These lemon scones are so yummy and easy to make. They're soft and light with a crumbly and slightly crunchy outside. We've added a lemon drizzle topping with a sprinkling of poppy seeds for that extra punch of sweet lemony flavour. Fancy spreading some lemon curd in the middle? We've got the perfect lemon curd recipe. You don't need an occasion to bake these tangy treats, just a day ending with a 'Y' is a good enough reason in our books.
14 ingredients12 steps
Vegetarian
Method
Step 1
Preheat your oven to 190ºc/ 170ºc fan/ gas mark 5, Line a baking sheet with some baking parchment.
Step 2
Mix together the flour and salt in a large bowl. Rub in the butter until you have a breadcrumb consistency.
Step 3
Stir in the sugar and lemon zest from 1 lemon
Step 4
In a separate bowl, beat the egg and stir in 3 tbsp of the buttermilk.
Step 5
Add this to the flour mixture and gently mix in.
Step 6
Add the final 1 tbsp of buttermilk and bring the mixture togther with your hands. Add a little more flour if the mixture is too sticky.
Step 7
Turn out onto a floured surface and form a flat round. Roll or press out into a 20cm/8in circle.
Step 8
Transfer this to the baking sheet and mark into 8 segments with a knife.
Step 9
Bake for 25 minutes but check for doneness after 20 minutes.
Step 10
When cooked allow to cool completely on a rack.
Step 11
Make the glaze by combining the icing sugar, vanilla extract, lemon juice and water. When the scone is cool, pour over the glaze and sprinkle with poppyseeds and lemon zest.
Step 12
Allow to set before serving.
Ingredients
MetricImperial
For the Scones
225gAllinson's Self Raising Flour
0.25 tspSalt
75gButter
50gBillington's Unrefined Golden Caster Sugar
1Large Egg
4 tbspButtermilk
15gPoppy seeds
From 1 lemonLemon zest
For the Lemon Drizzle
300gSilver Spoon Icing Sugar
1 tbspJuice of one whole lemon
1 tbspWater
0.25 tspNielsen-Massey Vanilla Extract
2 tbspPoppy seeds
From 1 lemonLemon zest
Utensils
Baking sheet
Baking parchment
Mixing bowl
Rolling pin
Sharp knife
Cooling rack
1 Baker Ratings
Yes! This recipe is great. I've made it twice now! thanks Baking Mad
