Lemony Lemon Scones

In the morning when you need a little jump in your step what do you go for? A banana? Protein bar? The nearest Starbucks? Well, next time you're feeling a little sleepy I suggest you make these. I mean, whats better than a bright, not-too-sweet scone to grab as you run out the door?



These are really simple, a one-bowl breakfast.



Lemon Cream Scones

2 cups all purpose flour

1/4 cup plus

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup chopped dried apricots (we didn't have apricots, we used dried cranberries)

1 tablespoon plus 1 teaspoon grated lemon peel (This really does make all the difference)

1 1/4 cups whipping cream

3 tablespoons unsalted butter, melted



Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots(or cranberries) and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges. (We only made 8, but they ended up being a bit too large.)

Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.



See! As easy as pie! Or, er...cereal?



We served ours with Devonshire Clotted Cream and Blackberry Jam. Mmmm! Enjoy!