Since cracking the secret codex of light and perfectly tender scones with my Cheese and Oregano Scones, I wanted to see if I could turn my hand to sweet scones with the same success. Lo and behold it worked! And these Super Simple Lemony Fruit Scones were just as light, flakey and tender as their savoury counterpart. All hail the scone!
No hard work involved.
The food processor is the hero of this recipe, it does all the hard work for you and all you have to do is hit the pulse button a few times. These super simple lemony fruit scones can be made by hand and you will still get great results but join in the revolution of laziness and use your food processor if you can.
Adding a touch of zing & sweetness!
I wanted to fancy the scones up a little bit more than just adding dried fruit to them. So I decided to soak the raisins in a little fresh lemon juice along with adding the zest to the dough batter. It helps to give these scones that zesty little touch. To sweeten them I added a touch of sugar, not too much just enough to make them a little bit sweeter than their savoury counterparts. All I added was 30 grams (1/8 cup), so between the 8 scones, it’s just under 4 grams which is less than a teaspoon. So not too unhealthy at all.
What makes them so tender is the cream, using cream in scones does take them to the next level. It is a great tenderiser. It helps to keep them soft and flaky, making them just melt in the mouth. Although the problem with this is, it makes these scones ridiculously addictive and one is just not enough!
Super Simple Lemony Fruit Scones
- 75 grams sultanas (1/2 cup)
- Zest & Juice of 1 large lemon
- 240 grams plain / all purpose flour (2 cups)
- 2 teaspoons baking powder
- 55 grams cold unsalted butter (1/2 stick)
- 30 grams granulated sugar (1/8 cup)
- 180 millilitres pourable double / heavy cream (6/8 cup)
- Zest and juice your lemon.
- Place your sultanas in a small bowl and cover them with the lemon juice and place them to one side.
- In a food processor add in the flour, baking powder along with the cold unsalted butter and pulse until you have a fine sandy texture.
- Add in the sugar & lemon zest and pulse for a few seconds.
- Then turn your food processor on to a slow speed and pour in the cream slowly until a dough ball forms. You may need less or a little more cream, I found 180ml hit the sweet spot for me.
- Scoop th ball out of the processor and gently fold in the lemon soaked sultanas.
- Then wrap it in either foil, a plastic bag or clingfilm and place it in the fridge for at least 30 minutes.
- Preheat your oven to 190C / 375F / Gas mark 5 and either using a silicon baking mat or baking parchment place your scone dough onto it and pat it out into a medium sized round that will yield 8 scones about 1 inch thick.
- Using a very sharp knife cut your scones into shape and brush a little milk on the top of each scone.
- Place the tray in your hot oven and bake. Check on them after 15 minutes for doneness, they should be golden in colour and sound a little hollow when tapped on the base. Mine took exactly 18 minutes to bake perfectly.
- Allow the scones to cool slightly before serving.
- You can keep these scones in an airtight tin at room temperature for 3 days or alternatively freeze them for 2 months.