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.

Ingredients:

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.

Method:

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.