Lemon Cream Scones

1. 1

   Preheat oven to 375u00b0F.

2. 2

   In a medium bowl, combine flour, granulated sugar, baking powder, and salt; stir in raisins and lemon peel.

3. 3

   With a fork, stir in cream and enough water until dough comes together into a rough ball.

4. 4

   On a lightly floured surface, knead dough 5 to 6 times. Place on a greased cookie sheet and pat into an 8-inch circle.

5. 5

   With a sharp knife, cut halfway through the dough to mark into 12 wedges. Bake 20 to 30 minutes, until golden brown; remove to wire rack to cool.

6. 6

   Cut into wedges while still warm, or cool completely before cutting.

7. 7

   Serve warm or at room temperature with lemon curd.

No additional tips available.