Seedhouse Bread Flour Lemon Scones

Seedhouse Bread Flour Lemon Scones

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14-18 minutes 9 scones Nuts Vegetarian

About this recipe:

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The lemon drizzle topping on these tasty scones compliments the light crunch of Seedhouse Bread Flour. For a real lemony treat, serve these seeded scones spread with lemon curd.

Equipment:

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large baking tray and 2 x mixing bowls

Ingredients:

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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

Method:

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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.

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