Strawberry scones with a lemon drizzle glaze
White Self Raising Flour
200 g, plus extra 1/2 tsp for dusting
½ teaspoons, level
Low Fat Spread
10 g, golden
75 g, hulled and finely diced
½ zest(s) of 1, to decorate
Lemon Juice, Fresh
- Preheat the oven to 220°C, fan 200°C, gas mark 7 and line a baking tray with baking paper.
- Sift the flour and baking powder into a large bowl, then stir in the salt. Dot the spread over the mixture, then use your fingertips to rub the spread into the flour until it resembles fine breadcrumbs. Add the caster sugar and buttermilk to the bowl, working everything together to form a dough. Carefully fold in the strawberries.
- Lightly dust a work surface with the extra flour, then tip out the dough. Knead briefly, then pat the dough down to form a circle that’s 1.5cm thick. Cut the dough into 8 equal wedges, then transfer to the prepared tray. Bake for 20 minutes, until risen and golden. Remove from the oven and transfer to a wire rack.
- To make the glaze, combine the icing sugar and lemon juice in a small bowl, until smooth. Drizzle it over the warm scones, then scatter over the zest and leave for 5 minutes to set before serving.