Lemon Drizzle Scones

Fresh and zingy lemon drizzle scones filled with mascarpone and strawberry jam.

After making buttermilk vanilla scones the other week they went down so well with the family I decided to make more. this time instead of vanilla being the star now it's lemon.

We are gently holding on to summer flavours whilst putting our best foot feet forward into autumn.

My 3 year old daughter stood on a chair beside me whilst I made these, she kept pinching my butter dipping it in the buttermilk mixture, sugar then scoffing! Replacing what she took was a guessing game, it must have worked....

I could live happily eating one of these scones everyday with my afternoon tea, What's your go-to afternoon treat?

                                      

Lemon Drizzle Scones

Recipe adapted from BBC Good Food

Makes: 5 (orig recipe says you get 6)

Skill Level: Easy

Preparation: 20 minutes

Cooking: 12 minutes

UK Cup = 250ml

Ingredients

250 grams self raising flour plus a little more for dusting

50 grams unsalted butter, chilled and cut in small pieces plus extra for greasing

25 grams golden caster sugar 

zest of 2 lemons

125 ml or 1/2 C buttermilk 

4 tablespoon or 1/4 C full fat milk

1/4 teaspoon halal concentrated vanilla extract

For Drizzle Icing

3 tablespoon icing sugar

zest of 1 lemon, plus a little juice

To serve

mascarpone/clotted cream/whipped double cream

jam 

Method

1. Heat oven to 220C/200C fan/gas 6 and grease a large baking tray. In a food processor pulse the flour, 1⁄4 tsp salt and the butter together until the mixture resembles fine breadcrumbs. Add the caster sugar and lemon zest, and pulse a few times. Pour flour mixture into large bowl make a well in the centre, pour buttermilk, milk and vanilla. Use your cutlery knife to combine the mixture as a soft dough, but don’t overmix or the scones will be heavy. 
2. Tip onto your work surface and pat the dough out to a 2.5cm thickness. Use a 7cm cookie cutter to stamp out the scones. Don’t twist as you cut, as this will stop the scones rising to their full potential. Any scraps of dough can be gently pushed back together to make more scones. Place the scones on the baking tray and bake for 10-12 mins until golden, then transfer to a wire rack and leave to cool.
3. Cut the scones in half and slather with mascarpone and jam. Mix the icing sugar with enough lemon juice to make a thick but runny icing. Drizzle over the scones, then scatter with lemon zest. Leave to set for 10 mins, then enjoy with a cup of tea or lemonade!