Afternoon-Tea Lemon Scones Recipe

Ingredients

• 350 g self-raising flour, plus extra for dusting
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 75 g unsalted butter, cold and cubed
• 50 g caster sugar
• Finely grated zest of 2 lemons
• 190 ml whole milk, plus up to 1 tablespoon more if needed
• 1 teaspoon vanilla extract
• 1 large egg, beaten with 1 teaspoon milk, for glazing
• Lemon curd and clotted cream, for serving

Method

1. 1

   Heat the oven to 220 C, or 200 C fan, and line a baking sheet with baking paper.

2. 2

   Whisk together the flour, baking powder, and salt. Rub in the butter until the mixture resembles coarse crumbs.

3. 3

   Rub the sugar and lemon zest together between your fingertips until fragrant, then stir them into the flour mixture.

4. 4

   Combine the milk and vanilla. Pour them into the dry ingredients and mix gently with a table knife to make a soft dough, adding the extra milk only if needed.

5. 5

   Turn the dough onto a lightly floured surface, fold it twice, and pat it to 3 cm thick. Cut 12 rounds with a 5 cm cutter, gathering the scraps gently for the final rounds.

6. 6

   Arrange the scones close together on the sheet. Brush the tops with the egg glaze without letting it run down the sides.

7. 7

   Bake for 11 to 13 minutes, until risen and golden. Cool for 10 minutes, then split and serve with lemon curd and clotted cream.