Lemon Cream Scones March 8, 2021 by Jill Foucre Leave a Comment Lemon Cream Scones 2021-03-08 16:45:49 Print Ingredients 3 cup flour 8 tablespoons cold unsalted butter, cut into small cubes 1/3 cup sugar 1 tablespoon baking powder ¼ teaspoon salt ¾ cup heavy cream, plus 3 tablespoons for egg wash 2 large eggs, and 1 more for egg wash 2 tablespoons finely grated lemon zest 1 teaspoon vanilla or vanilla bean paste 1 1/2 teaspoon lemon paste Instructions Preheat oven to 400 degrees. Line a baking sheet with parchment. In a food processor or large bowl, combine flour, butter, sugar, baking powder and salt. Blend in butter until mixture resembles a coarse meal. In a separate bowl, whisk together ¾ cup cream, 2 eggs, lemon zest, and vanilla. Add cream mixture to flour mixture and mix just until incorporated. Turn onto a floured work surface and form into a flat disc, about 8” across for large scones; or form 2 discs about 4-5” across each for smaller scones. Cut each disc into 8 wedges and transfer to baking sheet. In a small bowl, whisk together the remaining egg and the 3 tablespoons of cream to make an egg wash. Brush scones with the wash and sprinkle with sugar. Bake until tops or golden brown and firm, 20-25 min. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/