Honey and Lemon Scones

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Lemon and honey is such a perfect combination, and in the heat of the summer lemon is so refreshing.

I used a plain runny honey, however if you favour honey that is more floral then the flavour will be much more enhanced.

This recipe will make 6 x 65mm scones or 4 x 75mm scones.

You will need:

  • 230g Plain Flour (plus extra for dusting)
  • 1tsp Cream of Tartar
  • ½ tsp Bicarbonate of Soda
  • 30g / about 2 tbsp Runny Honey
  • 60g Butter
  • Grated zest of half a large lemon (more if you like a real zing)
  • 6-7 tbsp Cold Milk
  • 1 Egg beaten for glazing (optional)
  • Sprinkle of granulated sugar (optional)

Method:

  • Pre heat the oven to 180 degrees grease baking sheet.
  • Sift the flour, cream of tartar and bicarbonate of soda together.
  • Mix in the honey and butter into the flour until the mixture resembles breadcrumbs.
  • Stir in the lemon zest
  • Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk. I found due to the use of honey instead of sugar these scones required less milk than usual.
  • You do not want to over handle the dough or the will be hard and tough.
  • Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick. Cut out to your desired size with your cookie cutter.
  • Place your scone on the baking sheet, reform the dough scraps and repeat until all the dough has been used.
  • Glaze the tops with the beaten egg and sprinkle with a little granulated sugar.
  • Bake for about 10-15mins or golden brown.
  • These are best on the day of cooking but will keep for 2-3 days in an air tight container.

Perfect with lemon curd and cream!

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5 thoughts on “Honey and Lemon Scones

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