Topping Ingredients:

2 tablespoons sugar
1 teaspoon freshly grated lemon peel


Scones Ingredients:

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold LAND O LAKES® Butter, cut into 6 pieces
1/3 cup LAND O LAKES™ Half & Half
2 eggs
2 teaspoons freshly grated lemon peel

Heat oven to 400°F. Combine all topping ingredients in small bowl; set aside.

Combine flour, cornmeal, 2 tablespoons sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

Stir in half & half, eggs and 2 teaspoons lemon peel just until moistened. Turn dough onto lightly floured surface; knead 5 to 8 times until smooth, adding only enough flour as necessary to keep dough from sticking to surface.

Pat dough into 9-inch circle on greased baking sheet. Sprinkle topping evenly over dough. Score circle into 8 wedges with knife, do not separate.

Bake for 15 to 20 minutes or until lightly browned. Cool 10 minutes. Carefully separate scones.

Recipe Tip
Prepare scones as directed above, stirring in 1/2 cup sweetened dried cranberries, chopped dried apricots or chopped pecans with flour.