British Lemon Drizzle Scones with Clotted Cream

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 2 cup whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest

• 1 cup lemon juice, freshly squeezed
• 1 cup powdered sugar

• 1 cup clotted cream

Method

1. 01
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 02
   In a large bowl, combine the sifted flour, granulated sugar, baking powder, and salt.
3. 03
   Add the chilled, cubed butter to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse crumbs.
4. 04
   Stir in the lemon zest. In a separate bowl, mix the whole milk and vanilla extract, then add to the flour mixture, stirring until just combined.
5. 05
   Turn the dough out onto a lightly floured surface and gently knead to bring it together. Roll out the dough to a thickness of about 1 inch.
6. 06
   Using a 2-inch round cutter, cut out scones and place them on the prepared baking sheet. Re-roll scraps as necessary.
7. 07
   Bake in the preheated oven for 12-15 minutes or until the scones have risen and are golden brown.
8. 08
   While the scones bake, prepare the lemon drizzle by mixing the fresh lemon juice with powdered sugar until smooth.
9. 09
   Once baked, remove the scones from the oven and let them cool slightly. Drizzle the lemon glaze over the warm scones.
10. 10
    Serve warm with a generous dollop of clotted cream.