Lemon sugar cube scones
- April 2016
- Makes 20
- Hands-on 10 min, oven 12-15 min
Take afternoon tea to the next level – Rebecca Sullivan’s scones are topped with lemon-soaked sugar cubes to form a zesty, chewy layer.
- 2.8g (1.7g saturated)
- 22.5g (7.4g sugars)
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.
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