I have to confess that I’m obsessed with lemon. It’s sweet and tart at the same time: magical.
These scones were originally supposed to have a maple-currant filling which is totally cool, but I said scrap that, I want me some lemony scones!
Triple. Lemon. Swirly. Scones.
Nothing bad about that. These scones are crisp on the outside and fluffy in the center. They go well with raspberry jam, but only unicorns could make them any better.
There’s a Triple in their name for a reason:
These scones start off with a dough infused with the zest and juice of 1 lemon. That’s 1,
then there is the filling, using more lemon zest and juice…2.
Lastly there’s the tangy lemon glaze with more lemon juice. Three.
Congratulate yourself once you make these, by eating a scone *cough* or three *cough *
Triple Lemon Swirly Scones
For the scones
2 cups (9.2 oz) flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp sugar
1/4 cup (2 oz) butter, very cold, cubed*
1/2 cup + 2 tbsp (140 ml) milk, very cold
zest and juice of 1 small lemon
For the filling
all zest and 1/2 the juice of 1small lemon
1/4 cup (2 oz) sugar
1/4 tsp ground ginger
1 tbsp cornflour
1/2 tsp lemon extract
pinch of salt
For the glaze
remaining juice from the lemon used for the filling
Combine milk, lemon zest and juice in a small jug. In a food processor, blend the first 5 ingredients and half the butter together until fully combined. Add the milk mixture and the rest of the butter to the bowl of the food processor and pulse until the dough starts to come together and looks like this:
There should be some small lumps of butter in the dough, this is good! Pour the dough out of the processor onto a large rectangle of plastic wrap and gently pat into a circle. Wrap the dough up and put it in the fridge. Leave the dough to rest for 15-30 minutes (this is a good time to clean up).
Lightly flour the dough and roll out so it is a 1/4 inch thick rectangle. Fold the dough like this:
Now put it into the freezer for 15 minutes while you make the filling; Mix together the filling ingredients in a small bowl making sure you reserve the other half of the lemon for the glaze later.
Preheat your oven to 350 degrees F. Remove the dough from the freezer, flour again, and roll out into a 1/4 inch thick rectangle again (mine was 28 cm along the longest edge).
Thinly spread the filling mixture to cover the entire surface of the dough and roll the dough up tightly from the longest edge, to make a log (therefore, my dough was 28 cm long). Using floss/string cut the dough into equal pieces by placing the floss/string under the dough at a cross section, pulling the ends up and crossing them at the top then pulling in the opposite direction from where each end came. (I cut 14 pieces) Place each piece cut side up on a lined cookie tray.
Bake in the oven for 10-13 minutes when the edges of the dough will be lightly browned.
Prepare glaze by mixing enough powdered sugar into the lemon juice to make drizzle-able icing. Pipe onto scones using a plastic sandwich bag with a tiny hole cut in one corner. These are best served warm with some raspberry jam and tea
*nutrition for 1/14 of the recipe:
un-iced: 123 kcal, 3.6g fat, 20g carbohydrate, 6.1g sugar, 0.5g fiber, 2.3g protein
iced using 1/2c powdered sugar: adds 17 kcal and 5g carbohydrates (sugar).