I love the flavour of lemon in baking and thought the use of lemon to flavour scones, a great idea. I made this over the weekend and just in time for Afternoon Tea Week.
These are quick and easy to make. The recipe is quite simple, even a beginner can do this. I used some plump Whitworths Sultanas in the scones. They are quite big and plump as they have been specially selected by Whitworths, who soak the fruits to maintain maximum moisture. Perfect for use in baking.
If you don’t have a cookie cutter, you can cut up the dough to make square scones. I roughly rolled out the dough to about and inch thick and cut them into squares. They are not perfectly shaped and look a bit rustic and definitely home made.
Serve with a bowl of Cornish Clotted Cream and some lemon curd. Enjoy with a pot of properly made loose leaf leaf, served in bone china tea cups and good friends.
Lemon and Clotted Cream Scones
- 75 g unsalted butter
- 225 g plain flour
- 2 tsp baking powder
- 90 g Whitworths Sultanas
- 1 large lemon finely zest or grate the peel
- pinch of salt
- 35 g caster sugar
- 1 medium egg lightly beaten
- 75 ml whole milk
- 120 g lemon curd
- 227 g clotted cream
- Preheat your oven to 200°C/Fan 180°C/Gas Mark 6 then lightly grease a large baking sheet.
- Mix the flour, baking powder, lemon peel and salt in a bowl then rub in the butter with your fingertips.
- Stir in the sultanas, sugar, egg and milk to form a soft dough, handling as little as possible to keep them light.
- Roll the dough out on a lightly floured surface until 1.5cm thick then fold half over the top of itself (this gives a nice natural break to cut them open once cooked), then flatten slightly using the palm of your hand.
- Cut into 24 mini scones using a 4cm cutter, re-rolling as required.
- Bake in the centre of the oven for 10-15 minutes until risen and golden, then transfer to a wire rack to cool completely.
- Once cooled split and fill the scones with lemon curd and clotted cream then serve and enjoy!