These Lemon Drizzle Scones are a new creation for me, inspired by my Raspberry & Lemon and Strawberry & Orange Drizzle Cakes, as well as the Lemon Drizzle Cake I make in the tea rooms.
As with all my sweet scones they are delicious served with clotted cream, but when also served with my Homemade Lemon Curd they really do make a special scone. They are of course still very good with butter and lemon curd and as testified by some of my customers in the tea rooms – all you actually need is butter!
I have recently been experimenting with a lot of different flavoured scones and these Lemon Drizzle Scones have proved one of the most popular.
If you can it is always preferable to use buttermilk when making scones, but if you don’t have any, milk will be just fine – full cream if possible. In my ‘How to make Buttermilk Soda Bread‘ I do include an explanation of how to make buttermilk.
Ingredients you will need to make Lemon Drizzle Scones
- 1 pound / 450 grams / 3 cups self raising flour
- 2 teaspoons baking powder
- 2 ounces / 55 grams / ¼ cup caster sugar
- 2 large lemons rind (zest) and juice
- 4 ounces / 110 grams / ½ cup butter (softened)
- Approx ½ pint buttermilk / milk
- 4 ounces / 110 grams / ½ cup granulated sugar (for the glaze)
Directions
- Pre-heat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 7.
- Sieve the flour and baking powder into a large mixing bowl and stir in the caster sugar and lemon zest.
- Add the butter cut into small pieces and rub in until the mixture resembles fine breadcrumbs.
- Stir the juice of half a lemon into the buttermilk or milk.
- Mix to a soft dough using this liquid. You may need a little more milk or buttermilk.
- Turn out onto a floured working surface and knead very lightly until smooth.
- Pat out to about 1 ½ inches thick and cut into rounds with a metal cutter.
- Gather together the scraps of dough and pat out to cut more scones until you have used all the dough. A 2 ½ inch (6.5 cm approx) cutter will give you 8-10 scones.
- Place the scones on a well floured baking tray or one lined with baking parchment and brush the tops with milk.
- Bake in the pre-heated oven for about 20-25 minutes or until well risen and golden brown.
- While the scones are cooking make the glaze.
- Mix the granulated sugar with the juice from the remaining 1 ½ lemons until the sugar is partially dissolved.
- When the scones come out of the oven spoon this glaze over them immediately.
- Leave the scones on the baking tray to cool for 5 minutes and then remove to a wire rack to finish cooling or serve warm straight away.
Equipment you will need to make Lemon Drizzle Scones
As with all of my scones these Lemon Drizzle Scones are easy to make and require no special equipment. Along with the essential items make sure you have a baking tray, some parchment paper, a metal cutter, a mixing bowl and a wire rack. The items I have linked to here are of course only suggestions.
Lemon Drizzle Scones
Course: Scones, Sweet SconesCuisine: BritishDifficulty: Easy8-10
servings20
minutes20
minutesIngredients
1 pound / 450 grams / 3 cups self raising flour
2 teaspoons baking powder
2 ounces / 55 grams / ¼ cup caster sugar
2 large lemons rind (zest) and juice
4 ounces / 110 grams / ½ cup butter (softened)
Approx ½ pint buttermilk / milk
4 ounces / 110 grams / ½ cup granulated sugar (for the glaze)
Directions
- Pre-heat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 7.
- Sieve the flour and baking powder into a large mixing bowl and stir in the caster sugar and lemon zest.
- Add the butter cut into small pieces and rub in until the mixture resembles fine breadcrumbs.
- Stir the juice of half a lemon into the buttermilk or milk.
- Mix to a soft dough using this liquid. You may need a little more milk or buttermilk.
- Turn out onto a floured working surface and knead very lightly until smooth.
- Pat out to about 1 ½ inches thick and cut into rounds with a metal cutter.
- Gather together the scraps of dough and pat out to cut more scones until you have used all the dough. A 2 ½ inch (6.5 cm approx) cutter will give you 8-10 scones.
- Place the scones on a well floured baking tray or one lined with baking parchment and brush the tops with milk.
- Bake in the pre-heated oven for about 20-25 minutes or until well risen and golden brown.
- While the scones are cooking make the glaze.
- Mix the granulated sugar with the juice from the remaining 1 ½ lemons until the sugar is partially dissolved.
- When the scones come out of the oven spoon this glaze over them immediately.
- Leave the scones on the baking tray to cool for 5 minutes and then remove to a wire rack to finish cooling or serve warm straight away.
Homemade Lemon Curd for Lemon Drizzle Scones
You can find some very good jars of lemon curd in the shops. I used one for my Lemon Cake recipe recently as I was making a number of cakes in the tea rooms and it was just more convenient because I needed a fairly large quantity. Also, they do keep longer than homemade jars of lemon curd.
However, if you do have the time and only need a small amount then it really is worth making your own – nothing beats it!
Lemon curd needs to be cooked gently over a low heat and whisked continuously. This allows the eggs and butter to thicken the mixture without curdling, resulting in a smooth and luxurious consistency. I like to whisk all of my ingredients in a bowl placed over a saucepan of gently boiling water – don’t cook over a direct heat. I cover the whole process in my Lemon Curd recipe post.
Happy Baking!
Tanya
