon peel -- grated
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/3 cup Milk
- 3 ounces Cream cheese -- softened
- 1 Egg
- Lemon juice and additional sugar
Recipe By : The Art of Quick Breads, Beth Hensperger
Scone Preparation:
Preheat oven to 400 degrees. Cut the margarine into the flour, sugar, lemon peel, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Gradually stir the milk into the cream cheese in a small bowl until smooth. Stir the cream cheese mixture and the egg into the flour mixture until the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into a 9 inch circle on an ungreased cookie sheet. Brush with lemon juice. Sprinkle with sugar. Cut into 8 wedges, do not separate. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; separate the wedges. Serve warm.
