Catherine's Lemon Scones

Wed, 31 August 2016

Catherine was in the kitchen to show us how to make a batch of lemon scones. 

Ingredients

450g/1lb Odlums Self Raising Flour
250ml Lemonade
250ml Fresh Cream (pouring)

To Serve

Fruitfield Jam
Freshly Whipped Cream

Method

Preheat oven to 420°C/210°F/Gas Mark 7. Lightly dust baking tray with flour.

Sieve flour into a large mixing bowl. Add the cream. With a knife, bring the ingredients together while gradually adding the lemonade.

Turn the dough onto a lightly floured surface and gently press to ½ inch in thickness.

Cut scones using a scone cutter or tumbler. Repeat until all dough is used.

Place on baking tray and bake for 10-12 mins in preheated oven until golden brown.

Cool on wire tray before serving with jam and freshly whipped cream.

Note:

If using 2⅝"/68mm scone cutter or tumbler, you will get 12 scones from this recipe.