Friday, 21 August 2015

Melt in the Mouth Lemon Scones!


These scones are simply divine! If you're not the clotted cream and jam type of person (just for the record it's cream before jam it's all to do with the texture) then these scones are for you! There's no need to fill these with anything as they're so moist and the lemon icing tops them off perfectly. So grab a friend/family member and get baking!


You will need:

For the scones:
  • 375g Plain Flour
  • 65g Caster Sugar
  • 1 1/2 teaspoons of Baking Powder
  • 1 1/2 teaspoons of Bicarbonate of Soda
  • A pinch of salt (I didn't use these as used slightly salted butter)
  • 170g Butter
  • 135ml Milk
  • 2 tablespoons of Lemon Juice
  • Lemon zest (I zested about 3/4 of a lemon)
  • Tablespoon of Vinegar
For the Icing:
  • 250g Icing Sugar
  • 75g Melted Butter
  • 2 1/2 tablespoons of lemon juice  (or to taste)
  • Teaspoon of Vanilla extract
  • Water to thin the icing if too thick (I didn't use)

Firstly put all your dry ingredients (Flour, Caster Sugar, Baking Powder, Bicarb, Salt and Butter) into a bowl.


Use a knife (or a pastry cutter) to combine the dry ingredients until the mixture resembles breadcrumbs. When you get bored/your arm gets tired, grab a friend or in my case my mum and get them to have a go at it.




In a separate jug combine your milk, lemon juice, lemon zest and vinegar. Don't worry if the mixture looks a little odd as if  'split' this is normal!

Make a well in the centre of your dry ingredients and gradually pour in your milk concoction stirring in between until the mixture is moist. I didn't put in all the milk mixture as the dough was wet enough.





Turn your dough onto a lightly floured surface and knead briefly. Then, using a rolling pin, role the dough out to around 1 inch thick or slightly thinner if you like smaller scones. Grab a cutter that resembles the shape of a scone (if you don't have one you could cut around a jam lid) and transfer your scones onto a tray lined with grease proof paper.






Put into a fan assisted oven at 170 degrees for 10-15 minutes or until scones are golden brown.



Now onto the best bit of any sweet treat - the icing. Melt your butter and then combine it with the icing sugar, vanilla extract and lemon juice. Give it a taste - too lemony for you then add a bit more sugar and use water to loosen it up a bit. Not lemony enough then use a bit more lemon juice to loosen your icing up so you can drizzle it on your scones.



Once the scones are completely cool drizzle your icing onto the scones from a height with a spoon or pop it into a small piping bag/freezer bag and snip off the end for a more tidy and impressive look. Personally I like these looking a bit rustic! 

Don't get rid of any of the icing, if you have spare pop it in a little jug and spread it on the scones when cut open. i prefer doing this than eating them with the tradition cream and jam.



I hope you enjoyed this recipe, my family go mad for these, they're perfect for a tea party and in my case perfect for a family debate over whether it's correct do say scone or scOne. What do you say?






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