Scones

• 1

  Preheat oven to 375˚ F.

• 2

  Combine flour, sugar, baking powder, baking soda, and salt in a food processor bowl with steel blade and blend for 8 seconds.

• 3

  Add finely chopped eggs and pulse 10 to 12 times to incorporate.

• 4

  Cut butter and lemon zest into flour mixture by pulsing 8 to 10 times until mixture resembles a coarse meal.

• 5

  Combine lemon juice and milk and add to mixture. Pulse just until dough is evenly wetted and begins to come together.

• 6

  Turn dough onto a lightly floured surface (It will appear somewhat mealy until pressure is applied). Pat into 8-inch circle, approximately ½ to ¾ inch thick. Cut into 6 to 8 wedges. (For mini scones pat into two 4-inch circles.)

• 7

  Place on parchment lined or butter baking sheet. Brush tops of scones with milk and sprinkle with sugar if desired.

• 8

  Bake 12 to 15 minutes or until golden brown. Serve scones warm with lemon butter.

Lemon Butter

• 9

  Combine butter with powdered sugar and lemon zest; beat until creamy. Gradually beat in lemon juice. Cover and refrigerate until ready to serve.