Today is lazy Sunday and I was thinking of making some scones for our Sunday brunch at home.....for my family .....we had some turkey sausages and eggs with some toasts with fresh carrot and apple juice......and lemon scones was just nice with some blueberries jam or just plain with some butter......This recipe was changed and the butter had been reduced to suit my taste ...and it is a lighter version than the original one....with a some lemon zest that brings out the flavour of lemon and butter together....
Light Lemon Scones
Ingredients :
16 oz whole wheat flour
1 oz granulated sugar
1 tbsp baking powder
pinch of salt
4 oz cold butter - cut into cubes
1 egg , beaten
1 cup milk
zest of 1 lemon
1 egg yolk - for brushing the scones
Lemon Glaze :
1/2 cup fresh lemon juice
1 cup icing sugar
zest of 1 lemon
Method :
Preheat the oven to 375 F. Line two baking sheets with some parchment paper. Put the flour, baking powder and salt in a large mixing bowl. Use two forks or pastry cutter, blend in the butter till it is a grainy coarse mixture like bread crumbs. Beat the egg and sugar together in another bowl and then add it to the flour mixture.Add milk and the lemon zest to make a soft dough. Turn out the dough onto a floured surface and pat out to a 1 inch thickness. Cut into wedges or rounds with a cookie cutter and place on prepared baking sheets. Brush each scone with some egg wash and then bake them in the oven at 375 F for 25 minutes till lightly browned around the edges.
Brush the warm scones with some lemon glaze and let it set on wire rack. Serve warm with some jam or butter.