KILLER LEMON CREAM SCONES

2 cups flour

1/2 cup sugar

1 tbsp baking powder

1/4 tsp salt

1 tsp lemon peel, grated finely

1 cup heavy cream

3 tbsp water

Preheat oven to 375-degrees.

In a medium bowl, combine flour, sugar, baking powder, salt and lemon peel. Stir in the cream and water, using a fork. Mix until dough forms a rough ball. Knead dough 4 or 5 times on a lightly floured surface. Place on greased cookie sheet and pat into an 8-inch round circle. Using a large knife, cut into dough halfway, making 8 wedges.

Bake 20 to 25 minutes, until golden brown. Cool on wire rack and cut into wedges while still warm. Serve with lemon curd or Devonshire cream.

Yield: 8 scones

file photo

recipe from Laura Child's Lemon Curd Killer