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)
- 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!