Lemon Cream Scones

Cookbook Countdown Specials : Bake is a baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  This is a "spin-off" from our on-going monthly Cookbook Countdown. Cookbook Countdown Specials : Bake is for baking desserts ; pastries, cakes, cookies, pies, tarts, breads. While the monthly Cookbook Countdown is to use from one selected cookbook each month, for CC Specials : Bake, you may use any baking cookbooks of your choice, either from one single cookbook or from numerous books. The link is open from July to end September. You may link your post here. Do join us, everyone is welcome!

To link to Cookbook Countdown Specials : BAKE, click here

To link to Cookbook Countdown #8, click here

*************************************

Made these buttery scones for afternoon tea time snack. Lovely scones! Buttery, tender, lemony and wonderful with a cup of warm tea.

I did not make the glaze which is optional, to be drizzled or brush over the scones before serving. 

Tender Lemon Cream Scones with my homemade Orange Cardamom Jelly and a cup of warm Earl Grey tea. 

Lemon Cream Scones
(adapted from Home Baked Comfort, Kim Laidlaw)
makes 8 scones
3 tbsp granulated sugar
grated zest and juice of 2 lemons
2 cups (10oz/315gm) all-purpose flour
2 tsp baking powder
1/4 tsp kosher salt
1/2 cup (4oz/125gm) cold unsalted butter, cut into small chunks
3/4 cup (6 floz/180ml) heavy cream, plus extra for brushing
1/4 cup (1oz/30gm) confectioners' sugar, sifted
Raspberry jam or your favourite jam, for serving (optional)

Position a rack in the middle of the oven and preheat to 400F (200C). Line a baking sheet with parchment paper.

In the bowl of a mixer, stir together the granulated sugar and lemon zest. Sift the flour, baking powder, and salt into the bowl and stir together. Scatter the butter over the top. Using the paddle attachment, mix on low speed until the butter is about the size of small peas, about 3 minutes.

Strain the lemon juice into a small bowl and measure out 1/4 cup (2 fl oz/60ml), reserving the rest. Add the 1/4 cup lemon juice and 3/4 cup cream to the bowl and mix just until the dough comes together. The dough will be thick but moist.

Dump the dough onto a floured work surface and gently press into a disk about 3/4 inch (2cm) thick. Cut into 8 equal wedges (or cut into circles using a 2-inch/5-cm biscuit cutter). Place the wedges on the prepared baking sheet, spacing them apart. Brush with cream. Bake until the scones are golden brown, 15-17 minutes. Remove from the pan and set on a wire rack to cool slightly.

While the scones are cooling, in a small bowl, stir together the confectioners' sugar and 2 teaspoons of the reserved lemon juice. Brush or drizzle the glaze over the scones. Serve warm with jam, if desired.

I'm linking this post with Cookbook Countdown Specials : Bake
 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray