Lemon-Nut Scones Recipe #27406
Great when relaxing with a cup of hot tea or cappuccino. Nice, light, and refreshing.
by Sue L
30 min | 15 min prep
10 -12 scones
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 cup chopped pecans
- 2 grated lemons, zest of
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cut into pieces
- 2 large eggs
- 1/2 cup half-and-half
- 3 tablespoons turbinado sugar, for sprinkling (optional)
- Preheat oven to 400 degrees F.
- Grease baking sheet.
- Combine flour, sugar, baking powder, pecans, lemon zest, and salt in mixing bowl.
- Using pastry blender or fork, mix in butter until flour resembles coarse crumbs.
- Beat together eggs and half and half; fold into dough and knead slightly until just blended.
- Do not overmix.
- Divide dough into 4 parts.
- Gently pat each part into a patty about 1" thick and use a biscuit cutter or floured glass to cut scone shapes.
- Do the same with the other parts.
- Be gentle patting the excess dough back together to recycle.
- If you handle too much, the dough becomes tough.
- Place scones on greased baking sheet; sprinkle tops with turbinado sugar, if desired.
- Bake at 400 degrees for 15-20 minutes or until light golden.
- Serve warm, or cool on a wire rack.
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5 stars