English Lemon Shortbread Scones

Brian Wood is a frequent and prolific contributor to the King Arthur Baking Circle. His recipes have always proven reliable, consistent, and delicious. To find more of Brian's recipes, and more - visit the Circle, http://www.bakingcircle.com and find thousands of recipes from many of the loyal members and contributors, as well as many wonderful recipes by King Arthur personnel.

Lemon is a flavorful complement to this traditional buttery shortbread recipe that is remarkably easy to make.

Preparation time: 15 min Baking time: 30 min Standing time: 30 min
Yield: 5 dozen cookies

Shortbread Ingredients:

2 cups butter, softened
1 cup sugar
1/4 cup lemon juice
4 tsp freshly grated lemon peel
4 1/2 cups all-purpose flour

Glaze Ingredients:
1 cup powdered sugar
2 tbsp butter, softened
2 tbsp lemon juice

Garnish Ingredients:
1 tbsp freshly grated lemon peel

Heat oven to 350°F. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour. Beat until mixture resembles coarse crumbs.
Press dough evenly into lightly greased 15x10x1 jelly-roll pan. Bake for 30 to 35 minutes or until light golden brown. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon peel, if desired. Let stand 30 minutes to set. Cut into 2-1/2 x 1-inch strips.

Another of Brian's wonderful recipes:

Blueberry-Pecan Muffins

1 3/4 cups all purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt3/4 cup milk
1/3 cup cooking oil
1 egg, well beaten
1 tsp vanilla
1 cup fresh or frozen blueberries thawed and drained
1 cup chopped pecans
1 tsp grated lemon peel
1/2 tsp fresh grated nutmeg
4 Tbsp sugar
Dipping sugar
Melted butter

Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl. Combine the milk, vanilla, egg together and then add all at once to dry ingredients until moistened. Do not over mix. Gently mix the 4 tablespoons sugar, drained berries, lemon peel and pecans together. Fold the berry mixture lightly into the batter. Fill greased and dusted muffin pans half full. Bake for 20 minutes at 400 F or until done. While muffins are still warm, dip the tops in melted butter, then in the sugar.