Lemon Drizzle Scones with Clotted Cream and Raspberry Preserve

Ingredients

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

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

• 1 cup clotted cream
• 1 cup raspberry preserve

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 cold, diced butter to the dry ingredients and rub it in using your fingertips until the mixture resembles coarse breadcrumbs.
4. 04
   Make a well in the center and pour in the milk, vanilla extract, and lemon zest. Mix gently with a spatula until a soft dough forms.
5. 05
   Turn the dough out onto a floured surface and knead lightly. Roll it out to a thickness of about 1 inch.
6. 06
   Cut out scones using a 2-inch round cutter and place them on the prepared baking sheet.
7. 07
   Bake in the preheated oven for 12-15 minutes or until the scones are golden brown on top.
8. 08
   While the scones are baking, prepare the lemon drizzle by mixing the freshly squeezed lemon juice with powdered sugar until smooth.
9. 09
   Once the scones are baked, remove them from the oven and immediately drizzle the lemon glaze over the hot scones.
10. 10
    Allow the scones to cool slightly before serving with clotted cream and raspberry preserve.