Recipe Swap: Lemon Cream Cheese Scones

We often have scones for breakfast simply because they are easy to throw together and a sweet treat with a little jam on top.   This is a yummy recipe that even the kiddos can throw together.  And just for fun every once in a while, we'll put on a pot of tea and pull out the teacups to go with it. 

Lemon Cream Cheese Scones

2 1/4 cups flour 

1/4 cup sugar 

1 tablespoon grated lemon zest 

2 teaspoons baking powder 

1/4 teaspoon salt 

1/3 cup butter 

3 ounces cream cheese, softened 

1 egg 

1/3 cup milk 

lemon juice, for brushing 

sugar 

Preheat the oven to 400*F.  Mix the flour, 1/4 cup sugar, lemon zest, baking powder and salt in a large bowl. Cut in the butter with a pastry blender until crumbly.  Mix the cream cheese and egg in a bowl until smooth. Add the milk gradually, stirring constantly. Stir into the flour mixture until the mixture forms a ball and leaves the side of the bowl.  Drop by spoonfuls about 2 inches apart onto an ungreased baking sheet. Brush with lemon juice and sprinkle with sugar.  Bake for 15 to 18 minutes or until golden brown. Remove immediately from the baking sheet and serve warm.

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