tag:blogger.com,1999:blog-21432892667469531792024-02-18T18:46:05.769-08:00Rachel's Reachable RecipesAnonymoushttp://www.blogger.com/profile/06579159723602805690noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2143289266746953179.post-35894273212126543312015-08-21T09:24:00.001-07:002015-08-21T09:24:41.985-07:00Melt in the Mouth Lemon Scones!<h2 style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYkYNFpTuqdjuQxfy9RJGNYAxSRsQMcv3GB4drZcFBm05A5WcJ8Ns45h08ws4DEUICwg3nzXo0LAt-RzouWkSMPIC0kPslltY6wSKW3TnPdklYCD7erLbce7Uq4lq2DJR5M-MtK1SshiC/s1600/IMG_1415.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYkYNFpTuqdjuQxfy9RJGNYAxSRsQMcv3GB4drZcFBm05A5WcJ8Ns45h08ws4DEUICwg3nzXo0LAt-RzouWkSMPIC0kPslltY6wSKW3TnPdklYCD7erLbce7Uq4lq2DJR5M-MtK1SshiC/s320/IMG_1415.JPG" width="240" /></a><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">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!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">You will need:</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">For the scones:</span></div>
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<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">375g Plain Flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">65g Caster Sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 1/2 teaspoons of Baking Powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 1/2 teaspoons of Bicarbonate of Soda</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">A pinch of salt (I didn't use these as used slightly salted butter)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">170g Butter</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">135ml Milk</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tablespoons of Lemon Juice</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Lemon zest (I zested about 3/4 of a lemon)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Tablespoon of Vinegar</span></li>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">For the Icing:</span></div>
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<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">250g Icing Sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">75g Melted Butter</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 1/2 tablespoons of lemon juice (or to taste)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Teaspoon of Vanilla extract</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Water to thin the icing if too thick (I didn't use)</span></li>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Firstly put all your dry ingredients (Flour, Caster Sugar, Baking Powder, Bicarb, Salt and Butter) into a bowl.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">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.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">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!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">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.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">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 </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">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.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Put into a fan assisted oven at 170 degrees for 10-15 minutes or until scones are golden brown.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">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.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">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! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">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.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">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?</span><br />
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