Name: Double-Lemon Thumbprint Scones
Cook time: 35 minutes
Total time: 55 minutes
Yield: Makes 8
Ingredients: 3 large lemons; 2 cups self-rising flour; 1/2 cup plus 2 tablespoons sugar; 1 1/4 cups plus 2 tablespoons chilled heavy whipping cream; 2 tablespoons (about) cherry, raspberry, or strawberry preserves

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Double-Lemon Thumbprint SconesJosé Picayo

Like thumbprint cookies, these light and lemony scones get their name from the well of preserves in the center. The secret to tender results is to work the dough as little as possible. After adding the cream, stir just until everything is incorporated. When kneading, use as few turns as possible. When shaping, pat just until you get a one-inch-thick round. Any leftovers taste great reheated the next day, wrapped in foil.

Recipe notes

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