Lemon-Cream Cheese Scones

Preheat oven to 400 degrees F.

Cut the butter into flour, sugar, lemon peel, baking powder and salt with a pastry blender in a large bowl until the mixture resembles crumbs.

Gradually stir the milk into the cream cheese in a small bowl until smooth. Stir the cream cheese mixture and the egg into the flour mixture until the dough leaves the side of the bowl and forms a ball.

Turn the dough onto a lightly floured surface, gently roll to coat. Knead 10 times. Pat or roll dough into a 9 inch circle on an ungreased cookie sheet. Brush with lemon juice and sprinkle with sugar. Cut into equal wedges, do not separate.

Bake for 16-18 minutes or until golden brown. Immediately remove from cookie sheet and separate the wedges. Serve warm.