Prep 20 mins
Cook 15 mins
Serve with a big dollop of whipped cream. They can be also be frozen.
- 275 g plain flour
- 2 teaspoons baking powder
- 50 g sugar
- 75 g butter, cold
- 1 lemon, zest of
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 120 ml double cream
- 4 tablespoons jam, flavour of your choice
- Pre-heat oven to Gas Mark 5/375°F/190°C.
- You will need a baking tray lined with parchment paper.
- Begin by sifting plain flour, baking powder and sugar in a large bowl.
- Cut butter into cubes and rub into the flour mixture until it looks like crumbs.
- Stir in the lemon zest.
- Combine the beaten egg, vanilla extract and double cream in a small bowl.
- Add the liquid mixture to the flour mixture and stir until just combined.
- Transfer the dough onto a lightly-floured surface and knead gently for 1 minute.
- Divide the dough in half and roll each half of the dough into a 8 inch circle.
- Spread jam on one of the rolled-out dough leaving about 1/2 inch border all around.
- Place the second rolled-out dough on top of the jam layer, gently sealing the edges.
- Now cut the circle into 8 wedges and carefully transfer them onto the baking sheet.
- Make an egg wash of one beaten egg mixed with milk and brush the top of the scones with this mixture.
- Bake on the centre shelf of the oven for about 15 minutes or until lightly golden browned.
- Remove from oven and transfer onto a wire rack to cool.
Another outstanding vote from me. I just love the lemon in this recipe. I trimmed the fat and sugar by replacing the sugar with Splenda, using 2 scant Tbsp of a heart healthy margarine, using egg white only and fat free coffee creamer for the double cream. My jam was no added sugar raspberry. I made it in one whole piece and baked that for 25 mins because I pressed the dough into an 8" circle on a Silpat like mat and didn't want to cut on that. Wonderful!
These ar excellent! I used stawberry jam inside these for a lovely treat. The only "issue" I had was the jam seeped out bit, but that was because I was a bit over zealous with the jam. I did not knead the dough to even close to 1 minute to since I hear that over kneading scone dough can lead to dense and heavy scones. I just folded the dough over a few times and preceded with the rest of the recipe. It was a bit sticky and it was kinda hard to transfer them, but it was well worth it!
Yummy scone, interesting flavours with the bitter lemon zests and sweet jam. We really enjoyed this one for afternoon tea. Only change I made was I used an egg substitute and lactose free cream. I use Recipe #147120 as the jam since we had it at home. Thank you Aaliyah's mum