Served as breakfast. Vegetarian dish.

4 cup All-purpose Flour sifted 3 times with 2 Tablespoon Baking powder

1/4 cup Sugar

1/4 teaspoon Salt

3 Tablespoon Grated Lemon peel

1/2 cup (1 stick) unsalted Butter, cut into 1/2-inch pieces

2 Eggs, room temperature, beaten to blend

2/3 cup Milk or Buttermilk

All-purpose Flour (for rolling)

Whipping Cream

Preheat oven to 450 degree 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 floured biscuit cutter. Set 1/2 inch apart on prepared baking sheets. Brush with cream. Bake until scones are golden brown, 12 to 15 minutes.

Yields: Makes 16 to 20 scones

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