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Nutrition Facts

Serving Size 1 (71g)

Recipe makes 8 servings

Calories 234
Calories from Fat 81 (34%)
Amount Per Serving %DV
Total Fat 9.0g 13%
Saturated Fat 5.3g 26%
Monounsaturated Fat 2.5g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 69mg 23%
Sodium 297mg 12%
Potassium 68mg 1%
Total Carbohydrate 33.4g 11%
Dietary Fiber 0.6g 2%
Sugars 6.0g
Protein 4.7g 9%

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Lemon Cream Scones

Recipe #355313 | 30 min | 15 min prep
Molly53

By: Molly53
Feb 11, 2009

Just lovely served with tea or coffee! From the Western Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 450°F.
  2. 2
    Sift first three ingredients together; add sugar.
  3. 3
    Cut in butter.
  4. 4
    Beat egg yolks and one of the whites together; add 1 teaspoon grated lemon rind and cream.
  5. 5
    Stir into first mixture and mix thoroughly.
  6. 6
    Turn out onto a floured board and knead.
  7. 7
    Roll about 1/2" thick and cut into triangles.
  8. 8
    Place on ungreased cookie sheet, brush with remaining beaten egg white and sprinkle with remaining sugar and lemon rind.
  9. 9
    Bake for about 15 minutes or until golden brown.

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