Categories: Breads, Breakfast 
      Yield: 16 servings 
  
      4 c  All-purpose flour sifted 3               Pieces 
           -times with 2 Tbs                   2    Eggs, room temperature, 
           Baking powder                            -beaten to blend 
    1/4 c  Sugar                             2/3 c  Milk or buttermilk 
    1/4 ts Salt                                     All-purpose flour (for 
      3 tb Grated lemon peel                        -rolling) 
    1/2 c  (1 stick) unsalted butter,               Whipping cream 
           -cut into 1/2-inch              
  
  Makes 16 to 20 
   
  Preheat oven to 450 F.  Grease and flour baking sheets.  Sift flour, sugar 
  and salt into deep bowl.  Stir in peel.  Cut in butter until mixture 
  resembles coarse meal.  Blend in eggs and just enough milk or buttermilk to 
  form soft but not sticky dough. 
   
  Turn dough out onto lightly floured surface.  Gently roll or pat dough to 
  about 1/2-inch thickness, lightly flouring as necessary to prevent 
  sticking.  Cut out rounds using 2-inch flourd biscuit cutter. Set 1/2 inch 
  apart on prepared baking sheets.  Brush with cream. Bake until scones are 
  golden brown, 12 to 15 minutes. 
   
  Bon Appetite