Lemon Cornmeal Scones

• 2 tablespoons sugar
• 1 teaspoon freshly grated lemon zest
• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold Land O Lakes Butter, cut into 6 pieces
• 1/3 cup Land O Lakes Half & Half
• 2 Land O Lakes Eggs
• 2 teaspoons freshly grated lemon zest

1. Heat oven to 400F.
2. Combine all topping ingredients in bowl; set aside.
3. Combine flour, cornmeal, 2 tablespoons sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
4. Stir in half & half, eggs and 2 teaspoons lemon zest just until moistened.
5. Turn dough onto lightly floured surface; knead 5 to 8 times until smooth, adding only enough flour as necessary to keep dough from sticking to surface.
6. Pat dough into 9-inch circle on greased baking sheet.
7. Sprinkle topping evenly over dough.
8. Score circle into 8 wedges with knife, do not separate.
9. Bake 15-20 minutes or until lightly browned.
10. Cool 10 minutes.
11. Carefully separate scones.

sugar, freshly grated lemon zest, flour, yellow cornmeal, sugar, baking powder, salt, cold, eggs, freshly grated lemon zest

Taken from www.landolakes.com/recipe/2948/lemon-cornmeal-scones (may not work)