These lemon scones with honey butter are a light and fluffy alternative to the more traditional style scones. Packed full of zest, this brings out a bold lemon flavour, balanced with a slightly sour note from the yogurt. For the perfect treat, these taste fantastic with lashings of honey and butter.
Scones were the first thing I ever baked with my mum and I couldn’t believe how delicious they were. Traditionally served with clotted cream, jam and a nice cup of tea, which will always be a winning flavour combo. However, there are many different of toppings and flavours to try, from sweet to savoury.
When it comes to all things sweet, I am a sucker for citrus fruits. From lemon cheese cake and key lime pie to my all time favourite: lemon drizzle.
For a real citrus dessert with a twist, try this lemongrass and lime cake.
What is fantastic about citrus fruits is the flavour you get not only from the juices itself, but from the zest too. When baking, this zest almost disappears into the batter, but creates this wonderful punch of flavour. It also means you don’t have to add too much liquid by using the juice, which can effect the bake.
You can garnish these lemon scones with whatever you want, but we particularly enjoyed some honey butter with them. Just a light spread and you get that sweetness from the honey that goes perfectly with lemon. Lemon curd with honey would work perfectly too.
If you are looking for a other ways to use honey in baking, try these delicious banana and honey, chocolate cupcakes.
Lemon Scones with Honey Butter
- 5cm pastry cutter
- cooling rack
- 350 g self raising flour extra for dusting
- 1 tsp baking powder
- 85 g butter cubed
- 40 g caster sugar
- 175 g full fat yogurt
- juice and zest of 1 lemon
- 1 tsp vanilla extract
- 1/4 tsp salt
For the honey butter
- 50 g unsalted butter soft
- 2 tbsp. runny honey
- Preheat the oven to gas mark 6/200°C/400°F
- In a large mixing bowl, sift in the flour and baking powder and then add the sugar and butter cubes.
- Using your hands, gently rub in the butter until it is all incorporated and forms a crumb like texture.
- Now add the yogurt, vanilla extract, lemon juice and zest. Mix together well until a dough is formed.
- Dust your hands and a work surface with a little flour, placing the dough on top.
- Fold the dough a few times until it's smoothed out and then roll until it's one and a half inch thick.
- Using the 5cm pastry cutter, cut out 8 individual scones. You will have to bring the dough back together and roll it back out to get 8 all together.
- Add to a lined baking tray and brush a little milk on top of each scone. Bake for around 10 to 12 minutes, until the top is golden in colour and they are well risen.
- Leave to cool slightly on a wire rack and you can serve warm or at room temperature on the same day.
- To make the honey butter, Simply mix two tablespoons of honey with 50 grams of butter to serve. You can simply drizzle it on or even add a bit more to your taste. You can serve with cream or lemon curd as well.