Instructions: 1. Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, baking powder, lemon zest and salt. Cut in the butter with a fork or heavy duty electric mixer until the mixture resembles coarse crumbs. In a small bowl, whisk together the eggs and cream. Add to the dry mixture and stir until a sticky dough is formed.

2. Turn out the shaggy dough onto a lightly floured surface and knead gently until the dough holds together, about 6 times. Divide into three equal portions and pat each into a 1" thick round and about 6" in diameter. With a knife or straight edge, cut each round into quarters, making 4 wedges. The scones can also be formed by cutting out with a 3" biscuit cutter to make 10-12 smaller scones.

3. Place the scones about 1" apart on a greased or parchment lined baking sheet. Sprinkle the tops with the cinnamon sugar, if desired. Bake in the preheated oven until crusty and golden brown, 15-20 minutes. Serve immediately with homemade jam and butter.

Variations:
Currant Lemon Cream Scones
Add 2/3 cup dried currants to the dry ingredients in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Dried blueberries, cranberries or cherries can also be used.

Fresh Rosemary Lemon Cream Scones
Add 1 tablespoon fresh chopped rosemary to the dry ingredients in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed.

Cornmeal Lemon Cream Scones
Substitute 3/4 cup fine-grind yellow, white or blue cornmeal for an equal amount of flour in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed.

Dark and White Chocolate Lemon Scones
Add 1/4 cup each bittersweet and white chocolate chips to the dry ingredients in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed.

Honey Lemon Cream Scones
Substitute an equal amount of honey for the sugar and reduce the cream by 1 tablespoon in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Brush the hot scones with additional warmed honey before serving.

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