June 2021 Journal

June 1st

Lemon Scones – we promised you this recipe last month, but we missed the deadline. Here it is now

Lemon Scones. Makes 8.


400 g self-raising flour
1 tsp baking powder
100 g butter, cubed
100 g caster sugar
150 ml milk – not chilled (warmed slightly).
1 tsp vanilla extract
1 egg, beaten
Zest and juice of 2 lemons
Pinch of salt

1 Pre-heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking paper.
2 Tip the flour and baking powder into a large bowl with a pinch of salt, then mix.
3 Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
4 Make a well in the dry mix, then add the milk, lemon juice and zest, and combine it quickly with a table knife until it makes a soft dough – use a little more milk if necessary.
5 Turn the dough out onto a floured work surface, knead a little, then pat it out or roll it to about 3cm deep. Use a 7cm round cutter to cut out 10 scones.
6 Place on the baking tray and brush the tops with a beaten egg. Bake for approx. 12-15 mins until risen and golden on the top.

Eat with either butter or clotted cream and maybe some lemon curd. You may also like to top the cooled scones with lemon icing (made with icing sugar with added lemon juice).

Editor: As a complete novice, I tested this recipe. I used a food processor for the mixing in steps 2 and 3, then transferred to a large bowl for step 4.

Not sure I got the dough consistency right, but I coped. Couldn’t achieve the recommended thickness, so I used a smaller cutter (6cm) and ended up with 14 small scones of various sizes!

However, “the proof of the pudding is in the eating”.

– They were really nice.