A Sprinkle of This and That Recipe
Adapted from Biscuits and Scones by Elizabeth Alston
2 1/2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 stick cold unsalted butter, cut up
1/4 cup sugar
2/3 cup milk
1 Tbsp lemon zest
2 tsp lemon juice
2 Tbsp sugar
Preheat oven to 400 degrees. Place flour, baking powder, lemon zest and salt into a large mixing bowl. Add pieces of butter and use mixer to blend until mixture looks like fine granules. You can use a pastry blender and do by hand, but I was able to use a self standing mixer on the low setting. Add the sugar and continue to mix on low. Add teh milk and mix just until a soft ball of dough begins to form. Remove from bowl and knead 10-12 times until dough is smooth.
Form dough into a 6-8 inch circle. Cut pie shaped pieces (about 6-8). Place wedges on an ungreased cookie sheet. Mix 2 tsp lemon juice and 2 Tbsp sugar. Top each scone with about 1/4 tsp of the lemon mixture. Bake at 400 degrees for 12 minutes or until lightly browned on top. Remove from oven, cool slightly and serve.