Cream Scones with Lemon

~from Savoring Time in the Kitchen

Makes 12 Scones

Note: I like to use organic lemons when I need lemon zest to avoid any pesticide residue.

2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup dried cherries (plumped in enough Kirsch to cover)
1/2 cup chopped dried apricots
2 teaspoons or so of grated lemon peel, divided (from 2 large, organic lemons)
1 cup heavy whipping cream (8 oz container)
3 tablespoons unsalted butter, melted

Preheat oven to 425°F.

Line a large baking sheet with parchment paper or a silicone baking mat.

If your dried cherries are no longer soft, plump them in a small cup with enough Kirsch liqueur (Cointreau, Grand Marnier or Amaretto will also work) to cover. Place another cup on top of cherries submerge them. Allow to 'plump' for about 15 minutes and then drain. Squeeze dry with paper toweling.

Mix flour, the 1/4 cup of sugar, baking powder and salt in large bowl. Stir in apricots, cherries and 1 teaspoon lemon zest. Add whipping cream and stir just until dough forms. If necessary, add another tablespoon or so of milk if your dough is still too dry. Kneed dough gently on a lightly floured surface, just until dough holds together. Form the dough into a 10-inch circle, 1/2 inch-thick or so. Cut into 12 wedges with a clean knife dipped in cold water .

Transfer wedges onto a large baking sheet, about 2 inches apart. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter and sprinkle with the sugar mixture.

Bake scones in the preheated oven until light golden brown, about 15-25 minutes. Transfer to a rack to cool slightly. Serve scones warm or at room temperature. May be made a day ahead and wrapped in foil.

Adapted from Bon Appetit, 1996
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