Lemon Scones

2 1/2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon grated lemon zest

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

1 cup buttermilk

1 egg

In a large bowl, whisk together flour, sugar, lemon zest, baking powder, baking soda and salt.  Using pastry blender or 2 knives, cut in butter until in coarse crumbs.  Whisk buttermilk with egg; add to flour mixture, stirring with fork to make a soft dough.  Avoid overmixing.

With lightly floured hands, press dough into a ball.  Turn out onto floured surface; knead gently 10 times. Avoid overkneading. Pat out into 3/4 inch (2cm) thick round.  Using 1 3/4 inch (4.5 cm) floured round or fluted cookie cutter cut out rounds. I used a larger cookie cutter, about 3 inches.  Place on parchment paper-lined baking sheet.

Topping: Brush scones with lightly beaten egg; sprinkle with sugar.  Bake in 400 degree F oven just until bottoms are golden, about 12 minutes.  Let cool on pan on rack.

Serve with strawberries and whipping cream.  Strawberries can be sweetened with sugar and flavored with lemon zest (about 1 tbsp. sugar and 1 tsp. lemon zest to 2 cups sliced strawberries).

Tasty served with afternoon tea.

To change it up, try mini chocolate scones.  Reduce the flour to 2 cups and add 1/2 cup cocoa powder.  Increase the sugar to 1/4 cup.  Omit the lemon zest.