Lemon drizzle scones

Lemon drizzle scones

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(6 ratings)

Prep: 20 mins Cook: 12 mins


Makes 6

We've combined two of your favourite baking recipes to create one tea party treat - zingy lemon drizzle cake and traditional English scones

Nutrition and extra info

Nutrition: per scone

  • kcal270
  • fat8g
  • saturates5g
  • carbs46g
  • sugars16g
  • fibre2g
  • protein5g
  • salt0.8g
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  • 250g self-raising flour, plus a little extra for dusting
  • 50g butter, chilled and cut in small pieces, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g golden caster sugar
  • zest 2 lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 125ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 4 tbsp full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the drizzle icing

  • 3 tbsp icing sugar
  • zest 1 lemon, plus a little lemon juice



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 white sugar cubes, crushed, or 1 tbsp preserving sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • clotted cream and jam, to serve


  1. Heat oven to 220C/200C fan/gas 6 and grease a large baking tray. In a large bowl, rub the flour, 1⁄4 tsp salt and the butter together with your fingertips until the mixture resembles fine breadcrumbs. Add the caster sugar and lemon zest, and stir with a cutlery knife. Mix together the buttermilk and milk. Make a well in the centre of the flour mix and add the liquid. Use your cutlery knife to combine the mixture as a soft dough, but don’t overmix or the scones will be heavy.

  2. Tip onto your work surface and pat the dough out to a 2.5cm thickness. Use a 7cm cookie cutter to stamp out the scones. Don’t twist as you cut, as this will stop the scones rising to their full potential. Any scraps of dough can be gently pushed back together to make more scones. Place the scones on the baking tray and bake for 10-12 mins until golden, then transfer to a wire rack and leave to cool.

  3. Mix the icing sugar with enough lemon juice to make a thick but runny icing. Drizzle over the scones, then scatter with the crushed sugar cubes and lemon zest. Leave to set for 10 mins, then enjoy with clotted cream and jam.

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Comments, questions and tips

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8th Sep, 2017
I made these using a heart shaped cuter and they were very good. I didn't use crushed sugar cubes as I too thought they had enough sugar in them. Comments from my daughter - in - law summed it up, YUM!
deejayellie's picture
28th Aug, 2015
Lovely recipe - a nice change from fruit scones and cheese scones.
Frantic Flapjack
24th Jul, 2014
The lemon flavour was a really nice change. I used slightly smaller cutters as I didn't want large scones. I made up the lemon icing but didn't put crushed sugar cubes on as I felt they already had enough sugar. Served with clotted cream and lemon curd. Yum!!
30th Jul, 2014
Your comments sound sensible: I thought they sounded sweet! (aren't the scones themselves meant at least to be lower fat - don't spoil with too much sugar!!) And lemon curd would go great.
Janet Kaiser's picture
Janet Kaiser
13th Jan, 2015
Please can you give quantities when using plain flour? I do not have access to self-raising. Thank you.
goodfoodteam's picture
20th Jan, 2015
Hi Janet Kaiser, thanks for your question. You can make your own self-raising flour by adding 1 tsp of baking powder for every 110g of plain flour. So for this recipe 250g plain flour mixed with 2 tsp baking powder should be fine. Hope this helps. 
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