Scones often accompany the tradition of afternoon tea. Enjoy both the lemon flavor and slight cornmeal crunch.
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Topping
2 tablespoons sugar
1 teaspoon freshly grated lemon zest
Scones
1 12 cups all-purpose flour
12 cup yellow cornmeal
2 tablespoons sugar
4 teaspoons baking powder
12 teaspoon salt
6 tablespoons cold Land O Lakes® Butter, cut into chunks
13 cup Land O Lakes® Half & Half
2 teaspoons freshly grated lemon zest
STEP 1
Heat oven to 400°F.
STEP 2
Combine all topping ingredients in bowl; set aside.
STEP 3
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.
STEP 4
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.
STEP 5
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.
STEP 6
Bake 15-20 minutes or until lightly browned. Cool 10 minutes. Carefully separate scones.
Prepare scones as directed above, stirring in 1/2 cup sweetened dried cranberries, chopped dried apricots or chopped pecans with flour.
Scones aren’t the dry, one-dimensional bakery item they once were. Adding dried fruit and sweet morsels bring new life to this traditional food. No matter how you like them, there’s a scone recipe here for every taste.
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