SIMPLY LIVING – One step at a time

Ingredients: for scones

2 cups all-purpose/plain flour

1/4 cup sugar (optional – soft brown sugar)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup (113g) unsalted butter

Juice & zest from 1 lemon

1/4 cup milk (substitute with plain yoghurt or use buttermilk)

Ingredients: for lemon glaze

1/2 cup icing sugar

4 teaspoon lemon juice

Zest from 1/2 lemon

Method:

• Add lemon juice into the milk and stir. Do not use lemon juice or milk if you are using buttermilk. We are creating buttermilk to be used in this recipe. The lemon juice acts as a agent to make the milk sour aka buttermilk.
• Mix all the dry ingredients (flour, sugar, baking powder, baking soda) and the lemon zest together in a mixing bowl.
• Dice the butter & rub it into the dry ingredients.
• Add the lemon milk/buttermilk into the dry ingredients & mix till just combined. Use your hand to stir around the bowl and the dough should just come together.
• Put the dough in the fridge to cool down if it feels a little ‘wet’. About 10-15 minutes.
• Preheat the oven to 175°C (350°F)
• Remove dough from fridge. Roll out to about 1cm or 1/2″ thickness on a floured surface or between 2 sheets of cling wrap/baking paper.
• If cutting into triangles : Cut the dough into squares of about 6cm before cutting them in half, diagonally.
• If cutting into rounds : Use a round cutter or drinking glass. Dip the cutter/glass into some flour before cutting into the dough. Lightly squash the rest of the dough together & repeat.
• Bake on lined baking tray and bake for 15 minutes till browned to your liking.
• Cool on wire rack & prepare the glaze

Preparing the glaze:

• Add the lemon zest to the icing sugar.
• Add the lemon juice & mix. If the glaze is too thick, add more lemon juice, a half teaspoon at a time. You want a slightly thick pouring consistency.
• Glaze your scones when they have cooled and before your glaze hardens.

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