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Lemon Cream Cheese Scones


1/3 cup butter, chilled
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon grated lemon peel
2 tsp. baking powder
1/4 tsp. salt
1/3 cup whole milk
3 ounces cream cheese, softened
1 egg
Lemon juice and extra granulated sugar

Preheat oven to 400:. Cut the butter into flour, sugar, lemon peel, baking powder and salt with a pastry blender in a large bowl until the mixture resembles crumbs. Gradually stir the milk into the cream cheese in a small bowl until smooth. Stir the cream cheese mixture and the egg into the flour mixture until the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface, gently roll to coat. Knead 10 times. Pat or roll dough into a 9 inch circle on an ungreased cookie sheet. Brush with lemon juice and sprinkle with sugar. Cut into 8 wedges, do not separate. Bake for 16-18 minutes or until golden brown. Immediately remove from cookie sheet, separate the wedges. Serve warm.

Makes 8




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