I love love scones, I was reading one of Anna Oslon’s cook books and she had a recipe to make lemon scones. I have never had a lemon scone before, but I love anything lemon… from lemon and poppy seed muffins to lemon infused cakes… you get the picture.
I have never even attempted to add a fruit zest into a cake yet, it always seems a bit daunting and most of the time my lemons or limes zest are so soft that they can even grate on my small hand held grater. This time I made sure my lemons were hard.
3 x cups cake flour.
1/3 x cup castor sugar.
1 x tbsp. baking powder.
Zest of one lemon.
½ x tsp salt.
9 x ounces margarine, cubed.
¾ x cup whipping cream.
1 x tsp vanilla essence.
In a bowl, mix all the dry ingredients, making sure that everything is mixed nicely.
Using your pastry cutter, cut the margarine into the flour mixture. If you do not have a pastry cutter, use your fingers rubbing it into the flour mixture until it resembles crumbs.
Add the cream and vanilla essence.
Mix until the dough comes together.
Turn out onto a floured surface and roll out into a rectangle. Fold in half and roll out again and fold in half again.
Roll out once more and using a circle cookie cutter, cut out rounds and brush the tops with some cream.
Place on a greased baking tray.
Bake in a preheated oven at 180 degrees for 15 – 20 minutes or until the tops are nice and golden brown.
Serve with whipped cream and homemade strawberry jam.