Spring makes me want to add some zing – some bright, sunshine freshness to add light to the palate and awaken the taste buds after months of comforting cosy foods.
My mum recently gave me a lovely little elegant plate which was my grandmother’s favourite. It’s so pretty that I decided it needed to be used for an elegant but also traditional dish, and not much fits the bill as perfectly as some scones.
But these scones don’t just look pretty, they also provide the double whammy of lemon scented insides and surprisingly zingy lemon drizzle topping. Unusual for a scone that’s for sure, but also totally delightful. Best served with a warm blueberry compote.
Lemon Drizzle Scones (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
Makes about 12
- 220g plain flour
- 1 1/2 tsp baking powder
- 2 tbsp dairy-free spread
- 2 tbsp caster sugar
- Juice and zest of 1 lemon
- Pinch of salt
- Up to 100ml oat milk
- 1-2 tbsps granulated sugar
- Juice of 1/2 a lemon
– Preheat the oven to 200 degrees centigrade/Gas mark 6
– Grease and flour a baking sheet
– Mix together the flour, salt, baking powder, sugar and lemon zest. Rub in the spread until the mixture resembles fine breadcrumbs.
– Pour in the lemon juice and some of the oat milk. Gently bring together to form a soft dough (do NOT knead or you’ll end up with rock hard scones!). Add more milk if necessary.
– Gently pat out to a circle about 5cm thick. Stamp our circles and place on the baking sheet. Gather up the remaining dough, pat out again and stamp out more circles until all the dough is used up
– Brush the tops with lemon juice and sprinkle over some granulated sugar
– Bake for 20-25 minutes until well risen and golden on the tops and bottoms