I made these scones recently for Priya’s birthday afternoon tea, adapted from a basic scone recipe but with a lemony flavour and they came out great so I thought I’d share my recipe. It’s quick and easy and gives great results!

Ingredients:

350g self-raising flour, plus more for dusting
1 tsp baking powder
85g salted butter
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
zest of 2 lemons & juice of half a lemon
beaten egg, to glaze

To Serve:
Jam or curd and clotted cream

(I use cherry jam or mango & passionfruit curd.)

Method:

• Heat the oven to 220°C/200°C fan/gas 7.
• Mix 375g self-raising flour and 1 tsp baking powder in a large bowl.
• Add the lemon zest and 85g butter and rub in with your fingers until the mix looks like fine crumbs, then stir in 3 tablespoons caster sugar.
• Pour 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add 2 teaspoons vanilla extract and juice of 1/2 lemon, then set aside for a moment.
• Put a baking tray in the oven to heat. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet initially.
• Sprinkle some flour onto your work surface and tip the dough out. Cover the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother and less sticky. Pat into a round about 4cm deep.
• Use a 5cm cutter (with a smooth edge for the best rise) and dip it into some flour. Plunge into the dough and repeat until you have no space left. Press what’s left of the dough back into a round to cut out more scones and repeat until you’ve used all the dough.
• Brush the tops with beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Serve warm or cold on the day of baking, generously topped with clotted cream and jam or curd.

You can also make them in advance and freeze them, just wait for them to cool first and wrap tightly or freeze in a tub. Defrost for a few hours at room temperature, then put in a low oven (about 160°C/140°C fan/gas 3) for a few minutes to refresh.

I tend to put my cream on first, like it’s butter but obviously MUCH thicker! 😉

They are perfect for afternoon tea!