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Easy Raisin and Lemon Scones

Today –  Easy raisin and Lemon Scones

Try this recipe for light, delicious easy raisin and lemon scones, made with juicy South African raisins and a hint of lemon zest, served with clotted cream and lemon curd. Yum!

Raisin and Lemon Scones, lemon scones

 

Easy Raisin and Lemon Scones

Cooking 18 minutes

Makes 12 raisin and lemon scones

Easy Raisin and Lemon Scones

A delicious recipe for easy raisin and lemon scones
Course Snack
Servings 12

Equipment

  • Oven

Ingredients
  

  • 450 g self-raising flour
  • Pinch of salt
  • 110 g butter, chilled and diced
  • 75 g caster sugar
  • Finely grated zest of 1 lemon
  • 120 g 120g South African raisins (optional)
  • 1 large egg
  • 280 ml milk
  • Lemon curd and clotted cream, to serve

Instructions
 

  • 1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put a baking sheet into the oven to preheat. Sift the flour and salt into a large mixing bowl and rub in the butter, using your fingertips, until the mixture looks like fine breadcrumbs. Stir in the sugar, lemon zest and South African raisins.
     
  • 2 Beat the egg in a measuring jug, then add milk to bring the liquid up to 300ml, mixing well. Add just enough of this to the rubbed-in mixture to make a soft (not sticky) dough - there will be a little liquid left. Bring the mixture together with a round-bladed knife.
     
  • 3 Turn the dough onto a lightly floured surface and knead lightly for a few moments. Roll out to about 3cm thick – it’s a mistake to roll the dough more thinly! Use a 5cm plain or fluted cutter to stamp out rounds. Avoid twisting the cutter - just press it straight through to help the scones rise evenly. Gather any trimmings, re-roll and cut out more scones.
     
  • 4 Arrange the scones quickly onto the preheated baking sheet. Brush the tops with the remaining egg mixture. Immediately transfer to the oven and bake for 15-18min towards the top of the oven, until well-risen and golden brown. Cool for a few moments, then transfers to a wire cooling rack. Serve warm with lemon curd and clotted cream.
Keyword lemon, scone, scones

Ingredients for Easy Raisin and Lemon Scones

450g self-raising flour

Pinch of salt

110g butter, chilled and diced

75g caster sugar

Finely grated zest of 1 lemon

120g South African raisins

1 large egg

Approx. 280ml milk

Lemon curd and clotted cream, to serve

 

Instructions for Easy Raisin and Lemon scones

 

1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put a baking sheet into the oven to preheat. Sift the flour and salt into a large mixing bowl and rub in the butter, using your fingertips, until the mixture looks like fine breadcrumbs. Stir in the sugar, lemon zest and South African raisins.

 

2 Beat the egg in a measuring jug, then add milk to bring the liquid up to 300ml, mixing well. Add just enough of this to the rubbed-in mixture to make a soft (not sticky) dough – there will be a little liquid left. Bring the mixture together with a round-bladed knife.

 

3 Turn the dough onto a lightly floured surface and knead lightly for a few moments. Roll out to about 3cm thick – it’s a mistake to roll the dough more thinly! Use a 5cm plain or fluted cutter to stamp out rounds. Avoid twisting the cutter – just press it straight through to help the scones rise evenly. Gather any trimmings, re-roll and cut out more scones.

 

4 Arrange the scones quickly onto the preheated baking sheet. Brush the tops with the remaining egg mixture. Immediately transfer to the oven and bake for 15-18min towards the top of the oven, until well-risen and golden brown. Cool for a few moments, then transfers to a wire cooling rack. Serve warm with lemon curd and clotted cream.

 

Raisin and lemon scones

 

Cook’s tip: Preheating the baking sheet gives the scones extra lift.

 

If you are a lemon lover do take a peek o at my post on uses for lemons for lots of great tips

 

More lovely lemon recipes

I hope you enjoyed this recipe for raisin and lemon scones. You might also like my recipe for

Easy Shortbread recipe

Lemon drizzle cake

easy raisin scone recipe

Sponge cake delivery

Chocolate fondue recipe

 

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