Lemon Cream Scones | Grand European Travel

Ingredients

• 1 ¾ cups all-purpose flours, plus more for work surface
• 2 ½ teaspoons baking powder
• ½ cup sugar, plus more for sprinkling
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, cut into ½-inch pieces, chilled
• Grated zest and juice of one lemon (Meyer lemon or regular lemon)
• 1 large egg
• 5 tablespoons heavy cream, plus more for brushing on scones