Sugar and Spice! Glazed Lemon Tea Scones

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

• Ready In: 30 mins
• Serves: 8
• Yields: 8 Glazed Lemon Scones

Ingredients

• Scones

• 2  cups self raising flour
• 1⁄3 cup  white caster sugar
• 1  teaspoon baking powder
• 1  teaspoon cream of tartar
• 1⁄4 teaspoon mixed spice (or a mixture of cinnamon, nutmeg and cloves)
• 1⁄8 teaspoon salt
• 1  lemon, zest of, finely grated
• 3  tablespoons  cold unsalted butter, cut into small pieces
• 1  cup  double cream or 1  cup  whipping cream, plus a little for brushing
• 1  egg, beaten

• Glaze

• 1  cup icing sugar (confectioners' sugar)
• 1 -2  tablespoon fresh lemon juice
• 1  tablespoon  melted unsalted butter
• 2  tablespoons  double cream or 2  tablespoons  whipping cream

Directions

1. Heat the oven to 200C/400°F Grease a large, heavy baking sheet.
2. 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.
3. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
4. 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.
5. 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.
6. 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.
7. 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.
8. Serve them with butter, cream or lemon curd for a tea-time treat!