A Scone has a texture that falls between a bread and a biscuit. It is flaky on the outside and soft on the inside. It is a great dish to be served at breakfast and also compliments perfectly with evening tea.

For this recipe, I have taken the basic scone recipe and added lemon juice and zest to give it a lemon flavour. You can also use the recipe and add in other flavours like blueberry, chocolate chip, orange or cranberry instead of lemon. You can also top it according to the flavour you are going for. Because I made lemon scones, I glazed it with lemon and sugar. You can use an orange glaze, chocolate glaze or even a plain simple sugar glaze.

Yields: 8 scones

Prep Time: 10 mins

Baking Time: 17 mins

Ingredients:

For the Lemon Scone:

1. Flour: 2 cups
2. Sugar: 1/2 cup
3. Unsalted Butter (very cold): 112 g
4. Baking Powder: 1 tbsp
5. Salt: 1/2 tsp
6. Egg (cold): 1 nos
7. Heavy Cream (very cold): 1/2 cup
8. Lemon Juice: 1 tbsp
9. Lemon Zest: 1/2 tbsp

For the Lemon Glaze:

1. Powdered Sugar: 1 cup
2. Lemon Juice: 2-4 tbsp

Directions:

1. In a large bowl sift in flour and baking powder. Add sugar and salt and mix together till combined.
2. Cut the very cold butter into small cubes and add it to the dry ingredients. Using a fork cut the butter into the dry ingredients until it reaches a crumby texture or the texture of almond meal.
3. In a medium bowl, add whisked egg, heavy cream, lemon juice and lemon zest and whisk till combined. Pour the wet ingredients to the bowl with dry ingredients and stir just until combined. Do not over mix.
4. Transfer the dough onto a lightly floured surface. Apply flour to your hands and lightly knead it not more than 4-5 times (use more flour if needed). If the dough is overworked, the scones will end up hard.
5. Pat the dough to a circle with just 1 inch thickness and using a sharp knife dipped in flour, cut the dough into 8 triangle shaped pieces.
6. Gently transfer the cut dough into a baking tray lined with parchment paper. Brush the scones with cream.
7. Bake at 200 degree C preheated oven for about 17 mins or until the top is golden brown in colour. Let the scones cool down completely before glazing it.
8. To make the lemon glaze, add lemon juice to powdered sugar and give it a good mix until it has reached a thick ribbon consistency. Using a piping bag or a spoon, pour over the glaze on top of the scones.

Bon Appetit…!!!