Home Food Recipes : Easy Peasy Lemon Scones

Recipes : Easy Peasy Lemon Scones

written by Amy Lau
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Happy New Year my lovers!!

It’s been a while since I’ve showcased my lazy cooking/baking skills.

So I thought I’d start off the new year with a sweet treat.

The first week of the New Year is a total write off anyway, you’re still allowed that extra slice of cake, and another glass of champagne.

Welcoming the New Year is not just a one night occasion.

To make it mean something. It has to last a week at least.

So, let me show you what I always make this time of year.

Okay, what I’m really doing is giving you another excuse to slather all that clotted cream on something crumbly and buttery mmm.

Sold?

Aw.. come on ;]

Lemon Scones


Prep time: 5 mins
Cooking time: 15mins

What you will need:

  • 350g self raising flour
  • 85g butter
  • 3 tbsp brown sugar
  • 1 tsp vanilla extract
  • 175ml milk
  • Squeeze of lemon juice
  • 2 tsp lemon zest
  • 1 egg yolk to glaze
Method1. Pre heat the oven to 180 C. In a large bowl, toss in the flour, salt, and the butter, combine it all in with your fingers until it looks like fine crumbs. Stir in the sugar.

2. Then add in the lemon juice, lemon zest, vanilla extract into the mix.

You should have something that looks like this:
3. Make a well in the dry mix, pour in the milk and combine. It may appear rather wet at first, but that is perfectly normal.
4. Sprinkle some flour onto your work surface, then dredge the dough and your hands with some flour and fold/slap the dough up (approx. 3-4times)  until it’s smooth.
5. Pat down until it’s 5cm thick. But we all know that the thicker it is, the better ;]
6. Take a cutter – I’ll leave the size up to you; and plunge that into the dough. You should be able to get about 6-8 scones.
7. Place onto a tray lined with baking paper, and dress with beaten yolk for that glow.

 

8. Bake for 15mins, or until it’s golden brown.
They’re riiiiiising 😀
Golden beauties
9. Remove from the oven, break one in half, then enjoy with clotted cream and jam.

 

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