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This recipe is classed as easy

Rating 3.22 / 5 (27 votes)

Prep time:
15 min
Cook time:
15 min

Serve Andrew Nutter's fresh scones with clotted cream and a dollop of lemon curd for a decadent double-citrus hit


1. Preheat the oven to 170C/gas 3.

2. Sift the flour and rub in the butter. Stir in the baking powder and sugar, then work in the milk, lemon zest and vanilla until the mixture comes together to form a firm dough.

3. Roll out the dough to approximately 2cm thick. Cut into rounds and brush the tops lightly with egg yolk.

4. Put the scones on a baking sheet and bake for about 15 minutes, or until golden. Dust the tops with icing sugar and serve with a dollop of lemon curd and lashings of clotted cream.


  • 250 g plain flour
  • 80 g butter
  • 1 tbsp baking powder
  • 50 g caster sugar
  • 100 ml milk
  • 1 lemon, finely grated zest only
  • 1 splash of vanilla extract
  • 1 egg yolk, beaten

To serve

  • icing sugar, for dusting
  • lemon curd
  • clotted cream

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Latest Comment


JamieD18567 JamieD18567  Posted 07 May 2012 5:29 AM

I have literally just made these and they've turned out pretty much perfect, my only suggestion is to add the juice as well as the zest of two lemons because i added the juice of half a lemon and and the zest of two and in my opinion they're still a touch too delicate on the lemon side.

LydC17842 LydC17842  Posted 12 Dec 2011 4:43 PM