Seedhouse Bread Flour Lemon Scones

large baking tray and 2 x mixing bowls

LEMON SCONES
50ml milk
1 egg
1 tsp lemon rind, grated
250g Doves Farm Organic Seedhouse Bread Flour
75g caster sugar
4 tsp Doves Farm Baking Powder
25g butter
oil, for tray
milk, for brushing
lemon curd, to serve

LEMON DRIZZLE TOPPING
3 tbsp icing sugar
1½ tsp lemon juice

220°C, Fan 200°C, 425°F, Gas 7.

Lemon Scones

1. Pre-heat the oven.
2. Rub some oil inside a large baking tray or insert a baking liner.
3. Measure the milk into a bowl, add the egg and beat well.
4. Finely grate the lemon rind, add it to the bowl and mix again.
5. Put the flour, sugar and baking powder into a mixing bowl and stir really well to combine.
6. Chop the butter into cubes and add them to the bowl.
7. Using a fork, blend everything together until the mixture resembles breadcrumbs.
8. Add the prepared milk and stir to form a soft mass of dough.
9. Divide the dough into 9 pieces, roll each into a ball and place it on the baking tray.
10. Brush the top of the scones with milk.
11. Bake for 14-18 minutes until golden brown.

Lemon Drizzle Topping and Serving

1. Measure the icing sugar into a bowl.
2. Add drops of lemon juice to make a thick, slightly runny paste.
3. Drizzle the paste over the scones.
4. Split the scones and serve them with lemon curd.