These Lemon Scones are light and soft with a subtle tang of lemon. They are then topped with a lemon glaze, which gives them a slight crunch and a kick of lemon.
We love to have scones in the afternoon, and it's great to be able to make slightly different ones. English afternoon tea scones (delicious though they are) can get a bit boring after a while!
The lemon flavour gives a lift to my day. I love these scones in the winter, but they are light and delicious in summer too.
We tried adding lemon juice to the actual scone recipe, but it didn't work so well. So the lemon flavour comes from zest in the scone itself, but largely from the lemon glaze on the top.
The lemon glaze is put on before and after cooking to keep the lemon flavour, while still getting the sugar crunch. I'm talking myself into making a batch while I type!!!
These lemon scones are totally delicious and very moreish. I like to make small ones, just because I really enjoy having seconds.....
Time: Ready to eat in 35 minutes
Makes 8 small scones or 5 large
175g (1 cup) plain flour
1/2 tsp baking powder
1/2 tsp baking soda
175g (1 cup) self-raising flour
40g (3 tbsp) butter
1 slightly rounded tbsp caster/fine sugar
zest of 1/2 lemon
juice of 1/2 lemon
- Turn the oven on to 425F, Gas mark 7.
- Lay a sheet of baking parchment on to a baking tray.
- Measure the milk into a jug. Take 3 tablespoons of this milk and put into a small saucepan.
- Zest the lemon. It's best if you use one of those zesters that make long thin strips. We use one like this Stainless-Steel Lemon Zester from Amazon. Chop the zest into small pieces.
If you don't have a zester, you can use a grater, but they are not as efficient and it's much harder to get all the zest together.
the lemon in the saucepan with the milk and bring to a simmer. Take the
pan off the heat and leave to one side to infuse for at least 5
- Put the flour into a bowl with the butter and
very lightly make crumbs. Handle as little as possible and aim for
flakes rather than fine crumbs.
- Add the sugar and stir in with a metal spoon.
the lemon infused milk into the jug with the rest of the milk and add
most of it to the flour mixture. Using a metal spoon or knife, quickly
bring the mixture together into a dough.
- The dough should be soft, but not sticky. Add more milk if it is still dry.
a surface with a dusting of flour and very briefly bring the dough
together with your hands, handling as little as possible.
the dough on the surface with your hands to around 1 inch of thickness,
and certainly no less than this. Cut rounds with either a 1½ inch or a 2
inch cutter. Push the cutter into the dough firmly, and do not twist. I
find it helps to dip the cutter into flour inbetween each scone.
the cut scones onto the prepared baking sheet and bring the rest of the
dough together again, remembering to handle it as little as possible.
Cut the remaining scones.
- Brush the surface of each
scone gently with a little lemon juice. Sprinkle with a little caster
sugar and then bake in the oven for 10-12 minutes for small scones and
12-15 minutes for larger ones. The scones are ready when the are
slightly browned on the top.
- Remove from the oven and
brush the tops of the scones again straight away with a little lemon
juice. Sprinkle with a little more sugar.
Leave to cool slightly and then eat as soon as possible, and certainly
on the same day. If you are not going to eat them, they can be frozen,
but they are never quite as good. Especially these lemon ones as the
glaze does not freeze so well.
If you Love Lemon Scones, perhaps you'd enjoy Absolutely Adore Apricot Tart