Lemon Scones
Lemon scones is an amazing treat for any time of the day, lemon scones for breakfast, brunch, late night snack bring it on. I could eat this all day!
Servings: 8
Ingredients
- 450 g self-raisin flour about 31/2 cups
- 70 g full fat cold butter
- 220 ml full fat milk about 2 tablespoons less than 1 cup
- Zest of 2 lemons
- Juice of 1 lemon
- ½ teaspoon table salt
Instructions
- Preheat the oven at 200C/390F conventional oven or 180C/350F (fan oven).
- Add the flour, salt and butter to a bowl, rub the butter into the flour with your fingers till it resembles breadcrumbs.Add lemon zest and gently mix to combine Add milk and lemon juice to the flour-mix and gently combine without over working the mix
- Turn the dough to a lightly floured work surface and smoothen it up (knead for about 30 seconds but don’t be heavy handed doing this)Form a disk with the dough and about 1 inch high, cut the dough into equal triangles.
- Transfer the dough to a lined baking tray and bake in the oven for 12 to 15 minutes or until the scones are risen and golden.Take the scones out of the oven and leave to cool
- Scones can be eaten with whipped cream and of course jam. If you would rather have the a glaze, use ½ cup of icing sugar to 1 table spoon of lemon juice and a bit of vanilla extract, mix it up and use as desired.