Old Fashioned Lemon Cream Scones

Directions

1. 1. Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, baking pwdr, lemon zest and salt. Cut in the butter with a fork or possibly heavy duty electric mixer till the mix resembles coarse crumbs. In a small bowl, whisk together the Large eggs and cream. Add in to the dry mix and stir till a sticky dough is formed.
2. 2. Turn out the shaggy dough onto a lightly floured surface and knead gently till the dough holds together, about 6 times. Divide into three equal portions and pat each into a 1" thick round and about 6" in diameter. With a knife or possibly straight edge, cut each round into quarters, making 4 wedges. The scones can also be formed by cutting out with a 3" biscuit cutter to make 10-12 smaller scones.
3. 3. Place the scones about 1" apart on a greased or possibly parchment lined baking sheet. Sprinkle the tops with the cinnamon sugar, if you like. Bake in the preheated oven till crusty and golden, 15-20 min. Serve immediately with homemade jam and butter.
4. Variations:Currant Lemon Cream SconesAdd 2/3 c. dry currants to the dry ingredients in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Dry blueberries, cranberries or possibly cherries can also be used.
5. Fresh Rosemary Lemon Cream SconesAdd 1 Tbsp. fresh minced rosemary to the dry ingredients in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed.
6. Cornmeal Lemon Cream SconesSubstitute 3/4 c. fine-grind yellow, white or possibly blue cornmeal for an equal amount of flour in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed.
7. Dark and White Chocolate Lemon SconesAdd 1/4 c. each bittersweet and white chocolate chips to the dry ingredients in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed.
8. Honey Lemon Cream SconesSubstitute an equal amount of honey for the sugar and reduce the cream by 1 Tbsp. in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Brush the warm scones with additional warmed honey before serving.