Lemon Stuffed Scones
8 oz. Cream Cheese softened
1/3 c. Sugar
1 t. Lemon Extract
2 T. Flour
* 2 drops yellow food coloring- optional
Mix and set aside.
2-3/4 c. Flour
5 T. Sugar
1 T. Baking Powder
1/2 t. Salt
1/2 c. Butter cold
1 T. Lemon Peel
1/2 c. Buttermilk
Cut butter into dry ingredients. Add the rest of ingredients, mix, but don’t over do it.
Divide dough in half. Divide each half into ….. 1/3 and 2/3.
On floured cloth, pat out larger pieces into 8″ circles.
Now pat out smaller pieces into 6″ circles.
Take cream cheese filling and divide in half….spread each half on larger circles.
Gently set smaller dough circles on top of filling.
Freeze for at least 1-1/2 hours. Cut each circle into 8’s.
Can be baked now at 375 degrees or sent back to freezer for later baking. (nice to have on hand)
I bake mine mostly still frozen.
* stabilize scones with tooth pick stuck in middle before baking.
1 T. Butter softened
1 c. Powdered Sugar
2 t. Lemon Juice
Bit of milk 1 t.
Mix in small bowl, put in small plastic bag. Snip off corner (small). Drizzle on slightly cooled scones.
Unbaked and ready to go into 375 degree oven.
Now baked and ready to be consumed.