These are seriously yummy sweet scones- you can spread with lemon curd, clotted cream, butter, but it really isn't necessary
Over at tutti dolci I discovered this delicious scone recipe using Meyer lemons. Rich sweet scones are not common in the UK but farmers markets here are full of interesting small suppliers. I made small variations to the recipe and made it the super easy way- totally in the processor. When I am back with my Thermomix I will make it in that.
Make sure your butter is straight out of the fridge, or even the freezer for 15 minutes. Self raising flour plus raising agent?- yes, all the best scones do.
Place 4oz butter, 2 cups SR flour, 1 tsp baking powder, 1/3 cup sugar, 1/3 cup ground almonds in processor and blitz in short bursts until breadcrumb consistency. Whisk an egg with 100ml buttermilk and 1/2 tsp almond essence. Its optional but I added 1/2 tsp lemon extract with the grated rind of 2 lemons – yes, they are lemony but the almond ingredients offer a great balance.
Do not over process when adding the liquid ingredients, just enough to bind the ingredients. Lastly add the grated lemon rind.
Bake at 200°C/400°F for about 16 minutes.
Mix juice of half a lemon with. 1 cup icing sugar while scones are in the oven.
Pour the lemon glaze while still warm and sprinkle with almonds and lemon rind before it is set.