Lemon almond scones

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.



4 Comments Add yours

  1. ginapoet says:

    Mmmmmm . . . those look amazing! My husband is deathly allergic to almonds, I wonder what would be a satisfying substitute . . . .


    1. vannillarock says:

      Hi! Thank you they really taste good too. If it is not a general nut allergy then maybe you could grind in the food processor a nut he likes- I’m thinking macadamia rather than pecan, but I don’t know. They will taste good just as lemon scones, I think. Thanks for stopping by my blog 🙂


      1. ginapoet says:

        Great advice! Thank you. I think macadamia would be a good choice. Fun post!!


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