Lemon Cream Scones

These delicate, buttery scones are extremely tender. The key to keeping them that way is to handle the dough as little as possible. Take a cue from the British and serve them with Lemon Cream , a tangy whipped cream reminiscent of clotted cream from Cornwall; or top them with a sweet raspberry jam.

1/4 cups all-purpose flour 1/3 cup plus 2 teaspoons sugar, divided 1 tablespoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, chilled, cut up 3/4 cup plus 1 tablespoon whipping cream, divided 2 egg yolks 1 tablespoon grated lemon peel Lemon Cream 1. Heat oven to 400°F. Line baking sheet with parchment paper. In large bowl, whisk together flour, 1/3 cup of the sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until butter is size of blueberries.

In small bowl, whisk together 3/4 cup of the cream, egg yolks and lemon peel. Pour into flour mixture; stir with fork until evenly moistened. With hands, quickly and gently press together to form dough. On lightly floured surface, pat into 7-inch round 1 inch thick. With 2 1/2-inch round cutter, cut into 8 rounds, pressing together dough scraps as necessary. Place on baking sheet.

Lightly brush top of scones with remaining 1 tablespoon cream; sprinkle with remaining 2 teaspoons sugar. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Serve warm or at room temperature with Lemon Cream.

scones PER SCONE : 430 calories, 28 g total fat (17 g saturated fat), 5.5 g protein, 40 g carbohydrate, 135 mg cholesterol, 280 mg sodium, 1 g fiber