Mary Berry’s Scones with Lemon Glaze
Ingredients
For the Scones
- 1 lb Self raising flour
- 2 tsp Baking powder
- 50 gm Sugar Superfine
- 100 gm Butter, softened & diced
- 2 ea Eggs – beaten
- Whole milk
- Golden raisins (Optional)
For the Glaze
- 1/2 cup Lemon juice
- 2 cups Icing sugar
- 1 tbsp Butter unsalted
- Zest of a lemon
Instructions
- Preheat the oven to 220ºC or 200ºC Convection. Lightly grease 2 sheet pans.
- Place the flour, baking powder and sugar in a large bowl. Add the butter and rub it into the flour with your fingers until the mixture resembles fine breadcrumbs.
- Put the beaten eggs into a measuring jug and add milk until the total is 300 Ml. Stir the liquid into the flour and mix to a soft sticky dough. You may not need all of the liquid.
- Turn the dough out onto a lightly floured surface. Knead lighty. Work in the golden raisins if using as you knead. Roll out to a rectangle 3/4 inch thick.
- Using a 2 inch fluted or round cutter cut out the scones and place on the prepared sheet pans, rerolling any remaining dough to cut more. (Note: When cutting scones do not twist the cutter. Go straight down and up). BRush the tops with either remaining milk/egg mixture or a simple egg wash.
- Bake for 12-15 minutes or until well risen and a pale golden brown on top. Cool on a wire rack.
- When cool glaze the scones with the lemon glaze mixture
For the Lemon Glaze
- Mix the lemon juice with the confectioners' until dissolved in a microwave safe bowl. Whisk in the butter and lemon zest. Microwave for 30 seconds. Whisk the glaze to smooth out any lumps,