Lemon Cream Scones

• 3 cups all-purpose flour
• 1/3 cup plus 1 tablespoon sugar, divided
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup cold butter
• 3/4 cup plus 1 tablespoon heavy whipping cream, divided
• 2 eggs
• 2 teaspoons lemon extract
• 1/4 teaspoon ground cinnamon

1. Preheat oven to 400u0b0. In a large bowl, whisk flour, 1/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk 3/4 cup cream, eggs and lemon extract until blended; stir into crumb mixture just until moistened.
2. Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into eight wedges.
3. Place wedges on a greased
4. . Mix cinnamon and remaining sugar. Brush tops with remaining cream; sprinkle with cinnamon-sugar. Bake 20-25 minutes or until golden brown. Serve warm.

allpurpose, sugar, baking powder, salt, cold butter, heavy whipping cream, eggs, lemon, ground cinnamon

Taken from www.tasteofhome.com/recipes/lemon-cream-scones/ (may not work)