Tuesday, 9 December 2008

Lemon Scones with Strawberries and Clotted Cream

I made this wonderful recipe today and just had to share it with everyone. It was my first attempt at making scones and my first try of wonderful Cornish Clotted Cream. Both of them were love at first bite. This recipe was in my Sainsbury's magazine recipe calendar 2009

Makes 12

225g self-raising flour, (or 8 ozs)
50g unsalted room temperature butter, cut into small pieces (or 2 ozs)
3 tbsp casters sugar (or superfine sugar in USA)
zest and juice of one small lemon
100ml 1% fat milk (or 1/2 cup appx)
Icing sugar, for dusting (aka powdered sugar)

Preheat the oven to 220C,425F. Sift the flour along with a pinch of salt into a large roomy mixing bowl. Add the butter and rub it in with your fingertips until it resembles breadcrumbs.

Stir in the sugar and lemon zest. Mix 75ml or most of your milk into the lemon juice and add it to the flour mixture. Stir it around until it begins to come together, then use your hands, adding a spot more milk if necessary to form a dough.

Tip the mixture on to a lightly floured work surface and roll or pat it out to about 2cm thick (appx 1 inch) Stamp out rounds ( I used a glass) and place them on a baking sheet. Brush the tops with a little milk. Bake for 12-15 minutes in total until golden. ( I forgot to brush the top with milk and mine took 12 minutes). Allow to cool until just warm, then dust with icing sugar.

Serve the scones with strawberries and clotted cream. Yummy !

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