Tangy Lemon scones make an interesting variation. Decorate with lemon icing or leave plain.
ingredients
makes 7
2 cups self rising flour
large pinch of salt
3/8 cup margarine
2 tablespoons white sugar
1 medium egg, beaten
milk to mix
3 heaped tablespoons lemon curd
1/2 cup Confectioner’s sugar, sifted
crystallized lemon slices
method
1. Preheat oven to hot, 230°C (450°F).
2. Lightly grease a baking sheet.
3. Sift the flour with the salt into a bowl.
4. Rub in 1/4 cup of the margarine.
5. Stir in the superfine sugar with the beaten egg and enough milk to give a soft, light dough.
6. Roll out the dough to about 1/2 inch thickness.
7. Using a plain 2 inch cutter, cut out seven rounds.
8. Put the scones on the prepared baking sheet and cook in oven for 10 - 15 minutes, or until golden.
9. Leave scones to cool on wire rack.
10. Split the scones then sandwich with 2 tablespoons of the lemon curd.
11. Beat the rest of the lemon curd with the remaining margarine and the Confectioner’s sugar until fluffy.
12. Spread this mixture on top of each scone.
13. Cut crystallized lemon slices into small pieces and use to decorate the top of each scone. Serve the same day.
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