These lemon scones are based on my cafe fruit scone recipe that we always baked fresh every morning and had lovely comments from customers on how good the scones were and even had people taking a few extra home with them!
These lemon scones pair perfectly with my homemade lemon curd and a nice dollop of clotted cream.
My sweet scones contain buttermilk and they are nice and fluffy inside and rise beautifully. Don’t let the buttermilk put you off as all you need is regular milk and some lemon juice.
To start pre-heat the oven to 220 degrees centigrade (200C Fan) or Gas Mark 7 and line a baking tray with baking parchment.
In a large bowl weigh out the self-raising flour, baking powder and butter. The butter should be cold and cut into cubes to make it easier to rub into the flour.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Use the tips of your fingers and rub the butter and the flour until there are no lumps of butter visible.
Add the sugar and lemon zest to the flour and sugar mixture.
In a measuring jug put the buttermilk and egg and lightly whisk with a fork.
You can buy buttermilk in the supermarkets or you can make it yourself. Mix the juice of half a lemon with 100ml of milk and mix - after a few minutes it will look curdled and is ready to use.
Add 3/4 of milk mixture into the dry ingredients and mix with a knife.
Next use your hands to bring it all together then you can feel when the dough has enough liquid and just forms a ball without being too sticky.
Add only enough of the remaining milk mixture to form a soft dough - you probably won’t need it all.
Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm thick
Then cut out the dough with a 6 cm round cutter and place on the lined baking tray.
You should only get 6 scones from this dough, so if you get more then they will be very thin scones.
Re-roll and cut out until all the dough is used then brush with milk or any egg mixture that is left.
Bake for 12-14 minutes until golden brown.
These scones are great served with lemon curd and clotted cream.
Sarah’s Lemon Scones
Sarah’s serving: 6
Sarah’s skill: Easy
Baking time: 12-14 minutes
Recipe
230g Self Raising Flour
1 tsp Baking Powder
40g Unsalted Cubed Cold Butter
40g Caster Sugar
Zest of a Lemon
1 Large egg
100 ml Buttermilk
Method
Preheat the oven to 220 degrees centigrade (200C Fan) or Gas Mark 7 and line a baking sheet with baking parchment.
In a large bowl weigh out the SR flour, baking powder and butter.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add the sugar and lemon zest.
In a measuring jug put the buttermilk and egg and lightly whisk with a fork. You can buy buttermilk in the supermarkets or you can make it yourself. Mix the juice of half a lemon with 100ml of milk and mix - after a few minutes it will look curdled and is ready to use.
Add 3/4 of milk mixture into the dry ingredients and mix with a knife initially.
Next use your hands to bring it all together then you can feel when the dough has enough liquid and just forms a ball without being too sticky. Add only enough of the remaining milk mixture to form a soft dough - you probably won’t need it all.
Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm thick then cut out with a 6 cm cutter. Re-roll and cut out until all the dough is used. You should only get 6 scones from this mix so if you get more your scones will be thin.
Place the scones on the lined baking tray and brush with milk or any egg mixture that is left.
Bake for 12-14minutes until golden brown.
Equipment Used
Sarah’s extra slice......
Makes approx 6 scones with a 6 cm cutter.
When cutting the scones do not twist the cutter as the scones will not rise evenly or straight.
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