Lemon scones
As a rule, I’m rather the type to halve the amount of sugar. Well, for scones, I double or even triple it.
Up to you whether you want a lightly sweetened bake to eat with jam, or you’d rather it was already sweet.
Preparation
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Step 1
Mix the flour sifted with the baking powder, the sugar, the cold butter cut into small pieces and the zest of one lemon.
Add the egg beaten with the milk and the juice of the two lemons.
Turn the dough out onto a floured surface and set the oven to 180 °C.
Cut the dough out, either by rolling it on the work surface or by shaping it into a log and cutting slices from it (the quickest method, which I used here — less pretty, that’s for sure).
Put the scones in an ovenproof dish on a silicone sheet or baking paper.
Bake for 20 or 25 minutes depending on the thickness of the scones.
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