Lemon Scones

Valentine’s Day is just around the corner. Here at Fab Towers it’s one of our busiest times of the year, with afternoon tea being our best seller. We’re renowned for our desserts, but arguably scones with clotted cream and jam are the elements that turn “sandwiches and cake” into “afternoon tea”.

One of my favourite scones is our lemon scone (bonus: it’s the most gorgeous baking smell!). Here’s our recipe, so you can enjoy a Fab treat the next time you prepare an afternoon tea.

Renée x

Fab Lemon Scones

( makes 9 mediun sized scones)

Ingredients

500g self-raising flour

100g softened butter

70g caster sugar

1/2 tsp baking powder

Rind of 1 lemon, finely grated

1/2 tsp of lemon essence

Full fat milk / dairy-free milk substitute, for binding the mixture

1 egg yolk to glaze scones

Method

(Heat oven to 160 C, or the pastry temperature of your oven)

1) In a large bowl, blend flour, butter, sugar, baking powder, lemon rind, and lemon essence to create a crumbly flour mixture.

2) Pour milk slowly into flour mixture, gently mixing until the flour mix comes together and you can form it into a ball of dough.

3) Sprinkle a hand full of flour onto your work surface and place the dough on it.

4) Flatten the dough with your palms, until it is about a half an inch thick ( any thinner and your scones won’t rise properly).

5) Line a large baking tray with baking paper.

6) Using a round cutter of your choice, cut scones and place on tray.

7) Lightly whisk egg in a small bowl and lightly brush scones with the whisked egg, or brush with

8) Bake for 35 minutes, or until golden.

9) Once out of the oven cover tightly with aluminium foil, to allow scones to steam.

10) Leave covered until you are ready to eat. Eat warm (15 minutes after baking, to allow the scones to cool a bit), or within a day of baking.

11) Serve with clotted cream and jam.