Lemon Scones
| Yield: | 16 Servings |
| Categories: | Breakfast, Breads |
| 4 | c | All-purpose flour sifted 3 times with 2 Tbs |
| Baking powder | ||
| 1/4 | c | Sugar |
| 1/4 | ts | Salt |
| 3 | tb | Grated lemon peel |
| 1/2 | c | (1 stick) unsalted butter, cut into 1/2-inch |
| Pieces | ||
| 2 | Eggs, room temperature, beaten to blend | |
| 2/3 | c | Milk or buttermilk |
| All-purpose flour (for rolling) | ||
| Whipping cream |
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