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06/04/2010

Scones

I bake these very regularly and have won prizes at local shows for my honey and lemon scones (entirely my own recipe) in the 1990s when I used to have the time to enter them.

The basic scone mixtures(plain, rich, fruit and cheese) I originally used were from The Bero Book now available on line.

I have also used the Rachel Allen Soda bread scone recipe using buttermilk and find them all great although I feel often they recommend that the dough is rolled out to thinly.

Honey and lemon scones

225 g (8 oz) Self Raising Flour

1 lemon Grated zest and juice

pinch salt

50 g (2 oz) butter

30 ml (2 tblsp) runny honey

enough milk to make a soft dough

method

  1. add the zest of the lemon to the flour and salt. Rub in the butter until it is like breadcrumbs
  2. Add the honey and enough milk to make a soft dough but be careful not to overwork the dough just bring the mixture together.
  3. Preheat an oven to 200°C Place on a floured work surface and roll or pat out to about 2.5cm (1inch). With a cutter, press into the mixture and when you think you are through the mixture give it a sharp tap, do not twist the cutter (this will result in uneven rising in the oven).
  4. Place on a baking sheet just slightly apart, brush the tops with a little milk and cook for 15 minutes or until golden brown.