Makes 6 scones
Scones-
240 grams (2 cups) flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
Zest from 1 lemon
4 tablespoons butter, cold and cubed
125 ml (1/2 cup) whole milk
1 egg
Powdered sugar to dust
Mock Devonshire cream-
250 ml (1 cup) heavy whipping cream
80 ml (1/3 cup) whipped cream cheese
2 tablespoons sugar
1 tablespoon vanilla extract
- Serve with your choice of jam on the side -
Preheat the oven to 200 degrees C (400 F, gas mark 6)
Add flour, baking powder, salt, sugar, and lemon zest to an electric mixing bowl. Mix on medium speed for one minute (if you don’t have an eclectic mixer, you can mix by hand). Slowly add cold, cubed butter, and mix for another minute. In a separate bowl, whisk milk and egg together. Then slowly add it to the batter, and mix until well incorporated.
Take your scone dough out and lightly knead it on a floured surface. Mold the dough into a ball that is about 1 ½ inches thick. Cut across into six wedges. Line a baking sheet with parchment paper and place the scone dough on top. Bake for 26-29 minutes, until a cake tester comes out clean.
Meanwhile, make the mock Devonshire cream. Using an electric mixer, whisk all ingredients together on high until soft peaks form- about 5 minutes.
Take the scones out of the oven and cool slightly. Dust with powdered sugar, and serve scones with the mock Devonshire cream and jam.
