Daniela's Lemon Cream Scones

Name: Daniela's Lemon Cream Scones
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 32 scones
Ingredients: 8 cups all-purpose flour; 8 tablespoons sugar; 4 tablespoons baking powder; 1 teaspoon salt; 1 cup cubed, chilled butter; 8 large eggs; 2 cups heavy cream; 6 lemons, zested

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 32 scones

Nutrition Info

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 32 scones
Nutrition Info

Ingredients

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8 cups all-purpose flour

8 tablespoons sugar

4 tablespoons baking powder

1 teaspoon salt

1 cup cubed, chilled butter

8 large eggs

2 cups heavy cream

6 lemons, zested

Directions

Preheat oven to 400 degrees F.
Combine the flour, sugar, baking powder, and salt. Cut in the butter until it resembles small sized peas. Whisk eggs and heavy cream together. Add to mix. Add zest. Knead lightly until just incorporated. Roll out on a lightly floured table. Cut and place on parchment covered sheet pan. Bake 10 to 15 minutes, until puffed and golden.