2 tbsp sugar
1 tbsp baking powder
3 cups plain/all purpose flour
pinch of salt
1 small lemon, zested
the juice of 1 small lemon (about 2 tbsp)
2/3 cup butter cut into chunks
1 cup of skim milk
rough sugar (we used coffee sugar crystals) for sprinkling and dusting
milk to help the sugar stick
Preheat the oven to 160 C.
Line baking trays with baking paper and spray with oil to prevent sticking. In a large bowl, combine flour, sugar, baking powder, salt and lemon zest. Add the butter and mix with your fingers until mixture is well combined. Make sure to leave a few pea-sized pieces of butter, the chunks will make the scones flaky.
Add the milk and lemon juice and stir until the dough becomes soft (you will probably need to use your hands). Cut the dough into circles — use the rim of a can, a small mug (the way we did it) or a cookie cutter and place on a baking sheet, spacing them 2.5 cm apart. Brush the tops lightly using a pastry brush with milk and sprinkle with the sugar.
Bake for 20 minutes or until lightly golden, turning them around at half time. Makes around 30 scones, depending on size.
*note — we froze some, as they freeze well. They keep for up to 2 months in freezer, and when you are ready to cook them thaw them first then bake as normal.
- also, go ahead and add blueberries, but if they are frozen don’t thaw them, you don’t want the dough to go green.