A signature treat at Miss Hattie’s Boarding House in Two Brides Too Many.
Ingredients for scones:
2 cups Flour
½ cup cold butter, cut
½ cup heavy whipping cream
¼ cup sugar
2 teaspoons lemon juice
1 ½ teaspoons lemon zest
1 ½ teaspoons baking powder
1/8 teaspoon salt
Ingredients for Sour Lemon Glaze:
¾ cup confectioners’ sugar
1 ½ tablespoons lemon juice
½ tablespoon lemon zest
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Cut in the butter.
In a separate bowl, whisk together the lemon zest and juice, cream, and egg. Stir egg mixture into dry ingredients, just until dough starts to form. Knead a couple times until the dough holds together.
On a lightly floured surface, gently press dough into a circle, about an inch thick. Cut into 8 wedges.
Place scones on an ungreased baking sheet, not toughing each other, and bake at 350℉ for 25 minutes, or until the edges are lightly browned.
Prepare the icing by mixing the powdered sugar with enough lemon juice to make a drizzling consistency. Drizzle or brush icing over warm scones.
Add a cup of tea and a Sinclair Sisters of Cripple Creek novel and you’re ready for a summer porch or an autumn fireside.