So, I first made these scones in work when we decided to spice up the scones from the traditional sultana scones and the occasional cherry scones. That’s when we decided on lemon drizzle scones, with the summer we’ve had here being so grey I thought I’d brighten up your autumn instead.
This is super simple, affordable and quick to make and can be easily changed up to create new flavour combinations. Personally, I’m a huge fan of the lemon scones and that lemon icing drizzle just sets the whole scone off. Now lemon and any fruit is a pretty good flavour combination, I’d serve these with either blueberry or raspberry jam, however that is entirely optional and a must is clotted cream. Now the sister has been demanding some form of lemon curd buttercream which I have made plenty of times before. Basically, all you need to do is take;
• 30g butter
• 30g lemon curd
• 110g icing sugar
Then all you need to do is beat together the butter and lemon curd till creamy then gradually beat in the icing sugar and ad a splash of milk if needed. But personally, I prefer some raspberry jam and clotted cream… and obviously a pot of tea, but I’m sure that goes without saying.
You can always prep this mixture by adding all the ingredients together minus the milk and when they are wanted just to add the milk and bake. This dry mix will last for ages kept in an air tight container at room temperature (ok so I’ll be honest, I’m not entirely sure who long it would keep, but a fair while).
• 600g self raising flour
• Pinch of salt
• 1 1/2tsp baking powder
• 150g unsalted butter, cubed
• 150g caster sugar
• 2 lemon zests
• 300ml semi skimmed milk
• 100g icing sugar
• 1tbsp lemon juice
1. Preheat the oven to 180°C.
2. Place the self-raising flour, baking powder, salt and butter in a bowl and rub together until the mixture resembles fine breadcrumbs.
3. Then mix in the caster sugar and lemon zest.
4. Next add the milk gradually till it forms a smooth dough.
5. Tip onto a lightly floured surface and knead for 2-3 minutes, before rolling out the dough to a centimetre thickness.
6. Then with a pastry cutter stamp out circles, place onto a baking tray, brush with milk and bake for 15-18 minutes.
7. Once baked remove from the oven and leave to cool om a wire rack.
8. Then make the lemon drizzle icing by placing a the lemon juice in a bowl with a teaspoon of the icing sugar and then placing it in the microwave for 20 seconds, stirring and then for another 20 seconds.
9. Then dip each scone in the glaze.
10. Next add the remaining icing sugar and then drizzle it over the scones.
11. And finally tuck in!