Lemon sugar cube scones
- April 2016
- Makes 20
- Hands-on 10 min, oven 12-15 min
Take afternoon tea to the next level with Rebecca Sullivan’s lemon scones – they’re topped with lemon-soaked sugar cubes, which melt to form a zingy, chewy crust. A fab choice for afternoon tea or Mother’s Day.
Or, for lemon scones topped with a boozy lemon cream, make these limoncello and blueberry scones.
- 2.8g (1.7g saturated)
- 22.5g (7.4g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
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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