SUGAR AND SPICE! GLAZED LEMON TEA SCONES

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Sugar and Spice! Glazed Lemon Tea Scones image

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

Provided by @MakeItYours

Number Of Ingredients 14

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
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

Steps:

  • 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!

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