lemon & hazelnut scones

Ingredients for 8-10 scones

75g chilled butter, cut into cubes

350g self raising flour

1 1/2 tsp baking powder

30g caster sugar

50g Roasted hazelnuts or 75g sultanas

Zest of 1 lemon

150 ml milk (100 for the scones - 50 ml to brush the tops)

2 large eggs beaten

Method:

Preheat the oven to 200 degrees and lightly grease a baking tray and add baking paper

If not already roasted, then roast your hazelnuts and crush them into small pieces and leave to one side

Put your flour and baking powder into a large mixing bowl

Add the cubes of butter, rub in lightly and quickly with your fingertips to avoid the mixture getting too warm. It should resemble fine breadcrumbs

Add the sugar

Pour the 100 ml of milk with all but 2 tablespoons of beaten egg mix into the flour

Mix together with a round bladed knife to make a soft and not too sticky dough

Add the lemon zest and hazelnuts and mix using the same knife

Turn the dough out onto a lightly floured surface and knead lightly

Roll and pat out the dough to form a rectangle about 2cm deep, using a 5cm cutter

Cut as many rounds as you can and place them on the baking paper

Gather all the remaining dough and re roll them to get as many scones as possible (normally around 8-10)

Add the 50 ml of milk to the remaining beaten egg and brush the tops of the scones

Bake for 12-15 minutes or until risen and golden

Serve with clotted cream and jam and dust with icing sugar

with love

x

Mary berry delivering the goods with her staple scone recipe

I feel like once you have a good scone recipe you hold onto it and only ever make small adjustments with different types of filling. That’s what I have done for years with Mary Berry’s recipe. I am using lemon zest and hazelnuts today omitting the sultanas but you can make sultana scones if preferred. Make sure to roast the hazelnuts as the flavour works really well with the lemon. Don’t over handle the scones before baking as they become tough, once cooled you can store the scones in the freezer and just reheat in the oven when desired.