Ravenscroft Lemon Scones

½ cup butter ( room temp)
2 cup flour
½ white sugar
1 tablesp baking powder
1/2 teasp salt
¾ – 1cup of heavy cream
Zest of one lemon
1 cup powdered sugar, plus juice of the lemon for the glaze
Combine dry ingredients and rub in the butter. Add lemon zest
Using a knife to fold – add the cream
Gently cut and fold until all crumbs form a dough. Turn onto board and divide in two.
Shape each piece into a round about 1 inch think, then cut into 6 triangles
Bake at 400 degrees for about 18 minutes, until bases are brown.
Cool slightly and drizzle with glaze

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