Ingredients
The following ingredients have 48 Servings
- 4 cups all-purpose flour
- 1/2 cup sugar plus more for sprinkling on top
- 2 teaspoons baking soda
- 3 teaspoons cream of tartar
- 4 tablespoons unsalted butter (cut into small cubes)
- 1 tablespoon lemon zest
- 1 1/4 cups heavy cream plus two tablespoons for brushing on top of the scones
- 1/2 cup fresh lemon juice
- 3 cups powdered sugar (sifted)
- 3-4 tablespoons fresh lemon juice
- Zest of 1 lemon
Instruction
- Line a large baking tray or cookie sheet with parchment paper.
- Preheat the oven to 400 degrees F.
- In a bowl, combine the flour, sugar, baking soda and cream of tartar.
- Add the butter and crumble with your fingertips.
- Add the lemon zest and then gradually add the cream and lemon juice until the dough forms a sticky ball.
- Dump the dough out onto a floured work surface and sprinkle some on top of the dough.
- Roll the dough into a ball and pat down with your hand or a rolling pin until it's about 1 inch thick.
- Using a 2 inch plain circle cookie cutter, cut out the scones and place close to each other on the baking tray.
- Once all of the dough has been used, brush the scones with the remaining heavy cream.
- Sprinkle with extra sugar and place in the oven.
- Bake for about 15-20 minutes or the scones are golden on the top and bottom.
- Let cool and make the lemon icing.
- Sift the powdered sugar into a bowl.
- Add 3-4 tablespoons of lemon juice and the zest of 1 lemon.
- Stir well until smooth and quite runny.
- Brush each scone well with the glaze.
- Serve at once or store in a sealed container.
