Makes 16 to 20 Preheat oven to 230ºC . Grease and flour baking sheets. Sift flour, sugar and salt into deep bowl. Stir in peel. Cut in butter until mixture resembles coarse meal. Blend in eggs and just enough milk or buttermilk to form soft but not sticky dough. Turn dough out onto lightly floured surface. Gently roll or pat dough to about 1 cm thickness, lightly flouring as necessary to prevent sticking. Cut out rounds using 5 cm flourd biscuit cutter. Set 1 cm apart on prepared baking sheets. Brush with cream. Bake until scones are golden brown, dozen to 15 minutes. Bon Appetite