Lemon Sour Cream Scones

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   Preheat oven to 4000 F.

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   Finely grate or zest lemon leaving as much white pith on the orange peel as possible (should

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   measure about 1 tablespoon zest).

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   Whisk together flour, sugar, baking powder, salt and lemon zest. Add 6 tablespoons butter and

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   coarsely cut* into flour until lumps are the size of small peas. Add sour cream and stir just until

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   mixed (do not over mix). Flour hands, place dough on lightly floured surface and knead 4-5

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   times. Gently pat dough into a circle 1/2-inch thick. Cut into 8 wedges and place on baking sheet

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   lined with parchment paper (may place on un-greased baking sheet, but bottom of scones will

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   bake dark). Brush tops with optional beaten egg white to improve browning of tops. Bake 15-20

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    minutes or until light, airy and lightly browned. Serve warm with optional Lemon Honey Butter

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    (see below).

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    Notes:

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    * Quick and easy tip - grate butter into flour mixture using the large holes of a grater.

* Per serving · 4 servings · Values may vary.

No additional tips available.