Double-Lemon Thumbprint SconesJosé Picayo
Like thumbprint cookies, these light and lemony scones get their name from the well of preserves in the center. The secret to tender results is to work the dough as little as possible. After adding the cream, stir just until everything is incorporated. When kneading, use as few turns as possible. When shaping, pat just until you get a one-inch-thick round. Any leftovers taste great reheated the next day, wrapped in foil.
