Lemon Scones

2 cups flour
2 tablespoons sugar
2 tablespoons baking powder
Zest of 2 lemons
2 tablespoons butter, chilled
2 eggs, lightly beaten
1/2 cup heavy cream
3/4 cup currants, raisins, or chopped candied ginger (opt)
1 egg beaten w/ 1 tablespoon cold water

1. Preheat the oven to 400 degrees F. Lightly grease 2 baking sheet and set aside.

2. Sift the flour, sugar, and baking powder into a large bowl. Add the zest, and rub in the butter until the mixture looks like fine crumbs. Combine egg and cream in a separate bowl. Blend into flour mixture. Fold in currants (do not over mix).

3. Gather the dough into a ball and divide in half. On a lightly floured surface, roll each ball into 1/2 inch thick circles. Cut into 2 inch rounds. Repeat w/ leftover dough.

4. Place scones 2 inches apart on baking sheets. Refrigerate 15 minutes. Brush w/ egg wash and bake 15-20 minutes.

Makes 24

Excellent served w/ lemon curd, marmalade made w/ meyer lemons, clotted cream, or ginger preserves. Lemon tea is good, but ginger tea is especially nice. Raspberry also makes a good pairing, either as jam, or mixed into the dough.