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Scones often accompany the tradition of afternoon tea. Enjoy both the lemon flavor and slight cornmeal crunch.
Heat oven to 400°F.
Combine all topping ingredients in bowl; set aside.
Combine flour, cornmeal, 2 tablespoons sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Stir in half & half, eggs and 2 teaspoons lemon zest just until moistened. Turn dough onto lightly floured surface; knead 5 to 8 times until smooth, adding only enough flour as necessary to keep dough from sticking to surface.
Pat dough into 9-inch circle on greased baking sheet. Sprinkle topping evenly over dough. Score circle into 8 wedges with knife, do not separate.
Bake 15-20 minutes or until lightly browned. Cool 10 minutes. Carefully separate scones.
Dietary Fiber: 1g
This is easy and delicious. They rise beautifully and the corn meal adds a hearty touch to a very light scone. Serve them warm with honey or lemon curd.
If using splenda, double the amount called for and add a little honey to cut through the bitterness of the cornmeal.
Light inside and crusty outside,, served warm with a pat of butter...the lemon sugar topping gives this an added touch..excellent.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2948
© 2014 Land O'Lakes, Inc.
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