Cooking Goddess
Chef Extraordinaire
This recipe appeared in the Laura Childs mystery book "Lemon Curd Killer". I get some of my best recipes from murder mystery books. 
2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 teaspoon lemon peel, grated finely (zest)
1 cup heavy cream
3 Tablespoons water
Combine first five ingredients in medium sized bowl. Add cream and water; mix with fork or Danish whisk until a rough ball forms. Place on lightly floured board, knead four or five times. Center dough ball on greased (or parchment covered) cookie sheet; pat into 8 inch circle. Cut into dough about halfway to make 8 wedges. Bake in preheated oven set to 375 degrees for about 20-25 minutes, until lightly browned. Cool on wire rack. Cut wedges while still warm. Can be served with lemon curd or clotted cream.
Makes 8 scones.
2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 teaspoon lemon peel, grated finely (zest)
1 cup heavy cream
3 Tablespoons water
Combine first five ingredients in medium sized bowl. Add cream and water; mix with fork or Danish whisk until a rough ball forms. Place on lightly floured board, knead four or five times. Center dough ball on greased (or parchment covered) cookie sheet; pat into 8 inch circle. Cut into dough about halfway to make 8 wedges. Bake in preheated oven set to 375 degrees for about 20-25 minutes, until lightly browned. Cool on wire rack. Cut wedges while still warm. Can be served with lemon curd or clotted cream.
Makes 8 scones.
