Lemon Scones

A great canadian recipe, these pair perfectly with evelyn/athens' canadian strawberry jam.

Preheat oven to 375 f.

Place all dry ingredients in a mixing bowl , or in the bowl of an electric mixer fitted with the paddle attachment.

Cut butter into dry ingredients until it resembles coarse meal.

Stir together cup cream and vanilla and add to dough.

Mix just until dough comes together.

Turn dough onto a lightly floured surface.

Roll dough twice to an inch thick , each time folding in half.

Roll dough to -1 inch thick and cut desired shapes.

Place on a greased or parchment-lined baking sheet and brush with remaining cream.

Bake for 15 to 18 minutes , until tops are nicely browned.

all-purpose flour, sugar, baking powder, lemon zest, salt, unsalted butter, half-and-half cream, vanilla extract