Recipe: Lemon scones and pistachio and rose scones

PUBLISHED: 17:19 26 June 2018 | UPDATED: 12:56 27 June 2018

Lemon scones on the left and pistachio rose scones on the right

Lemon scones on the left and pistachio rose scones on the right

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Recipes for lemon scones and pistachio and rose scones by French patissier Eric Lanlard (presenter of Baking Bad and owner of London’s luxury cake boutique ‘Cake Boy’)

Lemon scones

If you like citrus flavours, this one is for you – it’s absolutely perfect served with lemon curd or mascarpone cheese and a drizzle of Limoncello.

Ingredients:

225g (8oz) self-raising flour, plus extra for dusting

¼ tsp salt

25g (1oz) golden caster sugar

50g (1¾oz) unsalted butter, diced

2 tsp lemon extract

grated zest of 1 large lemon

125–150ml (4–5fl oz) buttermilk

4 tbsp milk

beaten egg, to glaze

Method:

1. Preheat the oven to 200°C (fan 180°C)/400°F/gas mark 6. Line a baking sheet with baking paper.

2. Sift the flour into a mixing bowl, then stir in the salt and sugar. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs. Stir in the lemon extract and lemon zest. Mix the buttermilk and milk together in a jug. Pour the buttermilk into the bowl, a little at a time, and combine to form a smooth, but slightly sticky dough. Do not overmix.

3. Turn the dough out on to a very lightly floured surface and knead briefly (3–4 times only) to remove the cracks, then roll out to 3cm (1¼in) thick. Using a 5.5cm (2¼in) diameter plain cookie cutter, stamp out 16 scones (see Tip on page 68). Place on the prepared baking sheet and brush the tops with beaten egg.

4. Bake in the oven for 10–12 minutes until well risen and golden. Transfer to a cooling rack and leave to cool.

Makes 16 | Preparation time: 15 minutes | Cooking time: 10–12 minutes

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Pistachio and rose scones

These scones always remind me of walking through a Middle Eastern souk with all the gorgeous spices and dried edible flowers. I love serving these green beauties with a rose petal jelly.

Ingredients:

225g (8oz) self-raising flour, plus extra for dusting

¼ tsp salt

25g (1oz) golden caster sugar

50g (1¾oz) unsalted butter, diced

2 tsp rose extract

125–150ml (4–5fl oz) buttermilk

4 tbsp milk

50g (1¾oz) shelled pistachio nuts, chopped

beaten egg, to glaze

Method:

1. Preheat the oven to 200°C (fan 180°C)/400°F/gas mark 6. Line a baking sheet with baking paper.

2. Sift the flour into a mixing bowl, then stir in the salt and sugar. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs. Add the rose extract. Mix the buttermilk and milk together in a jug. Pour the buttermilk into the bowl, a little at a time, and gently mix together. Before the dough has completely come together, add the pistachios and combine to form a smooth, but slightly sticky dough. Do not overmix.

3. Turn the dough out on to a very lightly floured surface and knead briefly (3–4 times only) to remove the cracks, then roll out to 3cm (1¼in) thick. Using a 5.5cm (2¼in) diameter plain cookie cutter, stamp out 16 scones (see Tip on page 68). Place on the prepared baking sheet and brush the tops with beaten egg.

4. Bake in the oven for 10–12 minutes until well risen and golden. Transfer to a cooling rack and leave to cool.

Makes 16 | Preparation time: 15 minutes | Cooking time: 10–12 minutes

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