Lemon Double Drizzle Scones
These are fluffy, zesty scones covered in a lemon drizzle and extra lemon drizzle icing. This makes them the perfect light scone full of fresh lemony flavour. This recipe can be made vegan using alternative butter and milk! You'll need two medium fresh lemons for this.
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Servings: 6
Ingredients
- 275 g Plain Flour
- 1 tbsp Baking Powder
- 3 tbsp Granulated Sugar
- 110 g Butter Cold, Cubed
- 75 ml Milk
- 1 Lemon Zest
For the two Drizzle Toppings
- 1.5 Lemons Juice
- 75 g Granulated Sugar
- 0.5 Lemon Juice
- 3 tbsp Icing Sugar
Instructions
- Preheat oven to 210C/190C Fan/Gas 6. Line a large baking tray.
- In a food processor, or using your hands, combine the flour, sugar and baking powder. Then add the butter and rub in, until the mixture resembles breadcrumbs.
- Add the milk to the dough, along with the lemon zest. Use a knife to combine until the mixture forms a shaggy dough.
- Tip the mixture onto a baking sheet, shape into a circle about 15cm wide (just keep a good 1 inch of height). Score lines to mark where you will cut them once baked (I divide into 6 triangles - pizza style).
- Optional: brush over a little milk and sprinkle over some sugar. Bake for 18-20mins, until golden brown.
- Once baked, remove from the oven and use a sharp knife to split the scones into the triangles we scored earlier (do it whilst still warm).
- Make the first drizzle: combine the juice of 1.5 lemons and the sugar. Pour this over each scone. Let cool on a wire rack.
- Once cool make the other drizzle. Combine the icing sugar and lemon juice and drizzle over each scone. Serve once this has set!