Lemon sugar cube scones

Lemon sugar cube scones

Take afternoon tea to the next level with lemon scones – they’re topped with lemon-soaked sugar cubes, which melt to form a zingy, chewy crust. A fab choice for afternoon tea, Easter weekend or Mother’s Day.

Lemon sugar cube scones

Or, for lemon scones topped with a boozy lemon cream, make these limoncello and blueberry scones.

  • Serves icon Makes 20
  • Time icon Hands-on 10 min, oven 12-15 min

Take afternoon tea to the next level with lemon scones – they’re topped with lemon-soaked sugar cubes, which melt to form a zingy, chewy crust. A fab choice for afternoon tea, Easter weekend or Mother’s Day.

Or, for lemon scones topped with a boozy lemon cream, make these limoncello and blueberry scones.

Nutrition: per serving

Calories
127kcals
Fat
2.8g (1.7g saturated)
Protein
2.5g
Carbohydrates
22.5g (7.4g sugars)
Fibre
0.8g
Salt
0.4g

Per scone

Ingredients

  • 400g self-raising flour, plus extra for dusting
  • 50g caster sugar
  • 1 tsp salt
  • 60g unsalted butter
  • 310ml buttermilk
  • Finely grated zest 2 lemons,  juice 1 lemon
  • 20 sugar cubes
  • Milk to glaze
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Method

  1. Heat the oven to 230°C/210°C fan/gas 8 and line a large baking sheet with baking paper. Put the flour, sugar and salt in a mixing bowl, then rub in the butter with your fingers until the mix resembles breadcrumbs.
  2. Pour in most of the buttermilk and mix with a butter knife. Add the lemon zest and remaining buttermilk, then form the dough into a ball using your hands.
  3. Turn the dough out onto a floured work surface and knead it a few times. Pat or roll out the dough to a 2cm thickness, then stamp out 3-4cm rounds with a scone/cookie cutter (or use the top of a round drinking glass). Bring the scraps together, then re-pat/roll and stamp again. You should have about 20 small scones.
  4. Place the scones close together on the prepared baking sheet. Squeeze the lemon juice into a small bowl, then drop in the sugar cubes. Turn them in the juice, then remove to a plate (discard the juice). Push one lemon sugar cube into the centre of each scone. Brush the tops with a little milk, then bake for 12-15 minutes until risen and golden. The scones are best served on the day they’re made, with lashings of butter or jam and cream.

Nutrition

Per scone

Nutrition: per serving
Calories
127kcals
Fat
2.8g (1.7g saturated)
Protein
2.5g
Carbohydrates
22.5g (7.4g sugars)
Fibre
0.8g
Salt
0.4g

delicious. tips

  1. For soft scones, wrap them in a tea towel as soon as they come out of the oven and serve warm. If you prefer crusty scones, don’t wrap them, but leave to cool slightly on a wire rack before serving.

Buy ingredients online

Recipe By:

Rebecca Sullivan

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