Recipe by French Tart
Delightful light and lemony glazed scones with just a hint of spice! These are even more delicious when split and spread with lemon curd - and maybe a dollop of cream for good measure! These would be wonderful when served for afternoon tea, or make a batch up for a spring picnic. This recipe was on a set of recipe cards that a kind friend sent to me from the States, and I adapted them slightly to my own taste. If you are unable to source mixed spice, I have a recipe for mixed spice on zaar: Mixed Spice - Traditional Old Fashioned English Pudding Spice
Top Review by Meme*
These are wonderful! I've made them twice and I added them to our family menu, because everyone loved them and keep asking me for more. I used the mixed spice and added some raisins and fresh cranberries to make them fruitier. Thanks for excellent recipe!
- 473.18 ml self raising flour
- 78.07 ml white caster sugar
- 4.92 ml baking powder
- 4.92 ml cream of tartar
- 1.23 ml mixed spice (or a mixture of cinnamon, nutmeg and cloves)
- 0.59 ml salt
- 1 lemon, zest of, finely grated
- 44.37 ml cold unsalted butter, cut into small pieces
- 236.59 ml double cream or 236.59 ml whipping cream, plus a little for brushing
- 1 egg, beaten
- 236.59 ml icing sugar (confectioners' sugar)
- 14.79-29.58 ml fresh lemon juice
- 14.79 ml melted unsalted butter
- 29.58 ml double cream or 29.58 ml whipping cream
Directions See How It's Made
- Heat the oven to 200C/400°F Grease a large, heavy baking sheet.
- Sift the flour, sugar, baking powder, cream of tartar, mixed spice and salt into a large mixing bowl. Add the lemon zest and lightly mix with your hands.
- Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
- Make a well in the centre of the dry ingredients and add the cream and the beaten egg; mix with a knife; then using a wooden spoon, combine all the ingredients together, just until the dough holds together.
- Scrape the dough onto a floured surface and using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 1 inch thick, then using a pastry (biscuit or cookie) cutter, cut out 8 rounds, for 8 scones. Transfer the scones to the baking sheet, leaving plenty of space between them. Brush the tops lightly with extra cream.
- Bake the scones in the centre of the oven until golden brown, about 15 to 20 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
- While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth. If necessary, you can thin the glaze with more lemon juice, stirring in a 1/2 teaspoon at a time. When the scones have cooled for another 5 to 10 minutes, drizzle each one generously with the lemon glaze.
- Serve them with butter, cream or lemon curd for a tea-time treat!