Lemon Cream Scones | Sanjeev Kapoor Khazana

A quick cake served with lemon cream icing.

LEMON CREAM SCONES

Ingredients

Zest of ½ lemon
2 cups refined flour + for dusting
½ cup castor sugar
1 teaspoon baking powder
A pinch salt
1 cup butter
1 egg
¼ cup fresh cream
Edible colourful sprinklers for sprinkling
Lemon cream
2 tablespoons lemon juice
2 tablespoons butter
3 tablespoons powdered sugar
1 teaspoon vanilla essence

Method

1. Preheat oven to 180° C. Dust a baking tray with some flour.
2. Take flour in a bowl. Add castor sugar, baking powder, salt, lemon zest and butter and mix. Break an egg and mix well.
3. Add cream and knead into a stiff dough. Divide the dough into large equal portions.
4. Dust the worktop with some flour, place each portion and roll out to make ½ inch thick sheet. Cut each sheet into roundels using a medium size cookie cutter and transfer them on the baking tray.
5. Put the baking tray in preheated oven and bake for 15 minutes. Remove from oven and cool.
6. To prepare lemon cream, take butter in another bowl. Add powdered sugar and whisk. Add lemon juice and whisk. Add vanilla essence and whisk.
7. Pile scones on a serving platter, coat one side of one scone with lemon cream and drizzle some lemon cream on top of remaining scones.
8. Sprinkle some edible colour sprinklers on top and serve.

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