Is there anything better than sitting down with a big pot of tea and a freshly baked scone with jam and cream? I've had many a happy afternoon sat with family and friends tucking in to a classic cream tea - it's jam, THEN cream btw.
Although a traditional fruit scone is a good old classic, there's been a recent upturn in the popularity of different flavours and this is a trend I can well and truly get behind.
So we've been in the kitchen, rustling up a few twists on the classic and these are a real winner. Flavoured with lemon zest, they're tangy and sweet with a slightly crunchy top. Best served with freshly whipped cream to counteract the tang of lemon and a slick of lemon curd, they're sure to impress friends and family if you've got an afternoon tea on the cards.
Below, you'll find a few things to keep in mind when making these - some of our best hints and tips! And the full recipe which you can print and add to your recipe folder.
Hints and Tips:
Butter: Make sure your butter is a good quality, creamy and above all else, chilled. Your butter needs to be hard enough to cut in to good sized chunks and rubbed in to your flour thoroughly.
Rubbing together: This process will take a bit longer than you might think. Use the ends of your fingertips, ever so lightly to rub your ingredients together and keep going until you have a golden, breadcrumb like mixture.
Adding Milk: I always thought that 'curdled milk makes the best scones' was for sure an old wives tale, but it turns out my grandma was right. Add a teaspoon of lemon juice to your 100ml of milk for light and fluffy scones. Only add as much milk as you need to bring your mixture together - you don't want them to be too wet otherwise they'll come out quite heavy.
Baking your scones: Ok, so this is my ultimate trick and definitely not one to skip. Add a bowl of boiling water to the bottom of your oven while your scones bake. The steam will give them a lovely rise and help with that slightly tougher outer and fluffy inner.
- 250g Self Raising Flour (plus extra for rolling out)
- 75g Caster Sugar
- 1 Lemon (Zest and Juice before you begin)
- Extra Flour for rolling out
- 2 eggs
- 100ml Milk
- 50g Icing Sugar
- 1 Tbsp Granulated Sugar
Step 1: Preheat your oven to 200C/180C Fan/Gas Mark 5. Line a baking tray with greaseproof and leave to one side.
Step 2: Make sure your butter is chilled before you begin and cut in to a small chunks. In a large bowl, add your flour, sugar and butter chunks and using your fingertips, rub your ingredients together until you have a fine, breadcrumb like mixture.
Step 3: In a separate bowl or jug, add your milk, egg and 1 tsp of lemon juice and whisk together with a fork until curdled and thick. Create a well in the middle of your dry ingredients and pour in your egg mix and add your lemon zest.
Step 4: Using a large spoon, or round edged knife (whichever you prefer!) slowly combine the ingredients together until you have a dough. Be careful not to over mix here, you just want to bring it all together. Your dough will be tacky and a little wet.
Step 5: Sprinkle the small bag of flour on to your work surface and transfer your dough. Very gently using a rolling pin, roll out your dough to around a 3-4cm thickness. Make sure to cover your rolling pin in flour to stop it sticking.
Step 6: Using a medium sized pastry cutter (or pint glass if you don't have a pastry cutter!), cut your scones out and spread them at least 2cm apart on your baking tray. Roll your leftover dough back up and re-roll it out again to get as many scones as possible.
Step 7: Whisk a small egg with a fork and brush the tops with a pastry brush to ensure you get a shiny top. Bake your scones for 12-15 minutes or until golden brown on top and around the edges. To get an extra light texture, add a bowl of boiling water to the bottom of your oven. The steam will give a wonderful rise and your scones will be extra fluffy.
Step 8: Once baked, leave in the tray to cool for approx 15 minutes before transferring to a cooling rack. Mix your icing sugar with 1-2tsp of lemon juice and stir until runny. Drizzle on top of your scones and top with granulated sugar. Serve with a generous helping of whipped double cream and lemon curd!