I love love scones, I was reading one of Anna Oslon’s cook books and she had a recipe to make lemon scones. I have never had a lemon scone before, but I love anything lemon, from lemon and poppy-seed muffins to lemon infused cakes, you get the picture.
I have never even attempted to add a fruit zest into a cake yet, it always seems a bit daunting and most of the time my lemons or limes zest are so soft that they can even grate on my small hand-held grater. This time I made sure my lemons were hard.
3 cups cake flour.
1/3 cup castor sugar.
1 tbsp. baking powder.
Zest of one lemon.
½ tsp salt.
9 ounces margarine, cubed.
¾ cup whipping cream.
1 tsp vanilla essence.
In a bowl, mix all the dry ingredients, making sure that everything is mixed nicely.
Using your pastry cutter, cut the margarine into the flour mixture.
If you do not have a pastry cutter, use your fingers rubbing it into the flour mixture until it resembles crumbs.
Add the cream and vanilla essence.
Mix until the dough comes together.
Turn out onto a floured surface and roll out into a rectangle.
Fold in half and roll out again and fold in half again.
Roll out once more and using a circle cookie cutter, cut out rounds.
Place on a greased baking tray.
Bake in a preheated oven at 180 degrees for 15 – 20 minutes or until the tops are nice and golden brown.
Serve with whipped cream and homemade strawberry jam.
Prepared, tried and tested by: Bobby Swanson
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