Amount
Ingredient
Preparation



4
cups
flour

all-purpose, sifted 3 times with



2
tablespoons
baking powder





1/4
cup
sugar





1/4
teaspoon
salt





3
tablespoons
lemon peel

grated



1/2
cup
butter, unsalted

cut into 1/2-inch pieces



2
each
eggs

room temperature, beaten to blend



2/3
cup
milk

or buttermilk



1
x
flour

(for rolling)



1
x
heavy whipping cream

 Preheat oven to 45 F. Grease and flour baking sheets.

Sift flour, sugar and salt into deep bowl.

Stir in peel. Cut in butter until mixture resembles coarse meal.

Blend in eggs and just enough milk or buttermilk to form soft but not sticky dough.

Turn dough out onto lightly floured surface.

Gently roll or pat dough to about 1/2-inch thickness, lightly flouring as necessary to prevent sticking.

Cut out rounds using 2-inch flourd biscuit cutter.

Set 1/2 inch apart on prepared baking sheets.

Brush with cream.

Bake until scones are golden brown, 12 to 15 minutes.