These tender scones are great hot from the oven.

2	C	all-purpose flour
1/3	C	sugar
2	tbsp.	baking powder
1/4	tsp.	salt
2/3	C	cold butter, cubed
2		eggs
1/3	C	10% cream
2	tsp.	finely grated lemon rind
1/4	C	lemon juice
1	tbsp.	lemon juice
1	tbsp.	granulated sugar

In a large bowl, whisk together flour, sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until mixture is crumbly.

In separate bowl, whisk together eggs, cream and lemon rind and juice; drizzle over dry ingredients, tossing with fork until mixture clumps into very soft sticky dough.

Turn out onto well-floured surface. With floured hands, form into ball, kneading about 8 times. place on parchment paper-lined or lightly floured rimless baking sheet. Pat into 3/4-inch thick circle; cut into 8 wedges. Do not separate.

Glaze: Brush with lemon juice; sprinkle with sugar. Bake in centre of 350F oven until golden about 25 minutes. Serve warm or let cool on rack. Makes 8 servings.