Small Batch Lemon Scone Recipe
Scones are probably the perfect breakfast recipe for when you want something easy that's also impressive! This particular recipe makes 4 little lemon scones that are perfect for breakfast or a little afternoon snack.
Ingredients
- 120 g flour
- 1/2 tbsp baking powder
- 40 g butter cold and cut into small pieces
- 15 g sugar
- zest of 1 lemon
- pinch of salt
- 90 ml heavy whipping cream
Instructions
- Preheat oven to 425°F and line a baking tray with parchment paper or a silicon mat
- Stir together the flour and the baking powder and then rub the butter into the mixture with your fingertips. The mixture should look like breadcrumbs when you’re done and there won’t be any big pieces of butter left.
- Stir in the sugar, lemon zest and salt.
- Stir in the cream until roughly combined. Tip the mixture straight onto the baking tray and then use your hands to gently knead the mixture together. You wan’t to avoid over kneading so be careful here and just knead until combined.
- Press into a disk that’s about 1/2 inch thick. Cut into four wedges and either leave as is or separate slightly on the tray to give them extra space. Brush the top with a bit of extra cream or milk and sprinkle with sugar.
- Bake for 15 - 18 minutes until well risen and lightly golden.