Lemon Cream Scones

I originally found this recipe on the back of a c & h sugar bag. i like it because it has a light lemon flavor without being overly sweet.

Preheat oven to 375f.

In a medium bowl , combine flour , granulated sugar , baking powder , and salt.

Stir in raisins and lemon peel.

With a fork , stir in cream and enough water until dough comes together into a rough ball.

On a lightly floured surface , knead dough 5 to 6 times.

Place on a greased cookie sheet and pat into an 8-inch circle.

With a sharp knife , cut halfway through the dough to mark into 12 wedges.

Bake 20 to 30 minutes , until golden brown.

Remove to wire rack to cool.

Cut into wedges while still warm , or cool completely before cutting.

Serve warm or at room temperature with lemon curd.

all-purpose flour, granulated sugar, baking powder, salt, golden raisin, lemon peel, whipping cream, water