zoom Lemon scones
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    Lemon scones

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    Lemon scones

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes 35 minutes

    Makes: 12


    30g raisins
    ½ lemon, zest and juice
    450g self-raising flour
    80g unsalted butter, cubed
    3 tbsp caster sugar
    300ml whole milk


    1. Preheat the oven to 200C, gas mark 6. Put the raisins in a bowl and pour over the lemon juice. In another bowl, sift the flour with a pinch of salt and stir in the lemon zest. Add the butter and, using your fingertips, rub into the fl our until it resembles fi ne breadcrumbs.
    2. Stir in the sugar, then gradually mix in the milk until you have a rough dough; mix or knead it as little as possible. Turn onto a floured board and divide in half, so you can make a batch with raisins and one without.
    3. Drain the raisins and gently knead them into one half of the dough. Press each half of the dough lightly until 2cm high, then cut out rounds with a 6cm biscuit cutter.
    4. Put on a baking sheet; bake for 12–15 minutes. Cool on a rack; serve with cream and jam or lemon curd.

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