Lemon scones are a fluffy and slightly crispy cookie (or biscuit) on the outside, perfect for accompanying tea or coffee. This recipe of British origin has been adapted with a citrus touch that makes it irresistible. Unlike other cookies, scones are characterized by their tender texture and mild flavor, ideal for those looking for a sweet but not overly sweet bite.
This version, made with oil instead of butter, is lighter and easier to prepare. The combination of lemon juice and zest adds freshness and aroma, while brown sugar gives a caramelized touch. They are ideal for a special breakfast, an afternoon snack with friends, or for sharing with family. Their preparation is easy and quick, perfect even for those new to baking.
You can enjoy them plain or with jam, cream, or a little butter. If you prefer to vary, you can substitute orange for lemon or add blueberries or raisins. Go ahead and make them, and surprise everyone with their delicious flavor!
Prep
10 min
Cook
10 min
Servings
10
In a bowl, place the dry ingredients: the flour, the baking powder, the pinch of salt and the sugar. Add the oil and, with the help of a spatula, incorporate well.
In another bowl, whisk the egg, yolk, lemon juice and zest.
Add the milkshake to the bowl of dry and whole wheat ingredients with your hands until it forms a homogeneous mass. DO NOT KNEAD.
Roll out (2 cm thick) and cut the scons in any way you prefer. Place on an oiled baking sheet or baking sheet with baking paper and bake for approx. 15 minutes (Of course, it always depends on the power of your oven).
Remove, let them warm up and enjoy!
