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Main Ingredients | Lemon zest, Refined flour (maida) |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Lemon Cream Scones
- ½ Lemon zest
- 2 cups + for dusting Refined flour (maida)
- ½ cup Castor sugar (caster sugar)
- 1 teaspoon Baking powder
- a pinch Salt
- 1 cup Butter
- 1 Egg
- ¼ cup Fresh cream
- to sprinkle Edible colourful sprinklers
- Lemon cream
- 2 tablespoons Lemon juice
- 2 tablespoons Butter
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla essence
Method
- Preheat oven to 180° C. Dust a baking tray with some flour.
- Take flour in a bowl. Add castor sugar, baking powder, salt, lemon zest and butter and mix. Break an egg and mix well.
- Add cream and knead into stiff dough. Divide the dough into large equal portions.
- Dust the worktop with some flour, place each portion and roll out to make ½ inch thick sheet. Cut each sheet into roundels with a medium sized cookie cutter and arrange them on the baking tray.
- Place the baking tray in the preheated oven and bake for 15 minutes. Remove from oven and cool.
- To prepare lemon cream, take butter in another bowl. Add powdered sugar and whisk. Add lemon juice and whisk. Add vanilla essence and whisk.
- Pile scones on a serving platter, drizzle lemon cream on top of them.
- Sprinkle some edible colour sprinklers on top and serve.
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