Meyer Lemon Cream Scones

Ingredients:

• 3 cups of unbleached all purpose flour, "Harvest King" by General Mills brand
• 1 cup of cake flour
• 1/2 cup of vanilla sugar or granulated sugar
• 1 tablespoon and 1 teaspoon of aluminum free baking powder, Rumford brand
• 1 teaspoon of fine sea salt
• 8 tablespoons of unsalted butter, (1 stick) cut into 1/2" pieces and frozen for 15 minutes
• 2 large eggs, beaten
• 2 tablespoons of meyer lemon juice
• 2 tablespoons of fine meyer lemon zest
• 3/4 cup and 2 tablespoons of heavy cream
• Heavy cream for glazing
• Coarse sugar for decorating

Directions:

Preheat oven to 400°F.

In a small mixing bowl, beat egg, whisk in cream and lemon juice. Set aside. Place all dry ingredients in the bowl of a food processor with the cutting blade. Pulse until blended. Add the butter. Blend until it resembles cornmeal. Transfer mixture into a large mixing bowl. Sprinkle in the lemon zest. Toss with hands until evenly distributed, breaking down any large lumps of butter. Add cream mixture into dry ingredients. Mix with hands or a large spoon just until it comes together. Transfer dough to a lightly floured cutting board. Knead briefly. Divide dough in half. Shape into 6" circles about 2 inches thick. Cut dough with a sharp knife into 4 triangles each. Place scones onto parchment or silicone mat lined baking sheet. Brush the tops with heavy cream. Sprinkle with decorator's sugar if desired. Bake about 20-25 minutes until golden and cooked through. If they are browning too much, turn oven down to 350 degrees.

Alternatively, dough may be frozen unbaked for up to 2 weeks. Wrap scones rounds in plastic film. Store in an airtight container. Bake frozen scones as directed above.

Yield 8 large scones.

Recipe credit: Chef Carolyn Kumpe of the EBRS Culinary Center, Sacramento, CA